Odor Profile of Different Varieties of Extra Virgin Olive Oil During Deep Frying Using an Electronic Nose and SPME;GC;FID

MESSINA V, ; BIOLATTO A; SANCHO A; DESCALZO A; GRIGIONI G; WALSOE DE RECA N

AIP CONFERENCE PROCEEDINGS

American Institute of Physics Publising LLC

Lugar: New York; Año: 2011 vol. 1362

0094-243X

The aim of the performed work was to evaluate with an electronic nose changes in odor profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odor were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistical analysis for volatile compounds indicated a significant (P