Effect of pan-frying in extra-virgin olive oil on odour profile, volatile compound and vitamins

MESSINA, V.; BIOLATTO, A.; DESCALZO, A.; ROSSETTI, L.; BABY, R.; CABEZAS, M.; SANCHO, A.; WALSOE DE RECA, N

Grecia

Congreso; International Congress on Food Technology; 2007

The Hellenic Association of Food Technologists (PETET)

Flavour of extra-virgin olive oil (EVOO) can be attributed to volatile compounds and antioxidants. The aim of this work was to study the effect of pan-frying on odour profile, volatiles and á and ã- tocopherol of EVOO. Arauco and Arbequina EVOO from  Argentina, were subjected to pan-frying at 180°C during 180min. Electronic nose (EN) data and volatile compounds were analysed each 15min (t15) until 60min (t60) and each t60 until 180min (t180). á and ã- tocopherol were determined each 5 min (t5) until 30min (t30). Principal Component Analysis (PCA) applied to EN data and volatile compounds at: t0, t15, t30, t45 and t60 min showed two principal components (PC) which accounted by 93.8% of the total variation (70.5 and 23.3%, respectively). Samples corresponding to t0 were perfectly separated from samples of t15, t30, t45 and t60, for both varieties. PCA corresponding to: t0, t60, t120 and t180 min showed two PC which accounted by 95 % of the total variation (70.9 and 24.1%, respectively). In this case, similar results were obtained from the other PCA assay. ANOVA results of á -tocopherol and ã-tocopherol showed an important decrease of these antioxidant vitamins in the first 5min of frying, in both varieties.