Analysis of volatile compounds in virgin olive oil after pan-frying by solid phase microextraction and gas chromatography

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

Grecia

Congreso; International Congress on Food Technology; 2007

The Hellenic Association of Food Technologists (PETET)

Headspace solid phase microextraction (HS-SPME) was evaluated for qualitative and quantitative analysis of aldehyde compounds present in extra virgin olive oil (EVOO) after pan-frying. The behaviour of a Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fiber coating was evaluated for reproducibility and linearity of response and was found to be suitable for the analysis of volatile aldehydes in EVOO.  Sampling and chromatographic conditions were examined and the HS-SPME method, coupled with flame ionization detection, was applied to the analysis of EVOO of Arauco and Arbequina cultivars, (from Mendoza-Argentina), after pan frying (180 min at 180 °C). The sampling temperature was 50°C and the fiber was exposed to the headspace for 40min. 3-Methylbutanal, n-pentanal, n-hexanal, n-heptanal and n-nonanal showed, for both cultivars, an increase in their levels during the first 60min of frying followed by a reduction from 60min until 180min. Arauco EVOO exhibited lower levels of the above name compounds compared to Arbequina EVOO during frying. The developed HS-SPME method enabled us to study the effect of pan-frying on the production of volatile aldehydes.