Headspace solid-phase microextracion -gas chromatography to characterize volatile compounds in argentine olive oils

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

18 al 20 de Mayo de 2005, Mar del Plata, Argentina

Congreso; X Congreso Argentino de Ciencia y Tecnologia de Alimentos - 1er Simposio Iinternacional de Nuevas Tecnologías; 2005

Asociacion;n Argentina de Tecnologos Alimentarios

Extra virgin Olive Oil is now recognized by health experts due to its beneficial cardiovascular and cholesterol-lowering properties. Flavor is an important criterion used to define virgin olive oil quality, since it plays a significant role in consumer choice.  This oil has a characteristic flavor distinguishing it from other edible vegetal oil. Many analytical procedures have been used to identified and quantify the volatile components characterizing olive oil. Among these extraction techniques, Solid phase Microextraction (SPME) is a solvent-free sample preparation technique to extract volatile and non-volatile compounds, being also simple and fast to be implemented. In the present study, Head Space (HS)-SPME-GC method was developed for qualitative and quantitative analysis of aldehydes compounds of Arauco and Arbequine ECOO varieties from Mendoza, Argentina. Consequently it can be applied to evaluate the modification occurring in the volatile compounds oxidation processes. A divinilbenzene-Carboxen-polydimethylsilaxane fiber coating was found to be appropriate for EVOO volatile compounds analysis. HS-SPME sampling conditions (temperature and time fiber extraction, fiber desorption depth in the ejection port) and chromatographic conditions were examined in order to define the optimal analysis protocol. 50ºC extraction temperature for 40min (optimal time extraction) and 4.4cm of fiber desorption depth were selected as fiber conditions. Also, limit of detection, repeatability, linearity and relative response were determined.