Effect of heat-treatment in extra virgin olive oil using electronic nose and conventional analysis.

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

Buenos Aires, 13 al 18 de noviembre 2005.

Congreso; XI Congreso Latinoamericano de Grasas y Aceites; 2005

The aim of this work was to determine the effect of heating during deep frying on the induction of oxidation in extra virgin olive oil (EVOO) samples. The study complemented electronic nose (EN) measurements with the quantification of volatile compounds by solid phase microextraction and further gas chromatography (SPME-GC) method and determination of á -tocopherol and ã-tocopherol. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. ANOVA results showed that EVOO at 15min frying time showed significantly higher levels of volatile compounds as compared to other frying times. On the other hand, a 50 % loss of á - and ã-tocopherol levels was observed at 5 min of frying and significantly decreased until 30 min. PCA of EN data, volatile compounds and á-tocopherol concentrations showed difference between non frying oil and frying oil.