Effect of light on odour profile, volatile compounds and vitamins of olive oil

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

CIENCIA Y TECNOLOGIA ALIMENTARIA

SOMENTA

Año: 2009 vol. 7 p. 59 - 59

1135-8122

In this investigation research changes in odour and degradation of tocopherols (alpha and gamma) were evaluated in extra-virgin olive oil of Arauco and Arbequina varieties. Oils were exposed to light and dark during 120 days. Odour changes were monitored using an electronic nose and volatile compounds by solid phase microextracci¨®n-Gas Chromatography. Tocopherols (alpha and gamma) were monitored by high performance liquid chromatography. Principal component analysis applied to electronic nose data showed differences in odour after light and dark exposure (control treatment) only for Arbequina variety after 60 days of light exposure. ANOVA results of volatile compounds -3-methyl butanal, n-pentanal, n-hexanal, n-heptanal, and n-nonanal- in both varieties, didn¡¯t show significant difference between light and dark exposure. Tocopherols (alpha and gamma showed an important degradation for both varieties after light and dark exposure, corresponding to light exposure the most important decrease for both varieties.