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

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2009 vol. 44 p. 552 - 559

0950-5423

Changes in odour of Arauco and Arbequina extra-virgin olive oil were monitored during frying by electronic nose and SPME-GC methodologies. Degradation of á and ã- tocopherol was monitored by HPLC. Electronic nose data and volatile compounds were analysed at intervals of 15min (t15) during 60min of frying (t60). á and ã- tocopherol were determinated at intervals of 5min (t5) during 30min of frying (t30). Principal Component Analysis (PCA) applied to electronic nose data showed one component, PC1 which accounted 96.6% of the total odour variation. SnO2 sensors had a positive correlation with PC1. Arauco variety corresponding to frying t60 had the highest positive correlation with PC1. ANOVA results for volatile compounds showed an increase on production for: 3-methyl butanal, n-pentanal, n-hexanal, n-heptanal, n-heptanal and n-nonanal at 15min of frying for Arbequina olive oil and at 30min for Arauco olive oil. á -tocopherol and ã-tocopherol showed an important decrease after the first 5min of frying for Arbequina olive oil and at 15min for Arauco olive oil.