A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils.

MARIELA M. TORRES,; MARCELA L. MARTÍNEZ; DAMIÁN M. MAESTRI.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

American Oil Chemists' Society, Champaign, IL, ETATS-UNIS

Año: 2005 vol. 82 p. 105 - 110

0003-021X

The relationships between FA and the volatile profiles of olive and walnut oils from Argentina were studied using GC and solid-phase microextraction coupled with GC-MS. The major volatiles were aldehydes and hydrocarbons, produced mainly through the oxidative pathways. n-Pentane, nonanal, and 2,4-decadienal were predominant in walnut oils, whereas nonanal, 2-decenal, and 2-undecenal were the most abundant components in olive oils. A multivariate analysis applied to the chemical data emphasized the differences between the oils and allowed us to see a pattern of covariation among the FA and the volatile compounds. The main differences between walnut and olive oils were the presence of larger amounts of short-chain (C[5]-C[6]) saturated hydrocarbons and aldehydes in the former and the greater quantities of medium-chain (C[7]-C[11]) compounds in olive oil. This can be explained by their different origins, mainly from the linoleic acid in walnut oil or almost exclusively from the oleic acid in olive oil.