Thermo-oxidation in Arauco and Arbequina Extra-virgin Olive Oil. Changes in Odour using and Electronic Nose and SPME-GC-FID
Electronic nose, extra-virgin olive oil, solid-phase microextraction–gas chromatography, volatile compounds
Changes in odour of Arauco and Arbequina extra-virgin olive oil were monitored during frying by electronic nose and solid-phase microextraction–gas chromatography methodologies. Electronic nose data and volatile compounds were analyzed at intervals of 60 min (t60) during 180 min of frying (t180). Principal components analysis applied to electronic nose data showed one component, PC1 which accounted 96.3 % of the total odour variation. SnO2 sensors had a positive correlation with PC1. Arauco variety corresponding to frying t120 and t180 had the highest positive correlation with PC1. Analysis of variance results for volatile compounds showed an increase on production for: 3-methyl butanal, n-pentanal, n-hexanal, n-heptanal and n-nonanal at 60 min of frying for both varieties.
Valeria Messina, Andrea Biolatto, Adriana Descalzo, Ana Sancho, Noemí E. Walsöe de Reca