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| Effects of different varieties and processing technologies on volatile flavor components of virgin olive oil |
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| DOI： |
| KeyWord:olive fruit pomace virgin olive oil volatile flavor component |
| FundProject:甘肃省重点研发项目(17YF1NK088) |
| Author Name | Affiliation | | LEI Chunni1, ZHANG Yaheng2, LI Jingwei1, XIE Yingshuang1, JIN Feng3,
ZHOU Xiaoping1, QI An’an4,SUN Miaomiao1,CHEN Ruixia1 | 1.Lanzhou Customs Technology Center, Lanzhou 730010, China
2.Jiangsu Institute of
Technology, Changzhou 213100, Jiangsu, China
3.Olive Oil of Longnan Xiangyu
Development Limited Liability Company, Longnan 746000, Gansu, China
4.College of
Geography and Environment Science, Northwest Normal University, Lanzhou 730070, China |
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| Abstract: |
| The volatile flavor components of nine single varieties of virgin olive oil were analyzed by TD-GC-MS. A total of 22 volatile flavor components in nine single varieties of virgin olive oils were identified. The higher relative contents were (E)-2-hexenal, 1-hexenal, 2-hexenal, (Z)-3-hexen-1-ol and 1-pentene-3-one. Among them, (Z)-2-heptenal was detected only in Ezhi 8 and Aspen, and hexyl acetate was only detected in Laixing and Chenggu 32 varieties, and 1-pentanol was only in Ezhi 8 varieties.（E）-2-hexen-1-ol and 2-ethylhexanol were not identified in the Pigur and Aspen varieties. For the virgin olive oil from Laixing and chenggu 32, the relative contents of (E)-2-hexen-1-ol and 1-hexanol increased significantly with the increase of maturity, while the relative content of 1-penten-3-ol decreased significantly. The unique ingredient of virgin olive oil from Laixing single variety obtained by enzyme assist was (E,E)-2,4-heptadienal, and for Ezhi 8, the unique ingredients included limonene, 1-pentanol, (Z)-2-heptenal, (E)-2-hexen-1-ol, (E,E)-2,4-heptadienal, and 2-ethylhexanol. The study showed that the volatile flavor components of the nine single varieties of virgin olive oils differed in their relative contents and compositions. For the same variety, the virgin olive oil obtained from different maturities had different aroma components. The variation with the maturity of volatile components obtained from different varieties was basically the same.The enzyme extraction process was better for enriching the aroma of virgin olive oil . |
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