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| Analysis of flavor characteristic components in the main cultivars of virgin olive oil from Longnan based on HS-GC-IMS |
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| DOI： |
| KeyWord:virgin olive oil flavor characteristic component HS-GC-IMS fingerprint principal component analysis |
| FundProject:国家重点研发计划 (2019YFD1002402-03)； 甘肃省教育厅产业支撑计划项目 (2021CYZC-37)；西北师范大学重大科研项目培育计划项目 (NWNU-LKZD2022-02) |
| Author Name | Affiliation | | BAI Wanming1, WANG Juhua2, MA Saimai2, BAI Xiaoyong1, KONG Weibao2, MA Junyi2, ZHANG Ji2 | 1.Longnan Garden Olive Technology Development Co. , Ltd. , Longnan 746010, Gansu, China
2.College of Life Sciences, Northwest Normal University, Lanzhou 730070, China |
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| Abstract: |
| Aiming to provide data support and theoretical basis for the rapid identification of virgin olive oil (VOO) in Longnan, Gansu province and the evaluation of flavor quality in the industrial production process, HS-GC-IMS technology was used to qualitatively and differentially analyze the flavor characteristic component of six kinds of VOO extracted from main cultivars in Longnan (Gansu) Leccino (LX), Frantoio (FO), Coratina (KLD), Picholine (PXL), Ezhi-8 (EZ8) and mixed with LX and KLD varieties (HH). The results showed that a total of 39 volatile flavor components were detected in six kinds of VOO, and 22 compounds were identifined, among which aldehydes (9 kinds) and ketones (5 kinds) were the main flavor characteristic components,also including esters (3 kinds), alcohols (3 kinds), terpenes (1 kind), and furans (1 kind).The flavor characteristic components of six kinds of VOO were different in different degrees, among which the flavor characteristic components in LX, KLD and HH were similar, and the contents of 2-methylbutanal, 3-methylbutanal, (E)-2-pentenal, octanal and 2-pentylfuran were higher. The contents of n-pentanol, hexanal and 3-pentanone in FO were higher. The contents of (Z)-3-hexenyl acetate, α-terpinene and 2-hexanone in PXL were higher. Ethyl acetate was the main flavor characteristic component in EZ8.The main flavor characteristics components in HH included 2-butanone, acetone and (E)-2-heptenal. In conclusion, HS-GC-IMS can effectively detect the flavor characteristic component in VOO, and the flavor characteristic components identified can be used as one of the bases for distinguishing the six kinds of VOO. |
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