Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds (original) (raw)
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Journal of agricultural …, 2004
Emissions of low molecular weight aldehydes (LMWAs) from deep-frying of extra virgin olive oil, olive oil, and canola oil (control) were investigated at two temperatures, 180 and 240°C, for 15 and 7 h, respectively. The oil fumes were collected in Tedlar bags and then analyzed by gas chromatography-mass spectrometry. Seven alkanals (C 2 -C 7 and C 9 ), eight 2-alkenals (C 3 -C 10 ), and 2,4-heptadienal were found in the fumes of all three cooking oils. The generation rates of these aldehydes were found to be dependent on heating temperature, showing significant increases with increases in temperature. The LMWA emissions from both kinds of olive oils were very similar and were lower than those observed from canola oil under similar conditions. These results suggest that frying in any type of olive oil, independent of its commercial category, will effectively decrease the generation of volatile aldehydes in the exhaust. This fact is important because less expensive refined olive oil is usually used for deep-frying operations, whereas extra virgin olive oil is usually used as salad dressing.
European Food Research and Technology, 2009
In this study, 15 virgin olive oils from an industrial oil plant in the Abruzzo region were analyzed in terms of the volatile compounds responsible for the characteristic odor and olfactory perception of virgin olive oils and its modification upon frying (up to 60 min of heat treatment). Dynamic headspace-gas chromatography-mass spectrometry analysis was used to evaluate the volatile profile before and after each frying step and examine correlations with qualitative characteristic of oil (fatty acid composition, total phenolic compound content, tocopherols and pigments). The chemometric approach (genetic algorithms-partial least squares/multiple linear regression) developed for this study is a novel model for data treatment to select important variables in olive oil composition and understand their influence on spoilage during frying. An inverse correlation between oleic acid content and formation of toxic volatiles such as acrolein and crotonal during frying was demonstrated. Moreover, it was also observed that pigments such as chlorophylls, pheophytins, and carotenoids may prevent the formation of some aldehydes during frying.
Volatile aldehyde emissions from heated cooking oils
Journal of the Science …, 2004
Low molecular weight aldehydes (LMWAs) formed during the heating of frying media (triglycerides) were adsorbed onto tenax and analyzed by GC-MS after thermal desorption. Six alkanals (C 5 to C 10 ), seven 2-alkenals (C 5 to C 11 ) and 3 alkadienals (C 7 , C 9 and C 10 ) were found in the fumes of canola oil (control), extra virgin olive oil, and refined olive oil, heated at 180 and 240 • C. The emission rates of these aldehydes depended on the heating temperature. Frying in any type of olive oil, independently of its commercial category, will effectively decrease the emission of volatile aldehydes at temperatures below the smoking point. Thus, using the cheaper olive oil for deep-frying purposes will not affect aldehyde emissions. This is important since olive oil is usually used for deep-frying operations while extra virgin olive oil is used as salad dressing in Spain. The mixture of refined olive oil with some virgin olive oil is the most acceptable type of olive oil in non-Mediterranean countries due to its milder flavor. However, if higher temperatures are needed the use of canola oil is more advisable due to its higher smoke point.
Foods, 2016
Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA.
Heating on the volatile composition and sensory aspects of extra-virgin olive oil
Ciência e Agrotecnologia, 2013
The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.
European Food Research and Technology, 2009
In order to study the influence of some polar compounds, naturally present in virgin olive oils (VOOs), on the volatiles release, the volatiles-free olive oil matrix was enriched with free fatty acids (FFA) (concentration range from 0.35 to 1.40 g/100 g), sterols (1.0–2.5 g/kg) and phospholipids (1.6–6.0 g/kg). Sixteen standards of VOO aroma compounds were dissolved in thus obtained olive oil matrices. Volatile compounds were analysed by headspace solid phase microextraction with DVB/CAR/PDMS fibre and gas chromatography with flame ionization detection. Evaluation of the data by statistical analysis revealed that FFA, sterols and phospholipids, in concentration ranges considered in this study, generally did not significantly influence the determination of VOO volatiles. The most important changes occurred in the release of the three alcohols (Z-2-penten-1-ol, 1-hexanol and E-3-hexen-1-ol) and 3-methylbutyl acetate which slightly decreased upon the increase of FFA concentration.
Effect of pan‐frying in extra‐virgin olive oil on odour profile, volatile compounds and vitamins
… Journal of Food …, 2009
Changes in odour of Arauco (ARA) and Arbequina (ARB) extra-virgin olive oil (OO) were monitored during frying by electronic nose (EN) and solid-phase microextraction-gas chromatography methodologies. Degradation of a-and c-tocopherols was monitored by HPLC. Electronic nose data and volatile compounds were analysed at intervals of 15 min (t 15) during 60 min of frying (t 60). a-and c-tocopherols were determined at intervals of 5 min (t 5) during 30 min of frying (t 30). Principal components analysis applied to EN data showed one component, PC 1 which accounted 96.6% of the total odour variation. SnO 2 sensors had a positive correlation with PC 1. ARA variety corresponding to frying t 60 had the highest positive correlation with PC 1. Analysis of variance results for volatile compounds showed an increase on production for: 3methyl butanal, n-pentanal, n-hexanal, n-heptanal and n-nonanal at 15 min of frying for ARB OO and at 30 min for ARA OO. a-tocopherol and c-tocopherol showed an important decrease after the first 5 min of frying for ARB OO and at 15 min for ARA OO.
Journal of the Iranian Chemical Society, 2013
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