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Analysis of some Algerian virgin olive oils by headspace solid phase micro-extraction coupled to gas chromatography / mass spectrometry
| Content Provider | Semantic Scholar |
|---|---|
| Author | Nigria, S. Oumeddoura, R. Fernandezb, X. |
| Copyright Year | 2012 |
| Abstract | L A R I V I S TA I TA L I A N A D E L L E S O S TA N Z E G R A S S E V O L . L X X X I X G E N N A I O / M A R Z O 2 0 1 2 The volatile profile of some Algerian virgin olive oils was established using headspace solid phase micro-extraction (HS-SPME), coupled to GC-MS and GC-FID. Seventy-eight compounds were identified and quantified. The results showed that the most important contributors to Algerian olive oil aroma are C6 aldehydes, alcohols and esters. These compounds are produced through lipoxygenase pathway. Significant differences in the proportion of volatile constituents from oils of different varieties and geographical origins were proved. The results indicate that genetic factor and geographical origins influence the volatile production. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.innovhub-ssi.it/documents/11654/91244/RISG+1-2012+Offprint+Oumeddour+et+al..pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
