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      Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

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          Abstract

          Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatographic columns in 15 brands of samples. Eighty and 54 compounds were respectively identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcohols, 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution analysis (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster analysis of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.

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          Olive oil volatile compounds, flavour development and quality: A critical review

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            Changes in the Volatile Composition of Virgin Olive Oil during Oxidation:  Flavors and Off-Flavors

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                Author and article information

                Journal
                Molecules
                Molecules
                molecules
                Molecules
                MDPI
                1420-3049
                17 April 2019
                April 2019
                : 24
                : 8
                : 1512
                Affiliations
                [1 ]Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China; zhouqi01@ 123456caas.cn (Q.Z.); liushaomin2017@ 123456sina.com (S.L.); caucfsne@ 123456gmail.com (H.S.)
                [2 ]Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Wuhan 430062, Hubei, China
                Author notes
                [* ]Correspondence: liuye@ 123456th.btbu.edu.cn ; Tel.: +86-10-68984547
                Article
                molecules-24-01512
                10.3390/molecules24081512
                6515362
                30999650
                91dddc39-8407-4267-b7a6-348a89fa1d00
                © 2019 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 08 March 2019
                : 15 April 2019
                Categories
                Article

                extra-virgin olive oils (evoos),headspace solid-phase micro-extraction (spme),solvent-assisted flavor evaporation (safe),cluster analysis,quantification

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