Volatile compounds characterising Tunisian virgin olive oils: the influence of cultivar |
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| Authors: | Dhouha Krichene Faouzia Mahjoub Haddada Xavier Fernandez Luisette Lizzani Cuvelier Mokhtar Zarrouk |
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| Affiliation: | 1. Centre de Biotechnologie de Borj Cedria, Laboratoire Caractérisation et Qualité de l’Huile d’Olive, BP.901‐2050 Hammam‐Lif, Tunisia;2. Laboratoire de Chimie des Molécules Bioactives et des Ar?mes, UMR CNRS 6001, Faculté des Sciences de Nice Sophia‐Antipolis, Parc Val Rose, 06108 Nice Cedex 2, France |
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| Abstract: | In this work, the volatile profiles of four Tunisian virgin olive oils were established by headspace‐solid phase microextraction and gas chromatography, using flame ionisation and mass spectrometer detectors. More than eighty compounds were isolated and characterised, representing 97–99% of the total GC area. The main volatile compounds present in the oil samples were determined quantitatively, the major constituents were often aldehydes, particularly (E)‐2‐hexenal (48–90%). Significant differences in the content of volatile constituents were observed. These quantitative differences were used to distinguish between virgin olive oils from different varieties. |
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| Keywords: | GC‐FID GC– MS headspace‐solid phase microextraction olive cultivars olive oil composition |
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