A useful method has been developed for quantifying C-6 volatile compounds in virgin olive oil by DHS-GC. The recovery factors of the considered compounds were different and they were related to the functional group of each molecule. Thus six carbon alcohols and aldehydes gave recoveries of about 20-25% whereas esters were recovered in an amount of about 10%. The three samples of virgin olive oils showed different amounts in the tota fraction of C-6 components. These results suggested that the activity of the enzymes involved in the lipoxygenase pathway was different for the three varieties. In particular, the esterases seem to be more effective in Koroneiki; on the other hand, the sequence Lox’s-lyases-(2IE)- isomerases in Coratina, was dominant on the alcohol dehydro- genase-esterase sequence.
Quantitation of Some Flavor Components Responsible for the "Green" Attributes in Virgin Olive Oils.
D'ALESSANDRO, Nicola
1997-01-01
Abstract
A useful method has been developed for quantifying C-6 volatile compounds in virgin olive oil by DHS-GC. The recovery factors of the considered compounds were different and they were related to the functional group of each molecule. Thus six carbon alcohols and aldehydes gave recoveries of about 20-25% whereas esters were recovered in an amount of about 10%. The three samples of virgin olive oils showed different amounts in the tota fraction of C-6 components. These results suggested that the activity of the enzymes involved in the lipoxygenase pathway was different for the three varieties. In particular, the esterases seem to be more effective in Koroneiki; on the other hand, the sequence Lox’s-lyases-(2IE)- isomerases in Coratina, was dominant on the alcohol dehydro- genase-esterase sequence.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
