Identification of Trace Volatile and Phenolic Compounds in Olive Oils with Trees Growing in Different Area Conditions: Using SPME/GC–MS

Ons Rekik, Amir ben Mansour, Marco D. R. Gomes Da Silva, Mohamed Bouaziz

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

This research work was performed on olive orchards (Olea europaea L., cv. Chemlali) of different origin areas of olive trees exposed to atmospheric contamination and those growing in a relatively clean area, during two successive years (2015/2016 and 2016/2017). Volatile profile of olive oil samples was carried out by headspace solid-phase micro-extraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC/MS). A total of 93 volatile compounds, belonging to several classes of compounds, such as hydrocarbons, aldehydes, ketones, alcohols, terpenoids, and esters, were identified. Indeed, the analysis of phenols was performed by high-performance liquid chromatography with absorbance and fluorometric detection. Discriminant analysis confirmed that the pattern of volatile compounds includes enough information to predict sample variety amongst discrete monovarietal olive oil. The results indicate that climatic factors strongly effect volatile formation and phenolic composition and are supposed to be suitable markers of the geographic origin. Graphical Abstract: [Figure not available: see fulltext.]

Original languageEnglish
JournalFood Analytical Methods
DOIs
Publication statusAccepted/In press - Jul 2021

Keywords

  • Chemometrics
  • Geographical area
  • Olive oil
  • Phenolic compounds
  • Volatile compounds

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