Analysis of volatile flavor components from different regions of olive oil by electronic nose and gas chromatography technology
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摘要: 本文旨在探讨不同品牌的橄榄油挥发性风味物质的差异,为研究鉴别不同品牌的橄榄油提供参考。方法:运用电子鼻和顶空固相微萃取-气质联用仪（HS-SPME-GC-MS）对不同品牌的橄榄油挥发性物质进行检测和分析。结果表明:电子鼻能灵敏地检测到不同品牌橄榄油气味的差异性。GC-MS在不同品牌的橄榄油中检测出76种挥发性物质,主要为烃类、醇类、醛类、酮类、酯类、酸类及其他化合物。酸类物质是除帆船牌特级初榨橄榄油外其他4种橄榄油都具有的物质,1号曼托瓦特级初榨橄榄油特有的关键挥发性化合物是癸烷、E-2-庚烯、6-乙基-2-甲基辛烷、戊醛、庚醛、辛醇和2-辛酮;2号百一牌特级初榨橄榄油特有的挥发性物质是1-癸烯和2,2,4,6,6-五甲基庚烷;3号福恩牌特级初榨橄榄油特有的化合物是1-十三烯和辛烷;4号帆船特级初榨橄榄油特有的化合物是十二烷、3,5-二甲基辛烷、D-柠檬烯和3,7-二甲基-1-辛醇;5号斯巴达（金）特级初榨橄榄油特有的化合物是（E）-2-己烯醛。不同品牌的橄榄油之间共有的关键风味化合物主要有己醛和壬醛。结论:橄榄油品牌不同,主要的挥发性成分种类及其相对含量有差异。
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关键词:
- 电子鼻 /
- 橄榄油 /
- 顶空固相微萃取-气质联用仪 /
- 产地鉴别 /
- 挥发性成分
Abstract: This paper aimed to explore the different brands of olive oil volatile flavor differences, the different brands of olive oil volatile flavor differences, research to identify different brands of olive oil to provide the reference.Method: Electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry ( HS-SPME-GC-MS) were used to analyze or detect the different brands of olive oil volatile flavor material. The results show that the electronic nose could be sensitive to detect the differences of olive oil odor of different brands.The different brand of olive oil's 76 kinds of volatile substances were detected by GC-MS, mainly including hydrocarbons, alcohols, aldehydes, ketones, esters. Except galleon extra virgin olive oil, the other four kinds of olive oil all have acid substance.The special key volatile compounds of No.1 mantova series extra virgin olive oil are the decane, E-2-heptene, 6-ethyl-2-methyl octane, pentanal, heptylaldehyde, octanol and 2-octyl ketone. No.2hundred extra virgin olive oil's brand unique key volatile compounds mainly are 1-decene and 2, 2, 4, 6, 6-pentamethyl-heptane.No.3 Fawn brand extra virgin olive oil's unique key volatile compounds mainly are 1 tridecene and octane.No.4 galleon extra virgin olive oil 's unique key volatile compounds mainly are dodecane, 3, 5-dimethyl octane, D-limonene and 3, 7-dimethyl-1-octanol. No.5 Sparta ( gold) extra virgin olive oil's unique key volatile compounds are mainly ( E) -2-hexenal.The common key flavor compounds shared by different brands of olive oil mainly include hexanal and nonyl aldehyde.Conclusion: Olive oil varieties were different, the main types of volatile components and their relative contents were different. -
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