Varietal and processing effects on the volatile profile of Australian olive oils.

Debora Tura; Paul Prenzler; Danny Bedgood; Michael Antolovich; Kevin Robards

doi:10.1016/S0308-8146(03)00217-6

Varietal and processing effects on the volatile profile of Australian olive oils.

Debora Tura, Paul Prenzler, Danny Bedgood, Michael Antolovich, Kevin Robards

Research output: Contribution to journal › Article › peer-review

63 Citations (Scopus)

Abstract

The volatile profile of virgin olive oils was established using SPME and gas chromatography(-mass spectrometry). The major volatile in approximately 50% of the oils was E-hex-2-enal in contrast with European oils. The minor contribution of C5 compounds to the volatile profiles also contrasted with data on European oils. Hierarchical Cluster Analysis (HCA) implicates variety as the single-most important factor in determining volatile profile whilst malaxation time and temperature exerted a minor secondary effect on the volatile profile.

Original language	English
Pages (from-to)	341-349
Number of pages	9
Journal	Food Chemistry
Volume	84
Issue number	3
DOIs	https://doi.org/10.1016/S0308-8146(03)00217-6
Publication status	Published - 2004

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10.1016/S0308-8146(03)00217-6

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title = "Varietal and processing effects on the volatile profile of Australian olive oils.",

abstract = "The volatile profile of virgin olive oils was established using SPME and gas chromatography(-mass spectrometry). The major volatile in approximately 50% of the oils was E-hex-2-enal in contrast with European oils. The minor contribution of C5 compounds to the volatile profiles also contrasted with data on European oils. Hierarchical Cluster Analysis (HCA) implicates variety as the single-most important factor in determining volatile profile whilst malaxation time and temperature exerted a minor secondary effect on the volatile profile.",

author = "Debora Tura and Paul Prenzler and Danny Bedgood and Michael Antolovich and Kevin Robards",

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AU - Antolovich, Michael

AU - Robards, Kevin

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AB - The volatile profile of virgin olive oils was established using SPME and gas chromatography(-mass spectrometry). The major volatile in approximately 50% of the oils was E-hex-2-enal in contrast with European oils. The minor contribution of C5 compounds to the volatile profiles also contrasted with data on European oils. Hierarchical Cluster Analysis (HCA) implicates variety as the single-most important factor in determining volatile profile whilst malaxation time and temperature exerted a minor secondary effect on the volatile profile.

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DO - 10.1016/S0308-8146(03)00217-6

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SP - 341

EP - 349

JO - Food Chemistry

JF - Food Chemistry

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Varietal and processing effects on the volatile profile of Australian olive oils.

Abstract

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