Skip to main content
SpringerLink
Log in

A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils

  • Published:
Journal of the American Oil Chemists' Society

Abstract

The relationships between FA and the volatile profiles of olive and walnut oils from Argentina were studied using GC and solid-phase microextraction coupled with GC-MS. The major volatiles were aldehydes and hydrocarbons, produced mainly through the oxidative pathways. n-Pentane, nonanal, and 2,4-decadienal were predominant in walnut oils, whereas nonanal, 2-decenal, and 2-undecenal were the most abundant components in olive oils. A multivariate analysis applied to the chemical data emphasized the differences between the oils and allowed us to see a pattern of covariation among the FA and the volatile compounds. The main differences between walnut and olive oils were the presence of larger amounts of short-chain (C5–C6) saturated hydrocarbons and aldehydes in the former and the greater quantities of medium-chain (C7–C11) compounds in olive oil. This can be explained by their different origins, mainly from the linoleic acid in walnut oil or almost exclusively from the oleic acid in olive oil.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Morales, M.T., J.J. Ríos, and R. Aparicio, Changes in the Volatile Composition of Virgin Olive Oil During Oxidation: Flavors and Off-flavors, J. Agric. Food Chem. 45:2666–2673 (1996).

    Article  Google Scholar 

  2. Kiritsakis, A.K., Flavor Components of Olive Oil—A Review, J. Am. Oil Chem. Soc. 75:673–681 (1998).

    CAS  Google Scholar 

  3. Angerosa F., R. Mostallino, C. Basti, and R. Vito, Virgin Olive Oil Odour Notes: Their Relationships with Volatile Compounds from the Lipoxygenase Pathway and Secoiridoid Compounds, Food Chem. 68:283–287 (2000).

    Article  CAS  Google Scholar 

  4. Angerosa, F., C. Basti, and R. Vito, Virgin Olive Oil Volatile Compounds from Lipoxygenase Pathway and Characterization of Some Italian Cultivars, J. Agric. Food Chem. 47:836–839 (1999).

    Article  CAS  Google Scholar 

  5. Cavalli, J., X. Fernandez, L. Lizzani-Cuvelier, and A. Loiseau, Characterizacion of Volatile Compounds of French and Spanish Virgin Olive Oils by HS-SPME: Identification of Quality-Freshness Markers, Food Chem. 88:151–157 (2004).

    Article  CAS  Google Scholar 

  6. Tura, D., P.D. Prenzler, D.R. Bedgood, Jr., M. Antolovich, and K. Robards, Varietal and Processing Effects on the Volatile Profile of Australian Olive Oils. 84:341–349 (2004).

    Article  CAS  Google Scholar 

  7. Clark, R.G., and H.E. Nursten, Volatile Flavour Components of Walnuts (Juglans regia L.), J. Sci. Food Agric. 27:902–908 (1976).

    Article  CAS  Google Scholar 

  8. Caja, M.M., M.L. Ruiz del Castillo, R. Martínez Alvarez, M. Herraiz, and G.P. Blanch, Analysis of Volatile Compounds in Edible Oils Using Simultaneous Distillation-Solvent Extraction and Direct Coupling of Liquid Chromatography with Gas Chromatography, Eur. Food Res. Technol. 211:45–51 (2000).

    Article  Google Scholar 

  9. Uceda, M., and M. Hermoso, La Calidad del Aceite de Oliva, in El Cultivo del Olivo, edited by D. Barranco, R. Rernández-Escobar, and L. Rallo, Ediciones Mundi-Prensa, Madrid, 1999, pp. 571–596.

    Google Scholar 

  10. Savage, G.P., P.C. Dutta, and D.L. McNeil, Fatty Acid and Tocopherol Contents and Oxidative Stability of Walnut Oils, J. Am. Oil Chem. Soc. 76:1059–1063 (1999).

    CAS  Google Scholar 

  11. Demir, C., and M. Çetin, Determination of Tocopherols, Fatty Acids and Oxidative Stability of Pecan, Walnut and Sunflower Oils, D. Lebens.-Runds. 95:278–282 (1999).

    CAS  Google Scholar 

  12. Tobares, L., C. Guzmán, and D.M. Maestri, Effect of the Extraction and Bleaching Processes on Jojoba (Simmondsia chinensis) Wax Quality, Eur. J. Lipid Sci. Technol. 105:749–753 (2003).

    Article  CAS  Google Scholar 

  13. Maestri, D.M., and C.A. Guzmán, A Comparative Study of Seed Lipid Components of Nicotianeae (Solanaceae), Biochem. Syst. Ecol. 23:201–207 (1995).

    Article  CAS  Google Scholar 

  14. Reiners, J., and W. Grosch, Odorants of Virgin Olive Oils with Different Flavor Profiles, J. Agric. Food Chem. 46:2754–2763 (1998).

    Article  CAS  Google Scholar 

  15. Olías, J.M., A.G. Pérez, J.J. Ríos, and L. Sanz, Aroma of Virgin Olive Oil: Biogenesis of the “Green” Odor Notes, 41:2368–2373 (1993).

    Article  Google Scholar 

  16. Frankel, E.N., Chemistry of Autoxidation: Mechanism, Products and Flavor Significance, in Flavor Chemistry of Fats and Oils, edited by D.B. Min and T.H. Smouse, American Oil Chemists' Society, Champaign, IL, 1985, pp. 1–37.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técinicas-Universidad Nacional de Córdoba (CONICET-UNC), Cátedra de Química Orgánica, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1611, X5016GCA, Córdoba, Argentina

    Mariela M. Torres, Marcela L. Martínez & Damián M. Maestri

Authors
  1. Mariela M. Torres
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Marcela L. Martínez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Damián M. Maestri
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Damián M. Maestri.

About this article

Cite this article

Torres, M.M., Martínez, M.L. & Maestri, D.M. A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils. J Amer Oil Chem Soc 82, 105–110 (2005). https://doi.org/10.1007/s11746-005-1050-0

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-005-1050-0

Key Words

Search

Navigation