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Effects of Sedimentation Plus Racking Process in the Extra Virgin Olive Oil Aroma Fingerprint Obtained by DHS–TD/GC–MS

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Abstract

Dynamic headspace–thermal desorption/gas chromatography–mass spectrometry was employed to characterize the volatile profile of extra virgin olive oils before and after the process of sedimentation plus racking. Several oils produced in the provinces of Ourense (San Cibrao das Viñas) and Lugo (Quiroga) (northwestern Spain) and in that of Córdoba (southwestern Spain) were selected for such a purpose. There are no data on the effect of racking on the headspace composition of EVOOs. The volatile components were identified, and the differences found were highlighted in terms of the process but also in terms of different varieties and origins. The results suggest that besides the genetic factor, environmental conditions and process treatments influence the volatile formation. After racking, there is an increase of fruity vs. green notes (C6 alcohols vs. C6 aldehydes) and an apple-like character vs. a banana-like nuance (C6 linoleic acid route vs. C6 linolenic acid route) but also a more bitter character (C5 vs. C6 volatiles), with whiskey, spicy and malty nuances (by the slight increase of minor alcohols and aldehydes).

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Acknowledgements

This work was granted by EU FEDER funds, together with funds from a PGIDIT09TAL045E (Galician Council of Innovation and Industry) contract, in cooperation with the company Aceites Abril (San Cibrao das Viñas, Ourense, Spain). C. Gonzalez Barreiro also acknowledges Xunta de Galicia for her contract sponsorship through the Isidro Parga Pondal research program. The authors of this work gratefully acknowledge Aceites Abril S. L., especially J. M. Pérez-Canal and F. Osorio-Rodríguez.

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Authors and Affiliations

  1. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004, Ourense, Spain

    P. Reboredo-Rodríguez, C. González-Barreiro, B. Cancho-Grande & J. Simal-Gándara

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  1. P. Reboredo-Rodríguez
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  2. C. González-Barreiro
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  3. B. Cancho-Grande
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  4. J. Simal-Gándara
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Correspondence to J. Simal-Gándara.

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Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B. et al. Effects of Sedimentation Plus Racking Process in the Extra Virgin Olive Oil Aroma Fingerprint Obtained by DHS–TD/GC–MS. Food Bioprocess Technol 6, 1290–1301 (2013). https://doi.org/10.1007/s11947-011-0751-z

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