Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109353
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorBRILHANTE, N. S.eng
dc.contributor.authorBIZZO, H. R.eng
dc.contributor.authorFARIA-MACHADO, A. F. deeng
dc.contributor.authorSANTOS, M. C. da S.eng
dc.contributor.authorGAMA, P. E.eng
dc.date.accessioned2019-05-29T00:32:17Z-
dc.date.available2019-05-29T00:32:17Z-
dc.date.created2019-05-28
dc.date.issued2019
dc.identifier.citationIn: CONGRESSO DE ÓLEOS E GORDURAS, 4., INTERNATIONAL MEETEING ON FATS AND OILS. Campinas, 2019. Anais... Campinas: SBOG, p. 12.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1109353-
dc.descriptionOlive oil consists mainly of triglycerides, in about 97 to 99% by weight. The minor compounds are a complex mixture of polar, apolar and amphiphilic substances, such as tocopherols, phenolic compounds, sterols, chlorophyll, carotenoids, terpene acids, monoglycerides and diglycerides, free fatty acids and volatile compounds. These volatiles are the compounds directly responsible for the aroma of the oil. Extra virgin olive oil has a complex aroma with more than 100 volatile compounds identified, among aldehydes, alcohols, esters, hydrocarbons, ketones and furans. The objective of this study was to develop an analytical method for volatile compounds in olive oils using solid-phase microextraction (SPME), gas chromatography coupled to mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). For the SPME, different parameters like flask size (4, 10 and 20 mL), sampling temperatures (40 and 60 °C), headspace conditioning (10 and 60 min) and fiber exposure times (15 and 40 min) were tested. For GC analyses two different internal standards, methyl octanoate and tetradecane, were tested, as well as sub-ambient oven temperatures with liquid nitrogen. A 1 g of sample and a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PMDS) fiber were used in all the tests. Analytical curves from the FID data were constructed for linearity evaluation, whereas internal standard was used for quantification ofcompounds such as 3-hexenol, 2-hexanal and limonene. Identification was performed based on mass spectra, co-injection of standards and retention indices data. The best conditions for SPME analysis were sample temperature of 40 °C, 10 min of headspace conditioning and fiber exposure for 40 min, in a 4 mL flask. For the chromatographic analyzes, tetradecane was chosen as the internal standard. Oven temperature program with cryofocusing led to a much better separation and, therefore, better quantitation and identification of the morevolatile compounds.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSPMEeng
dc.subjectGC-FIDeng
dc.subjectGC-MSeng
dc.titleMethod development for the analysis of volatile compounds in olive oil.eng
dc.typeResumo em anais e proceedingseng
dc.date.updated2020-02-07T11:11:11Z
dc.subject.nalthesaurusOlive oileng
dc.subject.nalthesaurusVolatile compoundseng
dc.description.notesDe 15 a 16 maio 2019. Trabalhos apresentados de forma oral.eng
riaa.ainfo.id1109353eng
riaa.ainfo.lastupdate2020-02-07 -02:00:00
dc.contributor.institutionNathália Simon Brilhante; HUMBERTO RIBEIRO BIZZO, CTAA; ADELIA FERREIRA DE FARIA MACHADO, CTAA; MARCELLY CRISTINA DA SILVA SANTOS, CTAA; PAOLA ERVATTI GAMA, CTAA.eng
Aparece nas coleções:Resumo em anais de congresso (CTAA)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
resumo4COGp.12.pdf143,53 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace