Aromatic profile of olive oil : bachelor thesis

Maslina (Olea europea L.) je jedna od najstarijih kultiviranih biljaka i jedna od najvažnijih kultura u jadranskom dijelu Hrvatske. Maslina se uzgaja uglavnom zbog proizvodnje maslinovog ulja. Jedinstvena i delikatna aroma maslinovog ulja pripisuje se hlapljivim spojevima koji se razvijaju tijekom i poslije ekstrakcije ulja iz ploda masline. Svrha ovog rada bilo je istražiti spojeve arome u maslinovom ulju proizvedenom za domaću upotrebu. Hlapljivi spojevi arome izolirani su dvjema metodama, vodenom destilacijom i mikroekstrakcijom vršnih para na krutoj fazi (HS-SPME). Dobiveni uzorci hlapljivih spojeva, destilat i vršne pare, analizirani su plinskom kromatografijom-spektrometrijom masa (GC-MS). Destilat maslinovog ulja karakterizira visoki udio nezasićene masne kiseline, oleinske kiseline, a slijede 5- (hidroksimetil)furfural (HMF) i alkohol glicerol. Oleinska kiselina i glicerol vjerojatno potječu od hidrolize triglicerida maslinovog ulja do koje je došlo tijekom vodene destilacije. Glavni sastojci vršnih para maslinovog ulja su C 6 hlapljivi spojevi, aldehid trans-heks-2-enal i alkohol trans-heks-2-en-1-ol koji spadaju u skupinu nositelja tzv. "zelenih mirisnih nota". Navedeni C 6 hlapljivi spojevi nisu identificirani u destilatu maslinovog ulja. HS-SPME metoda je bolja metoda za izolaciju spojeva arome maslinovog ulja.Olive (Olea europea) is one of the the oldest cultivated plant species, and one of the most important crops in the Adriatic part of Croatia. Olive is cultivated mainly for the production of the olive oil. The unique and delicate aroma of olive oil is attributed to the volatile compounds that develop during and after oil extraction from the olive fruit. The aim of this study was to investigate the aroma compounds in homemade olive oil. Volatile aroma compounds were isolated by two methods, hydrodistillation and headspace solid-phase microextraction (HS- SPME). The obtained samples, namely distillate and headspace, were analyzed by gas chromatography-mass spectrometry (GC/MS). The olive oil distillate was characterized by high concentration of unsaturated fatty acid, oleic acid, followed by 5-(hydroxymethyl)furfural (HMF) and alcohol glycerol. Oleic acid and glycerol probably derived from the hydrolysis of olive oil triglycerides. The main constituents of olive oil headspace are C 6 volatile compounds, namely aldehyde trans-hex-2-enal and alcohol trans-hex-2-en-1-ol, which belong to the so-called "green" aroma compounds. On the other hand, C 6 volatile compounds were not identified in olive oil distillate. So, headspace solid-phase microextraction is more suitable method for the investigation of olive oil aroma compounds