Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil

Abstract

Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.

A method for gaining a deeper insight into the aroma profile of olive oil

“…Our previous study showed that OA-LLE is a powerful tool for isolating volatile compounds from edible oils. 11 The extraction procedure for OA-LLE is shown in Fig. 1 (black arrows).…”

“…To understand the native profile of aroma compounds in edible oil, we proposed OA-LLE in a previous paper 11 . However, some edible oils contain a relatively large amount of non-volatiles.…”

“…The other reagents were described in our previous paper. 11 The impurities derived from extraction solvents (hexane, methanol, and dichloromethane) for OA-LLE, SAFE, and HS-SPME were not observed. The monovarietal extra virgin olive oils (EVOO), Hojiblanca produced in Andalucía (Spain) and Mission and Lucca produced in Kagawa (Japan), were used in this study.…”

“…1 (black arrows). The extraction procedure was the same as in our previous report 11 . The extraction was performed in triplicate.…”

“…For that, an effective method for extracting volatile compounds from olive oil is needed. We recently proposed a method for extracting a wide range of volatile compounds from edible oils and fat-enriched food based on the oiling-out effect 10 , 11 . The method, named the oiling-out assisted liquid–liquid extraction (OA-LLE), can be used to isolate the volatile compounds from the oil matrix, which has a strong matrix effect.…”