Técnicas de aislamiento y concentración de volátiles de aceites vegetales

Abstract

RESUMEN Técnicas de aislamiento y concentración de volátiles de aceites vegetalesUno de los métodos de evaluación del flavor de los alimentos consiste en la determinación de sus componentes volátiles. La primera etapa necesaria para realizar este tipo de análisis es el aislamiento y concentración de los mismos. Se ha realizado una revisión bibliográfica sobre las diferentes técnicas utilizadas para este fin en diferentes alimentos y especialmente en aceites vegetales. Los métodos utilizados son muy diversos, se ofrece una explicación de cada uno de ellos considerando las diferentes variantes existentes. Asimismo se detallan las aplicaciones realizadas en aceites vegetales durante los últimos años. PALABRAS-CLAVE: Aceite vegetal -Componentes volátiles (aislamiento) -Componentes volátiles (concentración) -Información (artículo). SUIVIMARY Techniques for the isolation and concentration of vegetable oils volátilesOne of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volátiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.

Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches

“…Headspace techniques are the most suitable ones for the study of aroma compounds, and among the different methods used to sample the volatile components of the headspace, dynamic sampling has been shown to be the most suitable as it does not introduce discrimination in the volatile components analysed. 15,16 These methods have several advantages, such as being quicker, simpler and highly reproducible. Moreover, if they are used at room temperature and without adsorbent material, they yield an aroma profile that closely resembles natural olfactory perception, as there is little chance of artefact formation.…”

“…Headspace techniques are the most suitable ones for the study of aroma compounds, and among the different methods used to sample the volatile components of the headspace, dynamic sampling has been shown to be the most suitable as it does not introduce discrimination in the volatile components analysed . These methods have several advantages, such as being quicker, simpler and highly reproducible.…”

Sensors: From biosensors to the electronic nose

“…Non-volatile compounds are mainly focused on phenolic compounds and aglycons, responsible for tasting perceptions (astringent, bitter and pungent) (Morales and Tsimidou 2000), while volatile compounds are responsible for the aroma of foodstuffs (Aparicio et al 1996). The first set of compounds is quantified by high performance liquid chromatography (HPLC) (Montedoro et al 1992) while the quantification of volatile compounds can be carried out by various analytical techniques (Morales et al 1992). The latter can be summarised as:…”

Olive and Olive Oil

“…Some considerations should be taken into account before studying the aromatic fraction of any food from an analytical point of view (Morales and Tsimidou 2000 ;Morales et al 1992 ): (1) the concentration of volatiles is normally low, so that a process of concentration can be necessary; (2) the volatile fraction comprises components with diverse molecular weights and chemical nature; (3) there is no direct relationship between the incidence of each compound in VOO aroma and its concentration since the thresholds can vary greatly among the volatiles; and (4) the formation of artifacts must be avoided during analysis since they produce incorrect results.…”