Analysis of volatile flavor components from different regions of olive oil by electronic nose and gas chromatography technology

This paper aimed to explore the different brands of olive oil volatile flavor differences, the different brands of olive oil volatile flavor differences, research to identify different brands of olive oil to provide the reference.Method: Electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry ( HS-SPME-GC-MS) were used to analyze or detect the different brands of olive oil volatile flavor material. The results show that the electronic nose could be sensitive to detect the differences of olive oil odor of different brands.The different brand of olive oil's 76 kinds of volatile substances were detected by GC-MS, mainly including hydrocarbons, alcohols, aldehydes, ketones, esters. Except galleon extra virgin olive oil, the other four kinds of olive oil all have acid substance.The special key volatile compounds of No.1 mantova series extra virgin olive oil are the decane, E-2-heptene, 6-ethyl-2-methyl octane, pentanal, heptylaldehyde, octanol and 2-octyl ketone. No.2hundred extra virgin olive oil's brand unique key volatile compounds mainly are 1-decene and 2, 2, 4, 6, 6-pentamethyl-heptane.No.3 Fawn brand extra virgin olive oil's unique key volatile compounds mainly are 1 tridecene and octane.No.4 galleon extra virgin olive oil 's unique key volatile compounds mainly are dodecane, 3, 5-dimethyl octane, D-limonene and 3, 7-dimethyl-1-octanol. No.5 Sparta ( gold) extra virgin olive oil's unique key volatile compounds are mainly ( E) -2-hexenal.The common key flavor compounds shared by different brands of olive oil mainly include hexanal and nonyl aldehyde.Conclusion: Olive oil varieties were different, the main types of volatile components and their relative contents were different.