Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils
Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils
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DOI：
10.1021/jf970352y
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发表时间：
1998-02-01
影响因子：
6.1
通讯作者：
Mellerio, G
中科院分区：
文献类型：
--
作者：
Angerosa, F;Camera, L;Mellerio, G
在三个初榨橄榄油样品的挥发性馏分中检测到七种异构烃。使用化学电离质谱法来指定分子式。通过与戊烯自由基偶联得到的合成样品的保留时间和质谱数据的比较，证实了它们的结构。通过手性毛细管柱对每个色谱峰进行最终表征，以区分光学活性化合物和无手性中心的异构体。对于定量，使用相关化学品（市售β-香茅烯）获得挥发性馏分提取期间油性基质中的回收因子。在前人研究的基础上，结合本实验，对该反应的生化途径提出了初步的合理化解释。
Seven isomeric hydrocarbons were detected in the volatile fraction of three samples of virgin olive oil. Chemical ionization mass spectrometry was used to assign the molecular formulas. Their structures were confirmed by comparison of retention time and mass spectral data with those of a synthetic sample obtained by pentene radical coupling. A final characterization of each chromatographic peak was done by means of a chiral capillary column to distinguish the optically active compounds from the isomers without chiral centers. For the quantitation the recovery factor in the oily matrix during the extraction of the volatile fraction was obtained using a related chemical, the commercially available beta-citronellene. On the basis of the previous literature and the present experiments a tentative rationalization of the involved biochemical pathway is proposed.