Effect of pan‐frying in extra‐virgin olive oil on odour profile, volatile compounds and vitamins

Abstract

Summary Changes in odour of Arauco (ARA) and Arbequina (ARB) extra‐virgin olive oil (OO) were monitored during frying by electronic nose (EN) and solid‐phase microextraction–gas chromatography methodologies. Degradation of α‐ and γ‐tocopherols was monitored by HPLC. Electronic nose data and volatile compounds were analysed at intervals of 15 min ( t 15 ) during 60 min of frying ( t 60 ). α‐ and γ‐tocopherols were determined at intervals of 5 min ( t 5 ) during 30 min of frying ( t 30 ). Principal components analysis applied to EN data showed one component, PC 1 which accounted 96.6% of the total odour variation. SnO 2 sensors had a positive correlation with PC 1 . ARA variety corresponding to frying t 60 had the highest positive correlation with PC 1. Analysis of variance results for volatile compounds showed an increase on production for: 3‐methyl butanal, n ‐pentanal, n ‐hexanal, n ‐heptanal and n ‐nonanal at 15 min of frying for ARB OO and at 30 min for ARA OO. α‐tocopherol and γ‐tocopherol showed an important decrease after the first 5 min of frying for ARB OO and at 15 min for ARA OO.