alexa Volatile Aroma Components of Cold Pressed Virgin Oils from Several Venezuelan Seeds
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article

Volatile Aroma Components of Cold Pressed Virgin Oils from Several Venezuelan Seeds

Petra Beatriz Navas Hernández*

Central University of Venezuela, Agronomy Faculty, Chemistry and Technology Institute. Maracay. Aragua State POB 4579. Venezuela.

*Corresponding Author:
Petra Beatriz Navas Hernández
Central University of Venezuela, Agronomy Faculty, Chemistry and Technology Institute. Maracay. Aragua State POB 4579. Venezuela

Received date: 20 August 2013 Accepted date: 26 September 2013

 

Abstract

The contents of volatile compounds of oils from safflower, sunflower, colza, sesame and grape seeds were determined. The virgin oils were extracted by cold pressing, cleaned by centrifugation and stored in dark glass bottles at 10°C. SPME-GC-MS was applied for extraction, separation and identification of the organic compounds present in the volatile fraction. The identification was also confirmed by comparison of the linear retention indices and the mass spectra with those of standard compounds.. The sesame oil contained small concentrations of hydrocarbons (0.66 mg Kg-1) and carboxylic acids (1.35 mg Kg-1), while the alcohols ( 3.71 mg Kg-1) and aldehydes (2.16 mg Kg-1) were the most important in safflower virgin oil. The α Pinene was the most abundant among the terpenes of the sunflower oil. All classes of volatile compounds (hydrocarbons, terpenes, alcohols, carboxylic acids, aldehydes and ketones) were detected in the evaluated virgin oils hemp oil. The results showed the variety of compounds that contribute to the flavour of the seed oils, for that reason, future sensory studies are needed to evaluate the acceptance of these virgin oils.

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