Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil-Reference-Cited by-同舟云学术

Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil

Published:2018-08-27 Issue:3 Volume:69 Page:263
ISSN:1988-4214
Container-title:Grasas y Aceites
language:
Short-container-title:Grasas y Aceites

Author:

Mariani C.^ORCID,Cesa S.^ORCID,Ingallina C.^ORCID,Mannina L.^ORCID

Abstract

Olive oil contains many different compounds which are responsible for its nutritional and sensorial value. However, some compounds present in olive oil at very low amounts have not yet been identified. Here, the detection of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol, in both the total aliphatic alcohol and waxy fractions of extra virgin olive oil, is reported for the first time using GC and GC-MS methodologies. It was suggested that tetrahydrogeranylgeraniol and dihydrogeranylgeraniol do not originate from the hydrolysis of the chlorophyll but are present as diterpenic esters.

Publisher

Editorial CSIC

Subject

Organic Chemistry,Food Science

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