Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils

Citation
J. Reiners et W. Grosch, Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils, FOOD CHEM, 64(1), 1999, pp. 45-47
Citations number
11
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD CHEMISTRY
ISSN journal
0308-8146 → ACNP
Volume
64
Issue
1
Year of publication
1999
Pages
45 - 47
Database
ISI
SICI code
0308-8146(199901)64:1<45:CO4ISV>2.0.ZU;2-2
Abstract
The sensitivity of a stable isotope dilution assay for 4-methoxy-2-methyl-2 -butanethiol (MMB) causing the blackcurrant-like odour in olive oils was im proved. After spiking the oil sample with labelled MMB, the thiols were sep arated from the volatile fraction with an immobilized reagent for thiols. M MB and its standard were purified by multi-dimensional gas chromatography o f the thiol fraction and determined by mass spectrometry. The new procedure was applied to three Spanish oils differing in the intensity of their blac kcurrant-like odour note. The concentrations of MMB lay between 0.4 mu gkg( -1) and 4.3 mu gkg(-1). (C) 1998 Elsevier Science Ltd. All rights reserved.