02571naa a2200421 a 450000100080000000500110000800800410001902400520006010000210011224501930013326000090032652013480033565000150168365000130169865000120171165000110172365000270173465000210176165000230178265000100180565000110181565000190182665000150184565000320186065000170189265000230190965300100193265300110194265300100195365300120196365300140197565300180198970000280200770000190203570000160205470000170207077300620208721445882022-07-11       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s12161-021-02192-02DOI1 aBRILHANTE, N, S.  aMonitoring the Profile of Volatile Compounds During the Storage of Extra Virgin Olive Oils Produced in Brazil from the Koroneiki Variety Using the HS-SPME Technique.h[electronic resource]  c2022  aThis work aimed to evaluate changes in the profile of volatile compounds of extra virgin olive oils (EVOOs) from the states of Minas Gerais and Rio Grande do Sul (Brazil) during 8 months of storage. The samples of Koroneiki olive oils were characterized for fatty acid composition, acidity, peroxide value, and ultraviolet absorbance. Volatile compounds were identified and estimated by headspace solid-phase microextraction (HS-SPME), gas chromatography coupled to mass spectrometry (GC?MS), and flame ionization detection (GC-FID). The results obtained for fatty acid composition, free fatty acids, peroxide value, and ultraviolet absorbance are characteristic of extra virgin olive oils. The main volatile compounds identified at zero storage time were hexanal, (E)-2-hexenal, (Z)-3-hexenol, (Z)-3-hexenyl acetate, and hexyl acetate, all from the lipoxygenase pathway (LOX) and responsible for the characteristic green odor of EVOOs. The major compound found was (E)-2-hexenal, which also had the greatest decrease during storage. In the same period, (E)-2-heptenal, octanal, nonanal, and (E)-2-decenal, compounds associated to undesirable sensory characteristics in olive oils, were identified mainly in the eighth month of storage. Through PCA and fatty acid composition, the samples could be grouped according to their geographic origin.  aAbsorbance  aAcetates  aAcidity  aBrazil  aFatty acid composition  aFlame ionization  aHeadspace analysis  aOdors  aOlives  aPeroxide value  aProvenance  aSolid phase microextraction  aStorage time  aVolatile compounds  aEVOOs  aGC-FID  aGC-MS  aHS-SPME  aKoroneiki  aLipoxygenases1 aFARIA-MACHADO, A. F. de1 aANTONIASSI, R.1 aGAMA, P. E.1 aBIZZO, H. R.  tFood analytical methodsgv. 15, n. 6, p. 1508-1520, 2022.