توصيف زيت الزيتون السوري البكر عن طريق مكوناته الطيارة باستخدام تقنية الاستخلاص الصغري بالطور الصلب من الفراغ العلوي و الكروماتوغرافيا الغازية مطيافية الكتلة

Abstract EN

The study was conducted on randomized samples of virgin olive oils collected from Hama, Aleppo, Daraa, Latakia, Homs and Idleb to investigate the relationship between the quality indices of oil purity (peroxide value, the figure iodine, coefficient of acidity, the absorption coefficient qualitative Xultraviolet K270 and distributed fatty acids) and related volatile flavor components compared with what is published in the literature.

The results also showed that the quality indices of Hama and Lattakia، s samples in terms of extra virgin olive oil and the first class of virgin olive oil were not compatible with the Syrian Standards and metrology (2000/182) while the concentrations of fatty acids for samples of Idleb, Homs, Latakia, Deraa and Aleppo were within the scope of Syrian standard.

However, their distribution in Hama samples did not comply with the ratios set forth in the Syrian specifications.

Forty three volatile compounds were isolated and they correspond with what is published.

The samples of research showed somewhat of similarity to a large extent with the exception of a sample of Hama, where a decline was observed in the content of volatile flavored materials.

It was noticed that the essential composition of volatile compounds of the samples was aldehydes followed by ester of fatty acids and then hydrocarbons.

The study showed that the technique used in this research was fast and efficient in extraction and identification of volatile compounds