Aromatic acids, supercritical fluid extraction

Supercritical fluid extraction combined with high-resolution GC MS proved to be a powerful tool for the analysis of the virgin olive oil aroma [15]. The volatiles identified were compared with those obtained by using the DHS method. Different aromatic profiles were obtained by applying the two extraction procedures. The profiles obtained by DHS-GC-MS corresponded to a genuine extra-virgin olive oil sample in accordance with previous findings [18]. The presence of off-flavors was not detected. In the SFE extracts, however, markers of oxidation processes were identified, since this technique is also suitable for the extraction of semivolatile compounds. These were volatile compounds related to oxidation of linoleic, linolenic, and oleic acids, and in particular aldehydes and acids, which had been previously found in oxidized olive oil samples [19],... 

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