Volatile Lipid Oxidation Products Research Articles

Textured vegetable protein from flaxseed press cake and pea – syntonizing chemical and structural properties

Flaxseed press cake (FS) was mixed with pea protein isolate and low-moisture twin-screw-extruded to valorize the oil production side stream as meat analogue. Water input, FS content, barrel temperature, and throughput were varied in a Box-Behnken design to test these factors’ influences on extrusion response parameters (pressure, temperature, mechanical energy input), lipid oxidation product and process contaminant formation (by liquid chromatography and head-space gas chromatography mass spectrometry), and mechanical properties of the TVPs.The water input was identified as the strongest influencing factor, reducing shear forces in the extruder and thereby reducing mechanical energy input, pressure, and temperature and affecting several TVP properties. Volatile lipid oxidation products from enzymatic oxidation in the raw materials are decomposed and steam-stripped during extrusion. Higher melt temperatures and lower water contents enhance this effect and promote the formation of masking “roasted” flavour compounds. However, acrylamide (<100 µg/kg) and trans-fatty acids (<0.4 g/kg) are also formed under flavour-improving conditions and TVP hardness is reduced. FS increases TVP density and reduces expansion and hardness. Reconciling mitigation of undesired chemical compounds and meat-like mechanical properties (at 16-18% water, 55-65% FS, mass flows <8 kg/h), a FS-based TVP can be created, combining nutritional and sustainability benefits of FS.

Determination of 2-MIB and rancid-related volatile lipid oxidation products in hybrid catfish (Clarias macrocephalus × Clarias gariepinus) with an automated HS-SPME-GC–MS-QTOF-arrow technique

A headspace solid–phase microextraction (HS-SPME) method coupled with gas chromatography/mass spectrometry with quadrupole time-of-flight (GC/MS-QTOF) was developed for analysis of volatile off-odor compounds, i.e., earthy/musty (2-methylisoborneol, 2-MIB) and rancid (aldehydes and alcohols), from farmed hybrid catfish (Clarias macrocephalus × Clarias gariepinus). The most efficient extraction of targeted volatiles was provided by 50 min at 70 °C with a CWR-PDMS fiber and 3 g of fish diluted to 5 mL with 1.5 g NaCl (30 % saturated NaCl). The maximum time-delay before extraction was 8 h to avoid spoilage and lipid oxidation during analysis. The final method showed good linearity, intraday repeatability of 5–9 %, interday reproducibility of 5–12 % and recoveries of 94–112 %. The implementation part proved that the developed method gave accurate quantitative results for oxidation-derived volatiles, several with high correlation to thiobarbituric acid reactive substances (TBARS). Altogether, our study provided an effective SPME-GC–MS method for the extraction and analysis of important off-odor compounds in catfish mince.

Formation of lipid-derived volatile products through lipoxygenase (LOX)- and hydroperoxide lyase (HPL)- mediated pathway in oat, barley and soy bean

The aim of this study was to explore the formation of volatile lipid oxidation products by the lipoxygenase (LOX)-hydroperoxide lyase (HPL)-mediated pathway in oat, barley and soy bean. LOX activity was found only in barley and soy bean samples, but the lipase and HPL activity was detected in all samples. HPL showed particularly high activity with 13-hydroperoxides, while the activity was quite low when using 9-hydroperoxides, especially in the oat and barley. The optimum pH for HPL in different samples was similar, i.e., pH 6–7. In this condition, the volatile compounds formed dramatically with aldehydes and furans as the dominant products. Furthermore, a remarkable enzymatic degradation of lipids occurred during the preparation of food models with highly refined rapeseed oil (RO) and rapeseed oil fatty acid (ROFA) emulsions, where the ROFAs were more prone to oxidation than RO. This study shows the significance of lipid-degrading enzymes in plant-food flavour formation.

Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage

This study investigated the effect of electron beam irradiation (EBI) on the lipid stability of oat and barley during long-term storage. Results showed that the initial free fatty acid content in oat was higher than that in barley. This may mean that lipid hydrolysis started under the function of lipase when oat and barley were milled into flours. Both storage and EBI factors influenced lipid-degrading enzyme activity and promoted lipid oxidation in oat and barley. However, it seemed that storage had higher impacts because the DPPH scavenging activity decreased greatly, and the contents of both malondialdehyde and volatile lipid oxidation products increased in all samples. Thus, the antioxidant capacity and level of lipid oxidation after EBI treatment should be considered when producing oat and barley foods. Overall, this study shows the high potential of EBI for use as a non-thermal technique in stabilising the storage quality of oat and barley.

Effective Improvement of the Oxidative Stability of Acer truncatum Bunge Seed Oil, a New Woody Oil Food Resource, by Rosemary Extract.

Acer truncatum Bunge is a versatile, oil-producing, woody tree natively and widely distributed in northern China. In 2011, The People's Republic of China's Ministry of Health certified Acer truncatum seed oil (Aoil) as a new food resource. Unsaturated fatty acids account for up to 92% of the entire Aoil. When Aoil is processed or stored, it can easily oxidize. In this study, the effects of rosemary (Rosmarinus officinalis L.) extract on the oxidation stability of Aoil were analysed from multiple angles. The results of radical scavenging ability, malondialdehyde, and free fatty acid reveal that rosemary crude extract (RCE), rosmarinic acid (RA), and carnosic acid (CA) can significantly inhibit the oxidation of Aoil, and CA has the best oxidative stability for Aoil among the tested components of the crude rosemary. The delayed oxidation ability of CA for Aoil was slightly weaker than that of tert-butylhydroquinone (TBHQ), but stronger than that of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α-tocopherol (α-T), which was confirmed by microstructures, kinematic viscosity, Aoil weight change, and functional group. Additionally, CA-enriched Aoil had the smallest content of volatile lipid oxidation products. Moreover, lecithin-CA particles were added to enhance the oxidative stability of Aoil. These findings show that CA is a potent antioxidant, capable of successfully preventing Aoil oxidation.

Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

The physical stability, interfacial composition and protein-lipid co-oxidation of O/W emulsions stabilised by whey protein isolate under different pH conditions (3.0, 5.0, 7.0 and 9.0) with fixed storage times were assessed in the present study. The results revealed that different pH conditions had distinct effects on the physical stability of the emulsions, as verified by the droplet size, ζ-potential and interfacial composition. Acidic conditions had an unnoticeable impact on protein-lipid co-oxidation. Remarkable physical barrier-like protection of the lipid core provided by adsorbed proteins (AP) was observed in the O/W emulsions under neutral conditions. However, alkaline conditions (pH 9.0) could induce the most severe protein-lipid co-oxidation when the storage time was extended, as indicated by the highest levels of protein and lipid oxidation products (carbonyl, N′-formyl-l-kynurenine, lipid hydroperoxides, thiobarbituric acid-reactive substances and volatile lipid oxidation products), in addition to the obvious molecular changes in unadsorbed proteins (UAP) or AP. Free radicals and metal ions could more easily react with highly unfolded and negatively charged AP under strong alkaline conditions. Our findings clearly revealed that the co-oxidation phenomenon of O/W emulsion systems were closely related to the synergistic effects between the transformation of interfacial composition and aggregation of oil droplets that occurred under different pH conditions.

Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis.

The goal of this study was to examine the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish (i.e., dorsal, lateral line and ventral muscles) during a 15-day period of refrigerated storage. Trichloroacetic acid-soluble peptides, free fatty acid, total volatile base-nitrogen (TVB-N), and non-heme iron levels in all muscles increased as storage time proceeded. The levels of trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) were higher than their thresholds, which was connected to a stronger earthy odor. The concentrations of geosmin and 2-MIB in all muscles increased, although there was a consistent trend of earthy odor throughout storage; this phenomenon could be attributed to the masking effect of other off-odors. During storage, the largest lipid oxidation was found in ventral muscle, as measured by peroxide value and thiobarbituric acid reactive substances. During storage, the formation of the most volatile products increased in the lateral line and ventral muscle, whereas the dorsal muscle had the lowest concentration. As storage time proceeded, the strength of spoiled, fishy, rancid, and overall off-odor intensity of all tested muscles tended to rise. Those alterations were linked to higher levels of TVB-N and trimethylamine, as well as all other volatile lipid oxidation products (e.g., hexanal, propanal, 2,4 heptadienal, 1-octen-3-ol, octanal, nonanal, trans-2-heptenal, and 1-hexanol).

Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models

Faba bean can respond to the need for plant-based proteins for human consumption. The aim of this work was to study the role of lipid-modifying enzymes in faba bean in causing off-flavour compounds during processing. The faba bean exhibited high lipase and lipoxygenase (LOX) activities, with pH optima being 8.0 and 6.0, respectively. Faba bean LOX preferred free fatty acids (FFAs) over triacylglycerols as substrates, and together with other LOX pathway enzymes, it formed specific volatile products, as measured using headspace solid-phase microextraction–gas chromatography. During the preparation of the food models (i.e. the extracts and emulsions), enzymatic lipid oxidation occurred. The inclusion in the emulsions of rapeseed oil, especially of rapeseed oil FFAs, remarkably increased the amounts of volatile products. The largest quantities of products were formed in food models at pH 6.4, which is close to the pH optimum of LOX. Further studies on lipase in food models are needed.

Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats

Ruminant meat is considered an excellent source of proteins, dietary fatty acids and essential minerals. Grilling is a popular cooking method; however, the high temperatures employ could modify the grilled meat quality and safety. In this study, the effects of novel beer-based marinades infused with herbs and spices on the quality, safety, and sensory perception of grilled beef and moose meat is examined. Unmarinated meat showed high content of volatile lipid oxidation and Maillard reaction products compared to the marinated samples, which contained higher number and abundance of terpenes and sulfur based compounds. Strong relationships between Maillard products and heterocyclic amines formation, as well as between volatile terpenes and the lipophilic antioxidant activity, were observed in the grilled meats. The findings suggest the unfiltered beer-based marinades were effective in reducing lipid oxidation and Maillard reaction compounds formation, while improving the nutritional quality, safety and sensory preference of grilled ruminant meats.

Enzymatic Modification of Menhaden Oil to Incorporate Caprylic and/or Stearic Acid

AbstractMenhaden oil was enzymatically modified with caprylic (8:0) and/or stearic acid (18:0) to produce structured lipids (SL). The goal was to produce SL with high amounts of polyunsaturated fatty acids (PUFA), a low level of saturation, and a melting point of 25–35 °C. Substrate (menhaden oil to acyl donor) molar ratios were 1:1, 1:3, and 1:5 for 8:0, and 1:1, 1:2, and 1:3 for 18:0. Enzyme load was 10% of the total weight of substrates. Time course study determined optimal time for maximum acyl donor incorporation. Linear interpolation estimated molar ratios that yielded SL with 20 or 30 mol% incorporation of 8:0 or 18:0. Enzymatic reactions were also conducted with molar ratios of menhaden oil to acyl donors:8:0:18:0 (1:1:3, 1:2:2, and 1:3:1). Lipases from Candida antarctica, Lipozyme® 435, and Rhizomucor miehei, Lipozyme® RM IM (Novozymes North America, Inc., Franklinton, NC, USA), were compared for all reactions. Total and sn‐2 fatty acid compositions, triacylglycerol (TAG) molecular species, thermal behavior, volatile lipid oxidation products, solid fat contents, and oxidative stability were compared. When 8:0 was the acyl donor, the 1:3.03 and 1:4.58 ratios resulted in incorporation of 20 and 30 mol% 8:0, respectively. With 18:0 as the acyl donor, the 1:1.32 and 1:2.41 ratios led to incorporation of 20 and 30 mol% 18:0, respectively. The 1:3:1 ratio SL had a crystallization onset (C0) of 15.3 °C and a melting completion (Mc) of 33.1 °C. The physicochemical properties of these SL suggest that some may be useful in formulating food products such as margarines and spreads.

Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat

The aim of the study was to investigate the occurrence and formation of peroxygenase catalysed non-volatile oxidised fatty acids (NVOFAs), especially epoxy and hydroxy fatty acids, which potentially provide off-flavours in oat. A method based on extraction of NVOFAs using accelerated solvent extraction and analysis by UHPLC-ELSD/MS was developed. Hydroxy and epoxy fatty acids from oleic and linoleic acids were present as major NVOFAs in non-heat treated (NHT) oat products, and the contents increased markedly during storage. In a controlled storage experiment, NVOFA contents in NHT oat flours increased to 1700–2000 µg/g, whereas in heat-treated samples, only to 200–400 µg/g. Epoxy fatty acids seemed to be the first products that occurred, followed by hydroxy fatty acids and minor NVOFAs. The formation of NVOFAs was related to lipase catalysed lipid hydrolysis and the formation of volatile lipid oxidation products. Inactivation of lipid degrading enzymes is crucial to producing stable oat products.

A PVA film for detecting lipid oxidation intended for food application

Lipid oxidation is a big contributor to food deterioration. The objective of this study was to develop an intelligent film for visually detecting lipid oxidation, based on the colorimetric reaction of Schiff’s reagent and aldehydes—the major volatile lipid oxidation products. A polyvinyl alcohol (PVA) film containing Schiff’s reagent was formed, with the elasticity modulus of 0.27 MPa and the tensile strength of 19.17 MPa. The PVA film was exposed to various concentration (0–7.02 mg/L) of gaseous hexanal—the major aldehyde formed during lipid oxidation, the color change of the PVA film was measured by CIELab scale. The color of PVA film changed from colorless to purple after exposure to hexanal. As the hexanal concentration increased, the color change of the PVA film was more obvious. A linear relationship was found between the hexanal concentration and the color change. The developed PVA film could be an indicator for lipid oxidation of food when incorporated as a minor component of food packaging.

Effects of Rosemary (Rosmarinus officinalis L.) and Green Tea (Camellia sinensis L.) Extracts on Sensory Properties and Shelf-Life of Fresh Pork Sausage during Long-Term Frozen Storage and Subsequent Retail Display

The quality attributes of whole hog fresh pork sausages (28% fat) formulated with combinations of rosemary extract (R: 1500, 2000, 2500 ppm), green tea extract (G: 100, 200, 300 ppm), and synthetic antioxidants (approximately 0.02% BHA, BHT, and propyl gallate based on fat %) were evaluated after 0.5, 3, and 6 mo at –20°C followed by simulated retail display (3 ± 1°C) for up to 21 d. R and G delayed lipid oxidation across all frozen storage periods. The TBARS were reduced (P &lt; 0.05) in treatments with higher amounts of R compared with the control (synthetic antioxidants only) after 6 mo of frozen storage. Volatile lipid oxidation products, including 2,4-decadienal were less abundant (P &lt; 0.05) in sausages with higher concentrations of R following 3 mo of frozen storage. Greater concentrations of combined R and G extracts resulted in increased (P &lt; 0.05) redness and yellowness and decreased (P &lt; 0.05) lightness after 6 mo of storage. Higher concentrations of R enhanced (P &lt; 0.05) chroma and slowed (P &lt; 0.05) discoloration throughout 14 d of retail display after 3 and 6 mo of storage. Addition of R and G resulted in greater (P &lt; 0.05) consumer acceptability than the control, which displayed spoilage and detectable rancidity by d 7 following 6 mo of storage in comparison to approximately 14 d for treatments with G and R. Pork, nutmeg, ginger, spice complex, and rosemary aromas were highest (P &lt; 0.05) in sausages with increased concentrations of R following 0.5 and 3 mo of storage. Increasing green tea concentration reduced the intensities of ginger, copper-herbal, rancid, off-flavor and off-odor descriptors (P &lt; 0.05). In conclusion, the addition of R and G enhanced the shelf-life of fresh pork sausages throughout 6 mo of frozen storage and helped maintain their quality during retail display for up to 14 d.

Lipids from visceral depot fat of Asian seabass (Lates calcarifer): Compositions and storage stability as affected by extraction methods

Lipids from Asian seabass visceral depot fat (SVDF) were extracted using different methods including heating in air, heating under vacuum, autoclave, and solvent extraction. Lipid extracted by heating under vacuum had the highest yield (67.33%) (p &lt; 0.05). All extracted lipids had triglyceride (TG) as the major component, followed by phospholipid (PL). Oleic acid (C18:1 n‐9) constituted as the most abundant fatty acid in all lipids, followed by palmitic acid (C16:0) and linoleic acid (C18:2 n‐6), regardless of extraction methods. Docosahexaenoic acid (C22:6 n‐3) and eicosapentaenoic acid (C20:5 n‐3) accounted for 6.88–7.41 and 1.76–2.51%, respectively. During storage of 30 days at 30°C, lipids extracted by heating under vacuum or by solvent had the higher oxidative stability as indicated by the lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS), conjugated diene (CD), and ρ‐anisidine value (AnV). Lower increases in free fatty acid (FFA) content were also found in the samples obtained by those two methods. Extraction of lipid by heating under vacuum or solvent could lower the formation of volatile lipid oxidation products. Thus, extraction method had the profound impact on yield and storage stability of lipids from SVDF.Practical applications: Asian seabass visceral depot fat is considered as the byproduct during butchering process. This fatty tissue can serve as the potential raw material for lipid production. Several methods have been used for extraction of lipids, in which yield and chemical compositions can be varied. Therefore, the appropriate extraction method should be implemented to increase the efficacy of lipid extraction and to obtain lipid with high quality and oxidative stability. As a consequence, Asian seabass viscera can be better exploited and fish lipid rich in n‐3 fatty acids can be produced and used as nutraceutical or supplement.Lipids from Asian seabass visceral depot fat are extracted using different methods including heating in air, heating under vacuum, autoclave, and solvent extraction. Extraction by heating under vacuum rendered the lipid with the highest yield and the oxidation occurred at the low extent. During storage of 30 days at 30°C, lipids extracted by heating under vacuum also have the high oxidative stability. Therefore, Asian seabass viscera could be the potential raw material of lipid rich in n‐3 fatty acids, which can be extracted and used as nutraceutical or supplement.

Lipid-modifying enzymes in oat and faba bean

The aim was to study lipase, lipoxygenase (LOX) and peroxygenase (POX) activities in oat and faba bean samples to be able to evaluate their potential in formation of lipid-derived off-flavours. Lipase and LOX activities were measured by spectroscopy, and POX activities via the formation of epoxides. An ultra-high performance liquid chromatography method was developed to study the formation of fatty acid epoxides. The epoxides of esters were measured by gas chromatography. Mass spectroscopy was used to verify the identity of the epoxides. Both oat and faba bean possessed high lipase activities. In faba bean, LOX catalysed the formation of hydroperoxides, whose break-down products are the likely cause of off-flavours. Since oat had low LOX activity, autoxidation is needed to initiate lipid oxidation. Oat had high POX activity, which is able to convert hydroperoxides to epoxy and hydroxy fatty acids that could contribute significantly to off-flavours. POX activity in the faba bean was low. Thus, in faba bean volatile lipid oxidation products could rapidly be formed by LOX, whereas in oat reactions are slower due to the need of autoxidation prior to further reactions.

Effect of ellagic acid incorporation on the oxidative stability of sodium caseinate-polysaccharide-stabilized emulsions

Although ellagic acid (EA) has been known to have various functional activities including antioxidant and anticancer, application of EA is limited due to its low solubility. In this study, EA was incorporated into sodium caseinate (NaCas) using pH cycle method, a method involving higher solubility of EA and dissociation of NaCas in alkaline media. Fluorescence spectra showed involvement of hydrophobic interaction. FT-IR showed incorporation of EA into NaCas. EA-incorporated NaCas was used as an emulsifier to evaluate effect of EA on the oxidative stability of emulsion. High-methoxyl pectin (HMP) or carboxymethyl cellulose (CMC) was added to increase stability of emulsion at acidic pH. A stable emulsion was formed when the ratio of NaCas to the polysaccharide was 1:1 at pH 4. EA did not affect creaming index of the emulsion. However, formation of lipid hydroperoxides in the NaCas-HMP and NaCas-CMC-stabilized emulsions with EA was reduced by 22.5% and 24.0%, respectively. Volatile lipid oxidation products were also produced less in the emulsions with EA than without it. These results suggest that the pH cycle method may be used to incorporate EA into NaCas, which could be used as an emulsifier to increase oxidative stability of emulsion.

Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products

Static headspace is an easy to perform, convenient, and usually automated method for extraction of volatiles from various food matrices. Among other applications, it is used also for monitoring of volatile lipid oxidation products. However, the biggest disadvantage of this method is its low sensitivity especially when compared to such techniques as solid-phase microextraction or dynamic headspace. This paper focuses on the comparison of static headspace analysis of volatile lipid oxidation products with a modification of this technique, where volatiles extracted multiple times from oil matrix in a headspace vial are trapped on Tenax trap and subsequently desorbed into gas chromatograph. Twenty volatile compounds (mainly alkanals, 2-alkenals, ketones, and alcohols being volatile lipid oxidation products) in rapeseed oil were used for method comparison. For all compounds, a significant increase in method sensitivity and improvement of limits of detection (10 to 33 times) depending on the compound were noted; however, the repeatability was worse (for 16 out of 20 compounds) and carry-over values (also 16/20) were higher for combined headspace/trapping method.

Comparison of Three Methods for Extraction of Volatile Lipid Oxidation Products from Food Matrices for GC–MS Analysis

AbstractThe aim of this study was to compare three different collection methods; purge and trap, solid phase micro extraction and automated dynamic headspace/thermal desorption, all followed by GC–MS analysis used for the measurements of concentrations of volatile oxidation products in three different food matrices, namely oil, emulsion and milk. The linearity ranges of calibration curves obtained by the three different methods were compared for oil samples. Overall, the results showed that the three collection methods were comparable, although there were large differences in the linearity range of the calibration curves depending on the collection method. However, some challenges were observed for solid phase micro extraction and automated dynamic headspace/thermal desorption, namely, competition problems and overestimation of concentration by calibration curves, respectively. Based on the results, we suggest mainly to apply solid phase micro extraction on simple matrices and to be cautious with more complex matrices such as enriched milk and highly oxidized oils. Thereby, the study confirmed some challenges observed by other authors regarding competition problems on the fiber when using solid phase micro extraction. Furthermore, we observed that purge and trap, and automated dynamic headspace/thermal desorption were excellent for extraction of volatile compounds in all three matrices. However, automated dynamic headspace/thermal desorption calibration curves did provide an overestimation for oil samples so results must be interpreted with caution.

Short communication: The effect of liquid storage on the flavor of whey protein concentrate

Unit operations in dried dairy ingredient manufacture significantly influence sensory properties and, consequently, their use and consumer acceptance in a variety of ingredient applications. In whey protein concentrate (WPC) manufacture, liquid can be stored as whey or WPC before spray drying. The objective of this study was to determine the effect of storage, composition, and bleaching on the flavor of spray-dried WPC80. Liquid whey was manufactured and subjected to the following treatments: bleached or unbleached and liquid whey or liquid WPC storage. The experiment was replicated 3 times and included a no-storage control. All liquid storage was performed at 4°C for 24h. Flavor of the final spray-dried WPC80 was evaluated by a trained panel and volatile compound analyses. Storage of liquids increased cardboard flavor, decreased sweet aromatic flavor, and resulted in increased volatile lipid oxidation products. Bleaching altered the effect of liquid storage. Storage of unbleached liquid whey decreased sweet aromatic flavor and increased cardboard flavor and volatile lipid oxidation products compared with liquid WPC80 and no storage. In contrast, storage of bleached liquid WPC decreased sweet aromatic flavor and increased cardboard flavor and associated volatile lipid oxidation products compared with bleached liquid whey or no storage. These results confirm that liquid storage increases off-flavors in spray-dried protein but to a variable degree, depending on whether bleaching has been applied. If liquid storage is necessary, bleached WPC80 should be stored as liquid whey and unbleached WPC80 should be stored as liquid WPC to mitigate off-flavors.

Non-thermal plasma as preparative technique to evaluate olive oil adulteration

In recent years adulteration of pure extra virgin olive oil (EVOO) with other types of vegetable oils has become an important issue. In this study, non-thermal plasma (NTP) is investigated as an innovative preparative analytical technique enabling classification of adulterated olive oil from an ascertained authentic batch of olive oil in a more sensitive manner. Non-thermal plasma discharges are a source of highly oxidative species such as singlet oxygen, and atomic oxygen. It was assumed that NTP-induced oxidation triggers unique lipid oxidation mechanisms depending on the specific composition of the oil matrix and minor constituents. In this work EVOO samples were adulterated with sunflower oil (1–3%) and submitted to NTP treatment. Results showed that while untreated samples could not be classified from the authentic olive oil reference, NTP treatments of 60min (Ar/O2 0.1%) on the oil batches resulted in the formation of a unique set of secondary volatile lipid oxidation products enabling classification of adulterated oil samples.