Artículo
Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods
Autor/es | Ríos-Reina, Rocío
Aparicio Ruiz, Ramón Morales Millán, María Teresa García González, Diego L. |
Departamento | Universidad de Sevilla. Departamento de Química Analítica Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2022 |
Fecha de depósito | 2023-05-08 |
Publicado en |
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Resumen | An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization of positive attributes, is of interest. These attributes are objectively divided, according to fruitiness, into ... An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization of positive attributes, is of interest. These attributes are objectively divided, according to fruitiness, into “green” and “ripe” fruity. This work studied the differentiation in the volatile profile of EVOOs into these two classes, obtained by three analytical methods, including different extraction techniques and detectors and two data processing strategies, and their relation with sensory results. According to the results, each method allowed the characterization of the two classes, providing information on different volatile compounds, which increased in number through PARADISe software (14 more than the conventional processing). Moreover, some volatile compounds showed significant differences between the two classes, 16 highlighted by the variables with importance in projection (VIP) for green fruity (e.g. (Z)-3-hexen-1-ol, methyl ether) and 23 for ripe fruity EVOOs (e.g. (Z)-2-hexen-1-ol), which could be considered as useful markers to complement quality assessment. |
Agencias financiadoras | Ministerio de Ciencia e Innovación (MICIN). España Junta de Andalucía Agencia Estatal de Investigación. España |
Identificador del proyecto | RTI2018-101546-B-C21/2
PAIDI-2020-00164 |
Cita | Ríos-Reina, R., Aparicio Ruiz, R., Morales Millán, M.T. y García González, D.L. (2022). Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods. Food Chemistry, 399. https://doi.org/10.1016/j.foodchem.2022.133942. |
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