Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.

التفاصيل البيبلوغرافية
العنوان:	Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
المؤلفون:	da Costa JRO; the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil., Dal Bosco SM; the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil., Ramos RCS; the Institute of Technology in Food for Health, University of Vale do Rio dos Sinos (UNISINOS), Unisinos Avenue, 950, São Leopoldo, RS, 93022-750, Brazil., Machado ICK; the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil., Garavaglia J; the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil., Villasclaras SS; the Center for Advanced Studies in Olive Grove and Olive Oils, Department of Chemical, Environmental and Materials Engineering, University of Jaen (UJA), Campus Las Lagunillas, Jaen, 23071, Spain.
المصدر:	Journal of food science [J Food Sci] 2020 Nov; Vol. 85 (11), pp. 3764-3775. Date of Electronic Publication: 2020 Sep 29.
نوع المنشور:	Journal Article
اللغة:	English
بيانات الدورية:	Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
أسماء مطبوعة:	Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists Original Publication: Champaign, Ill. Institute of Food Technologists
مواضيع طبية MeSH:	Olive Oil/chemistry , Volatile Organic Compounds/chemistry , Volatile Organic Compounds/*isolation & purification, Brazil ; Fruit/chemistry ; Gas Chromatography-Mass Spectrometry/methods ; Humans ; Odorants/analysis ; Olea/chemistry ; Solid Phase Microextraction/methods ; Taste
مستخلص:	Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS-SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. PRACTICAL APPLICATION: As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics. (© 2020 Institute of Food Technologists®.)
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فهرسة مساهمة:	Keywords: Brazilian extra virgin oils; olive oils; sensory profile; volatile compounds
المشرفين على المادة:	0 (Olive Oil) 0 (Volatile Organic Compounds)
تواريخ الأحداث:	Date Created: 20200929 Date Completed: 20210118 Latest Revision: 20210118
رمز التحديث:	20240829
DOI:	10.1111/1750-3841.15467
PMID:	32990366
قاعدة البيانات:	MEDLINE

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تدمد:	1750-3841
DOI:	10.1111/1750-3841.15467