دورية أكاديمية
Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage
| العنوان: | Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage |
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| المؤلفون: | Maya Cherfaoui, Teresa Cecchi, Sonia Keciri, Lilya Boudriche |
| المصدر: | International Journal of Food Properties, Vol 21, Iss 1, Pp 36-49 (2018) |
| بيانات النشر: | Taylor & Francis Group, 2018. |
| سنة النشر: | 2018 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Monovarietal extra-virgin olive oil, Volatile compounds, HS-SPME, Cultivar, Ripening, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace solid-phase microextraction GC-MS. We determined the effect of ripening of Chemlal olive fruit on aroma compounds. Twenty volatile analytes belonging to different chemical classes were identified and quantified. Both quantitative and qualitative differences were found among cultivars, indicating a close dependence of the composition of the volatile profile on the enzymatic pool, directly related to genetic characteristics. Moreover, differences in volatiles composition were observed for Chemlal oils during maturation. Abbreviations: AAT, alcohol acetyl transferase; E, east; EVOO, extra-virgin olive oil; GC, gas chromatography; HS, headspace; LOX, lipoxygenase; MI, maturity index; MS, mass spectrometry; N, north; PCA, principal component analysis; SD, standard deviation; SPME, solid-phase microextraction technique; VOO, virgin olive oil. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1094-2912 1532-2386 10942912 |
| Relation: | https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386 |
| DOI: | 10.1080/10942912.2018.1437627 |
| URL الوصول: | https://doaj.org/article/d7c8e6c8128b498a88e916149bf5c56b |
| رقم الأكسشن: | edsdoj.7c8e6c8128b498a88e916149bf5c56b |
| قاعدة البيانات: | Directory of Open Access Journals |
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Full Text Finder | تدمد: | 10942912 15322386 |
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| DOI: | 10.1080/10942912.2018.1437627 |