1
|
Pierguidi L, Cecchi L, Dinnella C, Zanoni B, Spinelli S, Migliorini M, Monteleone E. Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions. Food Res Int 2024; 187:114438. [PMID: 38763685 DOI: 10.1016/j.foodres.2024.114438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 03/13/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Early changes in sensory quality of phenols-rich virgin olive oil (VOO) and their relationship with the chemical changes are less studied in the literature. Therefore, the objective of this study was to propose a predictive model of dynamics of sensory changes based on specific chemical markers. The evolution of the sensory quality of phenol-rich VOOs from Tuscan cultivars stored under optimal storage conditions (i.e., absence of light, no O2 exposure, low temperature) was investigated using a multi-step methodological approach combining sensory (official sensory analysis (so-called Panel Test), Descriptive Analysis and Temporal Dominance of Sensation) and chemical measurements. The sensory map from descriptive data was related to the phenolic and volatile profiles, measured using HPLC-DAD and HS-SPME-GC-MS, respectively. A predictive model of the sensory changes over storage based on chemical compounds was developed. Results showed that very early changes involving phenolic and volatile compounds profiles occur in VOOs stored under optimal storage conditions, which turn in changes in sensory properties evaluated by the official panel test, the descriptive analysis and the temporal dominance of sensation. Furthermore, a chemical marker of sensory dynamics of oils during storage was identified as the ratio between two groups of secoiridoids. The proposed model, supported by the mentioned chemical marker, has the potential of improving the control of sensory changes in phenols-rich virgin olive oils during storage in optimal conditions.
Collapse
Affiliation(s)
- Lapo Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy.
| | - Caterina Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Bruno Zanoni
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028, Firenze, Italy
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| |
Collapse
|
2
|
Ugolini T, Mattagli F, Melani F, Zanoni B, Migliorini M, Trapani S, Giambanelli E, Parenti A, Mulinacci N, Cecchi L. HS-SPME-GC-MS and Chemometrics for the Quality Control and Clustering of Monovarietal Extra Virgin Olive Oil: A 3-Year Study on Terpenes and Pentene Dimers of Italian Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11124-11139. [PMID: 38698543 DOI: 10.1021/acs.jafc.4c00610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2024]
Abstract
Terpenes and pentene dimers are less studied volatile organic compounds (VOCs) but are associated with specific features of extra virgin olive oils (EVOOs). This study aimed to analyze mono- and sesquiterpenes and pentene dimers of Italian monovarietal EVOOs over 3 years (14 cultivars, 225 samples). A head space-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method recently validated was used for terpene and pentene dimer quantitation. The quantitative data collected were used for both the characterization and clustering of the cultivars. Sesquiterpenes were the molecules that most characterized the different cultivars, ranging from 3.908 to 38.215 mg/kg; different groups of cultivars were characterized by different groups of sesquiterpenes. Pentene dimers (1.336 and 3.860 mg/kg) and monoterpenes (0.430 and 1.794 mg/kg) showed much lower contents and variability among cultivars. The application of Kruskal-Wallis test-PCA-LDA-HCA to the experimental data allowed defining 4 clusters of cultivars and building a predictive model to classify the samples (94.3% correct classification). The model was further tested on 33 EVOOs, correctly classifying 91% of them.
Collapse
Affiliation(s)
- Tommaso Ugolini
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
| | - Federico Mattagli
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
| | - Fabrizio Melani
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto F.no, 50019 Florence, Italy
| | - Bruno Zanoni
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Serena Trapani
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Elisa Giambanelli
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Alessandro Parenti
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto F.no, 50019 Florence, Italy
| | - Lorenzo Cecchi
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
| |
Collapse
|
3
|
Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars. Molecules 2023; 28:molecules28031483. [PMID: 36771149 PMCID: PMC9919864 DOI: 10.3390/molecules28031483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg-1) and Uslu (9.00 mg·kg-1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg-1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg-1) and TAC value (515.36 mg TE·kg-1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others.
Collapse
|
4
|
Sánchez-Rodríguez MI, Sánchez-López E, Marinas A, Caridad JM, Urbano FJ. Redundancy Analysis to Reduce the High-Dimensional Near-Infrared Spectral Information to Improve the Authentication of Olive Oil. J Chem Inf Model 2022; 62:4620-4628. [PMID: 36130074 PMCID: PMC9554901 DOI: 10.1021/acs.jcim.2c00964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
![]()
The high price of
marketing of extra virgin olive oil
(EVOO) requires
the introduction of cost-effective and sustainable procedures that
facilitate its authentication, avoiding fraud in the sector. Contrary
to classical techniques (such as chromatography), near-infrared (NIR)
spectroscopy does not need derivatization of the sample with proper
integration of separated peaks and is more reliable, rapid, and cost-effective.
In this work, principal component analysis (PCA) and then redundancy
analysis (RDA)—which can be seen as a constrained version of
PCA—are used to summarize the high-dimensional NIR spectral
information. Then PCA and RDA factors are contemplated as explanatory
variables in models to authenticate oils from qualitative or quantitative
analysis, in particular, in the prediction of the percentage of EVOO
in blended oils or in the classification of EVOO or other vegetable
oils (sunflower, hazelnut, corn, or linseed oil) by the use of some
machine learning algorithms. As a conclusion, the results highlight
the potential of RDA factors in prediction and classification because
they appreciably improve the results obtained from PCA factors in
calibration and validation.
Collapse
Affiliation(s)
- María Isabel Sánchez-Rodríguez
- Department of Statistics and Business, Faculty of Law and Business, University of Cordoba, Avda. Puerta Nueva, s/n., E-14071 Cordoba, Spain
| | - Elena Sánchez-López
- Department of Organic Chemistry, University of Cordoba, Campus de Rabanales, Marie Curie Building, E-14014 Cordoba, Spain
| | - Alberto Marinas
- Department of Organic Chemistry, University of Cordoba, Campus de Rabanales, Marie Curie Building, E-14014 Cordoba, Spain
| | - José María Caridad
- Department of Statistics and Business, Faculty of Law and Business, University of Cordoba, Avda. Puerta Nueva, s/n., E-14071 Cordoba, Spain
| | - Francisco José Urbano
- Department of Organic Chemistry, University of Cordoba, Campus de Rabanales, Marie Curie Building, E-14014 Cordoba, Spain
| |
Collapse
|
5
|
Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods 2022; 11:foods11152329. [PMID: 35954095 PMCID: PMC9368299 DOI: 10.3390/foods11152329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/02/2022] [Accepted: 08/02/2022] [Indexed: 11/17/2022] Open
Abstract
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradation was noted in EVOO stored with the immersed cheese compared to control oil. Oxidation indicator (K232), myristic (C 14:0), and trans-oleic fatty acid (C18:1t) exceeded the prescribed limit for the EVOO category in oils stored with immersed C1 and C2, which indicated that standard analytical parameters are ineffective as tools to examine the declared quality and authenticity of such topping oils. The noted changes in fatty acid profile were primarily prescribed to the migration of fats. C1 and C2 influenced a comparable reduction in EVOO total identified phenolic content (−92.1% and −93.5%, respectively), despite having a different content of total proteins and moisture, whereas C3 influenced a slightly lower reduction (−85.0%). Besides the protein profile, other cheese compounds (e.g., moisture, carbohydrates) have been shown to have a considerable role in the development of the EVOO phenolic profile. Finally, compositional changes in EVOO used as a medium for cheese preservation are under significant influence of the cheese’s chemical composition.
Collapse
|