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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. J Agric Food Chem 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] [What about the content of this article? (0)] [Affiliation(s)] [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.
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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
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Brkić Bubola K, Lukić I, Krapac M, Koprivnjak O. Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil. Foods 2023; 12:4473. [PMID: 38137278 PMCID: PMC10743142 DOI: 10.3390/foods12244473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
In order to investigate the relationship between the occurrence of the "grubby" sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives of the Leccino cultivar with 0%, 50%, and 100% olive fly infestations and subjected to analysis of the basic chemical quality parameters, fatty acids and volatiles, and sensory analysis by the Panel test. A 100% olive fly infestation reduced the basic chemical quality of the oil, while the fatty acid composition was not affected in any case. The overall sensory quality score and intensity of the positive sensory attributes decreased, while the intensity of the "grubby" defect increased proportionally to the degree of infestation. The occurrence and intensity of this defect were clearly causally related to the concentrations of 3-methylbutanal, 2-methylbutanal, β-ocimene, ethyl 2-methylbutyrate, dimethyl sulfoxide, 4-methyl-5H-furan-2-one, α-farnesene, 6-methyl-5-hepten-2-one, 1-octanol, E-2-nonen-1-ol, benzeneacetaldehyde, heptanal, and octanal, implying that the perception of "grubby" comes from their joint contribution to the overall olive oil flavour. In addition to contributing to the understanding of the chemical origin of "grubby", the results obtained could potentially be used to develop strategies to support sensory analysis in the classification of olive oil quality and the confirmation of the presence of this sensory defect in oil samples.
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Affiliation(s)
- Karolina Brkić Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (I.L.); (M.K.)
| | - Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (I.L.); (M.K.)
| | - Marin Krapac
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (I.L.); (M.K.)
| | - Olivera Koprivnjak
- Faculty of Medicine, University of Rijeka, Braće Branchetta 20, 51000 Rijeka, Croatia;
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Cecchi L, Migliorini M, Giambanelli E, Cane A, Zanoni B, Canuti V, Mulinacci N, Melani F. Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Guo F, Ma M, Yu M, Bian Q, Hui J, Pan X, Su X, Wu J. Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry. Front Nutr 2022; 9:945144. [PMID: 35990337 PMCID: PMC9381969 DOI: 10.3389/fnut.2022.945144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 07/01/2022] [Indexed: 11/13/2022] Open
Abstract
Fragrant rapeseed oils and traditional pressed oils are increasingly popular in China owing to their sensory advantages. Many fragrant rapeseed oils are labeled by different fragrance types; however, the scientific basis for these differences is lacking. To identify the distinctive aroma and achieve fragrance classification, the sensory characteristics and aroma components of nine different fragrant rapeseed oils were analyzed via sensory evaluation and gas-chromatography-mass spectrometry-olfactometry. A total of 35 aroma compounds were found to contribute to the overall aroma. By using chemometrics methods, rapeseed oils were categorized into three fragrance styles: “strong fragrance,” “umami fragrance,” and “delicate fragrance.” In total, 10 aroma compounds were predicted to be the most effective compounds for distinguishing sensory characteristics of fragrant rapeseed oil. According to our results, this approach has excellent potential for the fragrance classification and quality control of rapeseed oil.
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Affiliation(s)
- Fei Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China
| | - Mingjuan Ma
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Miao Yu
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Qi Bian
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Ju Hui
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxia Su
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China.,Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China.,Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
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Klisović D, Novoselić A, Lukić I, Brkić Bubola K. Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Barbieri S, Aparicio-Ruiz R, Brkic Bubola K, Bucar-Miklavcic M, Lacoste F, Tibet U, Winkelmann O, Bendini A, Garcia-Gonzalez DL, Gallina Toschi T. Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100402] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Caporaso N, Genovese A, Pérez‐Jiménez MA, Olivero‐David R, Sacchi R. Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000350] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Nicola Caporaso
- Department of Agriculture University of Naples Federico II Via Università 100 Portici 80055 Italy
- Division of Food Sciences University of Nottinghamm, Sutton Bonington Campus Sutton Bonington LE12 5RD UK
| | - Alessandro Genovese
- Department of Agriculture University of Naples Federico II Via Università 100 Portici 80055 Italy
| | - Maria Angeles Pérez‐Jiménez
- Instituto Madrileño de Investigación y Desarrollo Rural Agrario y Alimentario (IMIDRA) Carretera Nacional 2, km 38,200 Alcalá de Henares Madrid 28800 Spain
| | - Raul Olivero‐David
- Instituto Madrileño de Investigación y Desarrollo Rural Agrario y Alimentario (IMIDRA) Carretera Nacional 2, km 38,200 Alcalá de Henares Madrid 28800 Spain
| | - Raffaele Sacchi
- Department of Agriculture University of Naples Federico II Via Università 100 Portici 80055 Italy
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Jukić Špika M, Perica S, Žanetić M, Škevin D. Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect? Antioxidants (Basel) 2021; 10:antiox10050689. [PMID: 33925722 PMCID: PMC8144995 DOI: 10.3390/antiox10050689] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/17/2021] [Accepted: 04/25/2021] [Indexed: 01/18/2023] Open
Abstract
The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar.
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Affiliation(s)
- Maja Jukić Špika
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-21-434-482
| | - Slavko Perica
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. J Agric Food Chem 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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10
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Banco A, Trentacoste E, Monasterio RP. Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety. J Sci Food Agric 2021; 101:518-524. [PMID: 32643804 DOI: 10.1002/jsfa.10660] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 07/03/2020] [Accepted: 07/09/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aim of this work was to evaluate and compare oil production and its quality in three Spanish olive varieties (Genovesa, Villalonga, and Nevadillo blanco) growing outside the Mediterranean basin with the Argentine autochthonous variety (Arauco). Fruit parameters and oil characteristics were evaluated using samples collected from the germplasm collection of Mendoza province and elaborated in the same place. RESULTS The levels of phenolic compounds and the fatty acid composition of the samples were comparable with those previously published for these Spanish varieties, grown in the Mediterranean basin, showing the adaptability of olive trees. Observing the levels of phenolic compounds and oxidative stability, a strong correlation between oxidative stability and oleocanthal was observed. CONCLUSION The characteristics of the fruit and oil differed according to variety and season. The inter-harvest stability was different depending on the variety. Genovesa was observed to be the most stable variety according to its fruit and oil characteristics - even more stable than the autochthonous variety, Arauco. However, in terms of the composition of phenolic compounds, Arauco was the most stable between harvests, this characteristic being more important for the taste and uniformity of the product. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Adriana Banco
- Estación Experimental Agropecuaria Junín (Instituto Nacional de Tecnología Agropecuaria), Mendoza, Argentina
| | - Eduardo Trentacoste
- Estación Experimental Agropecuaria Junín (Instituto Nacional de Tecnología Agropecuaria), Mendoza, Argentina
| | - Romina P Monasterio
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo, Mendoza, Argentina
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Serrano A, De la Rosa R, Sánchez-Ortiz A, Cano J, Pérez AG, Sanz C, Arias-Calderón R, Velasco L, León L. Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110257] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Aparicio-Ruiz R, Barbieri S, Gallina Toschi T, García-González DL. Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation. Foods 2020; 9:E1870. [PMID: 33333860 DOI: 10.3390/foods9121870] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 12/27/2022] Open
Abstract
Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.
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Lukić I, Pasković I, Žurga P, Majetić Germek V, Brkljača M, Marcelić Š, Ban D, Grozić K, Lukić M, Užila Z, Goreta Ban S. Determination of the Variability of Biophenols and Mineral Nutrients in Olive Leaves with Respect to Cultivar, Collection Period and Geographical Location for Their Targeted and Well-Timed Exploitation. Plants (Basel) 2020; 9:E1667. [PMID: 33261197 PMCID: PMC7760844 DOI: 10.3390/plants9121667] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 11/25/2020] [Accepted: 11/25/2020] [Indexed: 01/29/2023]
Abstract
The interactive effects of cultivar, collecting period, and geographical location on the content and composition of biophenols and macro and micronutrients in olive (Olea europaea L.) leaf were investigated. Leaves of six cultivars were collected at three periods in two locations in Croatia. The leaves of Istarska bjelica cultivar had the greatest biophenol (oleuropein) potential, especially those sampled in January and in March at the location of Pag. All the cultivars yielded leaves with the highest concentration of biophenols in March, which coincided with the pruning period. Except for high oleuropein concentration in Istarska bjelica, flavonoids were found to be most useful for differentiating olive leaves according to cultivar. Verbascoside turned out to be the most potent differentiator of collecting periods, while phosphorus and zinc turned out to be most useful for differentiating locations. Despite different agroecological conditions at the two locations, cultivar exhibited a significant effect on olive leaf nutrient composition, which was certainly causally related to that of the biophenols. The results obtained showed that it is possible to plan more well-timed and efficient exploitation of biophenols from olive leaf based on the knowledge about the interactive effects of the three studied factors.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Igor Pasković
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
| | - Paula Žurga
- Teaching Institute of Public Health of Primorsko-goranska County, Krešimirova 52a, 51000 Rijeka, Croatia;
| | - Valerija Majetić Germek
- Faculty of Medicine, Department of Food Technology and Control, University of Rijeka, Braće Branchetta 20, 51000 Rijeka, Croatia;
| | - Mia Brkljača
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Šime Marcelić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Mihovila Pavlinovića bb, 23000 Zadar, Croatia;
| | - Dean Ban
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Kristina Grozić
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
| | - Marina Lukić
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
| | - Zoran Užila
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Smiljana Goreta Ban
- Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Huguesa 8, 52440 Poreč, Croatia; (I.L.); (D.B.); (K.G.); (M.L.); (Z.U.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
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Brkić Bubola K, Lukić M, Novoselić A, Krapac M, Lukić I. Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom. Foods 2020; 9:E1445. [PMID: 33053794 DOI: 10.3390/foods9101445] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/02/2020] [Accepted: 10/09/2020] [Indexed: 11/16/2022] Open
Abstract
With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperature (RT), +4 °C and -20 °C prior to oil production. Lower temperatures delayed post-harvest maturation of IB fruits. Theoretical oil content did not change depending on the storage temperature, while the highest oil yield and extractability index were obtained after storage at RT. Chlorophylls decreased in IB-RT and in IB-20. A decrease in the sensory quality of oils was detected after fruit storage at RT and -20 °C, while the refrigeration temperature of +4 °C preserved it. Regarding the content of fatty acid ethyl esters, an increase was observed in IB-RT oils. Storage at RT increased the content of waxes, while the lower temperatures partially suppressed this phenomenon. In oils of both cultivars, storage at +4 °C preserved the concentration of most phenolic compounds at a level more similar to that of the fresh oil when compared to the other two treatments. In the production conditions, when prolonged fruit storage is necessary, refrigeration seems to be the most suitable option.
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Pasković I, Lukić I, Žurga P, Majetić Germek V, Brkljača M, Koprivnjak O, Major N, Grozić K, Franić M, Ban D, Marcelić Š, Goreta Ban S. Temporal Variation of Phenolic and Mineral Composition in Olive Leaves Is Cultivar Dependent. Plants (Basel) 2020; 9:E1099. [PMID: 32867040 PMCID: PMC7570285 DOI: 10.3390/plants9091099] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/21/2020] [Accepted: 08/25/2020] [Indexed: 11/16/2022]
Abstract
In order to investigate the potential of various olive cultivars and leaf sampling times for phytochemical farming practice in Croatia, phenolic and mineral composition was determined in olive leaves of four Croatian cultivars and Italian cultivar Leccino collected at three occasions, in October 2017, January 2018, and March 2018. Istarska bjelica turned out to have the largest phytochemical potential among the investigated cultivars due to steady high oleuropein concentrations found in its leaves. The concentration of main phenolic components in Istarska bjelica leaves changed only slightly during the sampling period, suggesting the possibility of its higher capability for low air temperatures stress resistance and different metabolic response compared to the other studied cultivars. Low air temperatures increased the oleuropein level and antioxidant activity in leaves of Leccino, Oblica, Levantinka, and Drobnica cultivars, which may be of crucial phytochemical farming interest. Each of the investigated olive cultivars was characterized by a specific leaf mineral nutrient composition, which could have had a specific role in their interplay with phenols.
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Affiliation(s)
- Igor Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (N.M.); (K.G.); (M.F.); (D.B.); (S.G.B.)
| | - Igor Lukić
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (N.M.); (K.G.); (M.F.); (D.B.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Paula Žurga
- Teaching Institute of Public Health Primorsko-goranska County, Krešimirova 52a, 51000 Rijeka, Croatia;
| | - Valerija Majetić Germek
- Faculty of Medicine, Department of Food Technology and Control, University of Rijeka, Brace Branchetta 20, 51000 Rijeka, Croatia; (V.M.G.); (O.K.)
| | - Mia Brkljača
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Olivera Koprivnjak
- Faculty of Medicine, Department of Food Technology and Control, University of Rijeka, Brace Branchetta 20, 51000 Rijeka, Croatia; (V.M.G.); (O.K.)
| | - Nikola Major
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (N.M.); (K.G.); (M.F.); (D.B.); (S.G.B.)
| | - Kristina Grozić
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (N.M.); (K.G.); (M.F.); (D.B.); (S.G.B.)
| | - Mario Franić
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (N.M.); (K.G.); (M.F.); (D.B.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Dean Ban
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (N.M.); (K.G.); (M.F.); (D.B.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Šime Marcelić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Mihovila Pavlinovića bb, 23000 Zadar, Croatia;
| | - Smiljana Goreta Ban
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (N.M.); (K.G.); (M.F.); (D.B.); (S.G.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
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Leriche C, Molinier C, Caillé S, Razungles A, Symoneaux R, Coulon-Leroy C. Development of a methodology to study typicity of PDO wines with professionals of the wine sector. J Sci Food Agric 2020; 100:3866-3877. [PMID: 32323321 DOI: 10.1002/jsfa.10428] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 03/31/2020] [Accepted: 04/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Today, many agricultural products claiming a link to their origin and typicity receive a warm welcome on the market. Nevertheless, the notion of typicity is blurred for consumers and needs to be objectified for communication purposes. This study aims at formalizing a methodology for studying typicity of terroirs, with PDO wines as an example, using a participatory approach with professionals of the wine sector from terroirs, using focus group and tasting. The vision of typicity of terroirs by professionals outside of these terroirs has been studied by a free word association task. RESULTS This study allowed a clear distinguishing of the typicity of the studied terroirs. Professionals from terroirs identified the global conceptual typicity of their terroirs using various factors, mainly soil, geography and grape variety, whereas professionals outside terroirs expressed their visions of terroirs by reputation or sensory characteristics of wines. Tasting results showed a discrimination of wines based on their typicity and highlighted descriptors involved in sensory perceptual typicity for each studied terroir. CONCLUSIONS Professionals from terroirs share a common vision of their typicity and identify more typicity factors than professionals outside terroirs. Sensory typicity has been highlighted for five of the six terroirs studied, according to the various descriptors. The study of two populations, from and outside terroirs, shows the gap between the typicities identified by professionals from terroirs and those perceived by professionals outside terroirs. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Soline Caillé
- SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier, France
| | - Alain Razungles
- SPO, Univ Montpellier, INRAE, Montpellier SupAgro, Montpellier, France
| | - Ronan Symoneaux
- USC 1422 GRAPPE, INRAE, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, Angers, France
| | - Cécile Coulon-Leroy
- USC 1422 GRAPPE, INRAE, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, Angers, France
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Di Lecce G, Piochi M, Pacetti D, Frega NG, Bartolucci E, Scortichini S, Fiorini D. Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits. Foods 2020; 9:foods9070904. [PMID: 32660116 PMCID: PMC7404457 DOI: 10.3390/foods9070904] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 06/26/2020] [Accepted: 07/06/2020] [Indexed: 01/18/2023] Open
Abstract
Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.
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Affiliation(s)
- Giuseppe Di Lecce
- Independent Researcher, Expert in Food Science and Technology, 26100 Cremona, Italy;
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy;
| | - Deborah Pacetti
- Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (N.G.F.); (E.B.)
- Correspondence: ; Tel.: +39-07-1220-4307
| | - Natale G. Frega
- Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (N.G.F.); (E.B.)
| | - Edoardo Bartolucci
- Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (N.G.F.); (E.B.)
| | - Serena Scortichini
- School of Science and Technology, Chemistry Division, University of Camerino, V.S. Agostino 1, I-62032 Camerino, Italy; (S.S.); (D.F.)
| | - Dennis Fiorini
- School of Science and Technology, Chemistry Division, University of Camerino, V.S. Agostino 1, I-62032 Camerino, Italy; (S.S.); (D.F.)
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Brkić Bubola K, Lukić M, Lukić I, Koprivnjak O. Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil. Food Technol Biotechnol 2020; 57:503-512. [PMID: 32123512 PMCID: PMC7029387 DOI: 10.17113/ftb.57.04.19.6401] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Open
Abstract
This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedimentation/decantation after six months of storage. Filtration had a different effect on volatiles from the oil samples obtained from different cultivars. In the oil from Buža cultivar immediately after filtration only the amount of (Z)-2-pentenol slightly increased, but in Istarska bjelica the oil filtration affected eight compounds (the amount of hexanal, (E)-2-pentenal, (Z)-3-hexenal, (Z)-2-pentenol and (Z)-3-hexen-1-ol increased, while of hexyl acetate, (E)-2-penten-1-ol and (E)-2-hexen-1-ol decreased). In fresh filtered oil from Buža cultivar a slight decrease of total phenols was observed, while in those from Istarska bjelica the decrease was sharp, causing a decrease in the pungency and bitterness. Sedimentation/decantation had advantages over oil filtration of both cultivars, due to improved effect on the preservation of the sensory profile and the level of total phenols. Tentative aroma profiles based on odorant series obtained from the odour activity values were compared to the actual olive oil sensory profiles. These results could have a high level of applications in the olive oil industry for the optimization of the technology for obtaining monovarietal virgin olive oil with preserved specific and typical sensory characteristics, but also may serve experts to choose an appropriate virgin olive oil clarification method prior to analysis of volatile compounds.
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Affiliation(s)
| | - Marina Lukić
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
| | - Igor Lukić
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
| | - Olivera Koprivnjak
- University of Rijeka, Faculty of Medicine, Braće Branchetta 20, 51000 Rijeka, Croatia
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Zago L, Squeo G, Bertoncini EI, Difonzo G, Caponio F. Chemical and sensory characterization of Brazilian virgin olive oils. Food Res Int 2019; 126:108588. [DOI: 10.1016/j.foodres.2019.108588] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/18/2023]
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Lukić I, Lukić M, Žanetić M, Krapac M, Godena S, Brkić Bubola K. Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis. Foods 2019; 8:foods8110565. [PMID: 31717549 PMCID: PMC6915403 DOI: 10.3390/foods8110565] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 11/03/2019] [Accepted: 11/06/2019] [Indexed: 12/14/2022] Open
Abstract
Despite having an interesting native olive gene pool and a rapidly emerging olive oil industry, monovarietal extra virgin olive oils (EVOO) from Croatia are relatively unexplored. To investigate the inter-varietal diversity of typical volatile and phenolic profiles of Croatian EVOO, 93 samples from six olive (Olea europaea L.) varieties were subjected to gas chromatography-ion trap mass spectrometry (GC-IT-MS) and ultra-performance liquid chromatography with diode array detection (UPLC-DAD), respectively. Quantitative descriptive sensory analysis was also performed. Analysis of variance extracted many relevant exclusive or partial discriminators between monovarietal EVOOs among the identified volatile compounds and phenols. Successful differentiation model with a 100% correct classification was built by linear discriminant analysis, while the most typical volatiles for each monovarietal EVOO were confirmed by partial least squares discriminant analysis. Diverse typical sensory attributes among the EVOOs were tentatively ascribed to the variations in the composition of volatiles and phenols. It was proven that the approach that comprises GC-IT-MS and UPLC-DAD analysis may provide additional objective information about varietal origin and typicity which successfully complement those obtained by sensory analysis. The approach was characterized as universal in nature, with a significant potential to contribute in strengthening the varietal identities and position on the market of monovarietal and Protected Denomination of Origin (PDO) EVOO.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, HR-10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-52-408-327
| | - Marina Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Marin Krapac
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
| | - Sara Godena
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
| | - Karolina Brkić Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
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Rodrigues N, Casal S, Peres AM, Baptista P, Pereira JA. Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Res Int 2019; 128:108759. [PMID: 31955734 DOI: 10.1016/j.foodres.2019.108759] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 10/13/2019] [Accepted: 10/16/2019] [Indexed: 12/25/2022]
Abstract
Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.
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Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Susana Casal
- REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Lukić I, Carlin S, Horvat I, Vrhovsek U. Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin. Food Chem 2018; 270:403-414. [PMID: 30174064 DOI: 10.1016/j.foodchem.2018.07.133] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 07/13/2018] [Accepted: 07/19/2018] [Indexed: 01/07/2023]
Abstract
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOF-MS) was combined with conventional mono-dimensional GC-MS to differentiate Croatian virgin olive oils (VOO) according to variety and geographical origin, based on the profile of volatile aroma compounds isolated by HS-SPME. More than 1000 compounds were detected after untargeted profiling and 256 were identified or tentatively identified, providing one of the most detailed profiles of volatile aroma compounds in VOO up to date. Among them, 131 volatile compounds were significantly different across monovarietal VOOs, while 60 were found useful for the discrimination according to geographical origin. Many major lipoxygenase and minor non-lipoxygenase-generated compounds were shown to have discriminating ability with respect to both factors. Multivariate statistical analysis extracted twenty-one volatile markers with the highest discriminant power for varietal differentiation. The approach reported may have practical application in better understanding, defining, managing, and communicating the varietal or geographical typicity of monovarietal VOOs.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia.
| | - Silvia Carlin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1 38010 S. Michele all'Adige, TN, Italy; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 208, 33100 Udine, Italy
| | - Ivana Horvat
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
| | - Urska Vrhovsek
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1 38010 S. Michele all'Adige, TN, Italy
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