2024-03-28T12:18:07Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/2006222022-12-29T11:48:16Zcom_10261_68com_10261_2col_10261_321
00925njm 22002777a 4500
dc
Sánchez Gómez, Antonio Higinio
author
López-López, Antonio
author
Cortés Delgado, Amparo
author
Castro Gómez-Millán, Antonio de
author
Montaño, Alfredo
author
2020-01
The aroma profile and volatile composition of 8 samples of black ripe olives from Manzanilla and Hojiblanca cultivars were analyzed with the aim to characterize this type of table olive. The aroma of samples was described by a sensory panel using quantitative descriptive analysis (QDA), whereas the volatiles were analyzed by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Eleven odor descriptors (briny, sautéed mushroom, earthy/soil-like, oak barrel, nutty, artificial fruity/floral, natural fruity/floral, vinegary, alcohol, fishy/ocean-like, and cheesy) were evaluated, of which only one descriptor (briny) showed a significant difference between cultivars. A total of 74 volatile compounds were identified in the headspace of samples, of which 12 were identified as significant volatiles contributing to the discrimination between Manzanilla and Hojiblanca black ripe olives. Partial least squares (PLS) regression was able to predict one odor descriptor (nutty) with sufficient accuracy and allowed identifying the volatiles that highly contributed to three odor descriptors of black ripe olives (nutty, natural fruity/floral, and cheesy).
Food Research International 127: 108733 (2020)
0963-9969
http://hdl.handle.net/10261/200622
1873-7145
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100000780
Black ripe olives
Aroma
Volatile composition
HS-SPME/GC-MS
PLS regression
Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars)