English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/128999
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual × Arbequina cultivars

AuthorsPérez Rubio, Ana Gracia ; Rosa, Raúl de la; Pascual, Mar ; Sánchez-Ortiz, Araceli ; Sanz, Carlos
KeywordsOlea europaea L.
Virgin olive oil
Volatile compounds
Variability
Segregation
Quality
Issue Date8-Jan-2016
PublisherElsevier
CitationJournal of Chromatography A 1428: 305–315 (2016)
AbstractVolatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC–MS and HRGC–FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.
Description20 Páginas; 2 Tablas; 8 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.chroma.2015.07.055
URIhttp://hdl.handle.net/10261/128999
DOI10.1016/j.chroma.2015.07.055
ISSN0021-9673
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprint_2016_JChromatA_V1428_305.pdfArtículo principal301,78 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.