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dc.contributor.authorPérez Rubio, Ana Graciaes_ES
dc.contributor.authorRosa, Raúl de laes_ES
dc.contributor.authorPascual, Mares_ES
dc.contributor.authorSánchez-Ortiz, Aracelies_ES
dc.contributor.authorSanz, Carloses_ES
dc.date.accessioned2016-02-11T10:56:11Z-
dc.date.available2016-02-11T10:56:11Z-
dc.date.issued2016-01-08-
dc.identifier.citationJournal of Chromatography A 1428: 305–315 (2016)es_ES
dc.identifier.issn0021-9673-
dc.identifier.urihttp://hdl.handle.net/10261/128999-
dc.description20 Páginas; 2 Tablas; 8 Figurases_ES
dc.description.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.es_ES
dc.description.sponsorshipThis funding for this research came from the OLEAGEN project of Genoma España and the project AGL2011-24442 from the Programa Nacional de Recursos y Tecnologías Agroalimentarias, both financed by the Spanish Government. The plant materials evaluated here were obtained from the cooperative breeding program carried out at the University of Cordoba, and at the Institute of Agricultural and Fishery Research and Training, Spain.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectOlea europaea L.es_ES
dc.subjectVirgin olive oiles_ES
dc.subjectVolatile compoundses_ES
dc.subjectVariabilityes_ES
dc.subjectSegregationes_ES
dc.subjectQualityes_ES
dc.titleAssessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual × Arbequina cultivarses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.chroma.2015.07.055-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.chroma.2015.07.055es_ES
dc.embargo.terms2018-01-08es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.relation.csices_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.openairetypeartículo-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
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