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Title

Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations

AuthorsCortés Delgado, Amparo CSIC ORCID ; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Castro Gómez-Millán, Antonio de CSIC ORCID ; López-López, Antonio CSIC ORCID ; Beato, Víctor Manuel CSIC; Montaño, Alfredo CSIC ORCID
KeywordsTable olives
Volatile composition
Olive cultivar
SPME
GC–MS
PCA
Issue DateMay-2016
PublisherElsevier
CitationFood Research International 83: 131-142 (2016)
AbstractThe volatile profiles of Spanish-style green table olives elaborated with Manzanilla, Gordal and Hojiblanca cultivars grown at different locations in Spain were established by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC–MS). A total of 102 volatile compounds were identified, belonging to distinct chemical classes, and 20 of them are reported for the first time in table olives. The headspace profile was predominated by alcohols and phenols, followed by acids and esters, whereas the relative amounts of the remaining classes were quite lower (< 5% in general). The principal compounds characterizing the headspace for most samples were p-creosol, phenylethyl alcohol, acetic acid, ethanol, benzyl alcohol, ethyl acetate, and (Z)-3-hexen-1-ol. Significant differences in the proportions of volatile compounds between samples from the Gordal cultivar and those from Manzanilla and Hojiblanca cultivars were detected and statistically visualized by principal component analysis (PCA). Among all the identified compounds, only (E)-2-decenal showed significant differences between the three cultivars without being significantly affected by locations where the fruits were grown.
Description50 Páginas; 3 Tablas; 3 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.foodres.2016.03.005
URIhttp://hdl.handle.net/10261/158154
DOI10.1016/j.foodres.2016.03.005
ISSN0963-9969
E-ISSN1873-7145
Appears in Collections:(IG) Artículos




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