English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/200622
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars)

AuthorsSánchez Gómez, Antonio Higinio ; López-López, Antonio ; Cortés Delgado, Amparo ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo
KeywordsBlack ripe olives
Aroma
Volatile composition
HS-SPME/GC-MS
PLS regression
Issue DateJan-2020
PublisherElsevier
CitationFood Research International 127: 108733 (2020)
AbstractThe 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).
Description39 Páginas.-- 3 Figuras.-- 3 Tablas.-- 3 Figuras suplemetarias.-- 2 Tablas suplementarias
Publisher version (URL)http://dx.doi.org/10.1016/j.foodres.2019.108733
URIhttp://hdl.handle.net/10261/200622
ISSN0963-9969
E-ISSN1873-7145
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
PostP_2010_FRI_V127_108733.pdfArtículo principal1,3 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


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