Chemical and sensory characterization of Brazilian virgin olive oils.
Antioxidants
Brazilian VOO
Ethyl esters
Panel test
Phenolic compounds
VOO quality
Volatile compounds
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
12 2019
12 2019
Historique:
received:
05
04
2019
revised:
22
07
2019
accepted:
26
07
2019
entrez:
17
11
2019
pubmed:
17
11
2019
medline:
3
11
2020
Statut:
ppublish
Résumé
Brazil is an emerging virgin olive oil producer country whose oils have been scarcely studied till now and, in particular, no data are present in literature about their volatile profiles and organoleptic characteristics as well as the Pearson's correlations between chemical and sensory parameters. Hence, giving insights about these aspects was the aim of the current investigation. The volatile profiles showed the presence of the aldehydes responsible for the positive attribute of VOOs (i.e. trans-2-Hexenal and hexanal) although, in some cases, volatiles from anaerobic and aerobic fermentation were also detected. The panel test showed low values of fruity and pungent notes (mean values of 1.1 and 0.6, respectively) whereas the bitter taste was detected only in one sample, probably due to the low amount of total phenolic compounds (ranging from 40 to 280 mg kg
Identifiants
pubmed: 31732048
pii: S0963-9969(19)30466-1
doi: 10.1016/j.foodres.2019.108588
pii:
doi:
Substances chimiques
Aldehydes
0
Antioxidants
0
Fatty Acids
0
Olive Oil
0
Phenols
0
Volatile Organic Compounds
0
Carotenoids
36-88-4
2-hexenal
505-57-7
n-hexanal
9DC2K31JJQ
Tocopherols
R0ZB2556P8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108588Informations de copyright
Copyright © 2019. Published by Elsevier Ltd.