Characterization of 'Olivastro di Bucchianico cv' extra virgin olive oils and its recognition by HS-GC-IMS.
Olea europaea L.
characterization
chemometric analysis
sensory profile
single cultivar
volatile compounds
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Nov 2021
Nov 2021
Historique:
revised:
23
03
2021
received:
01
12
2020
accepted:
25
04
2021
pubmed:
27
4
2021
medline:
21
10
2021
entrez:
26
4
2021
Statut:
ppublish
Résumé
Single cultivar 'Olivastro di Bucchianico' extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There is very little research in the literature describing the morphological and chemical characteristics of this cultivar. A morphological characterization of the plant and the fruit was carried out. In addition, we characterized the chemical, physical-chemical and sensory properties of the extra virgin olive oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents in fatty acid ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds and sensory profile. The analysis of the volatile compounds was performed using a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) instrument connected to a nitrogen generator for carrier/drift gas production. The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS-GC-IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation. © 2021 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Single cultivar 'Olivastro di Bucchianico' extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There is very little research in the literature describing the morphological and chemical characteristics of this cultivar.
RESULTS
RESULTS
A morphological characterization of the plant and the fruit was carried out. In addition, we characterized the chemical, physical-chemical and sensory properties of the extra virgin olive oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents in fatty acid ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds and sensory profile. The analysis of the volatile compounds was performed using a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) instrument connected to a nitrogen generator for carrier/drift gas production.
CONCLUSION
CONCLUSIONS
The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS-GC-IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation. © 2021 Society of Chemical Industry.
Substances chimiques
Alcohols
0
Esters
0
Fatty Acids
0
Olive Oil
0
Phenols
0
Volatile Organic Compounds
0
Tocopherols
R0ZB2556P8
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
6074-6082Subventions
Organisme : Horizon 2020
Organisme : Abruzzo region
Informations de copyright
© 2021 Society of Chemical Industry.
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