Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)
| Autor: | Lorena Casciani, Silvia Caporali, Massimiliano Valentini, Barbara Alfei, Caterina Cafiero, Andrea Paoletti, Adolfo Rosati |
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| Rok vydání: | 2013 |
| Předmět: |
Sensory analysis
Analytical Chemistry chemistry.chemical_compound Dry weight Trigonelline Olea Botany Humans Plant Oils Food science Amino Acids Olive Oil Pungency biology Chemistry Fatty Acids food and beverages Agriculture General Medicine Sweetness biology.organism_classification Glucose Polyphenol Fruit Taste Composition (visual arts) Food Science |
| Zdroj: | Food chemistry. 159 |
| ISSN: | 1873-7072 |
| Popis: | We examined whether some agronomical practices (i.e. organic vs. conventional) affect olive fruit and oil composition, and oil sensory properties. Fruit characteristics (i.e. fresh and dry weight of pulp and pit, oil content on a fresh and dry weight basis) did not differ. Oil chemical traits did not differ except for increased content of polyphenols in the organic treatments, and some changes in the acidic composition. Sensory analysis revealed increased bitterness (both cultivars) and pungency (Frantoio) and decreased sweetness (Frantoio) in the organic treatment. Fruit metabolomic analysis with HRMAS-NMR indicated significant changes in some compounds including glycocholate, fatty acids, NADPH, NADP+, some amino acids, thymidine, trigonelline, nicotinic acid, 5,6-dihydrouracil, hesanal, cis-olefin, β-D-glucose, propanal and some unassigned species. The results suggest that agronomical practices may have effects on fruit composition that may be difficult to detect unless a broad-spectrum analysis is used. |
| Databáze: | OpenAIRE |
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