Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual × Arbequina cultivars
| Autor: | Ana G. Pérez, Lorenzo León, Mar Pascual, Carmen Romero-Segura, Araceli Sánchez-Ortiz, Raúl de la Rosa, Carlos Sanz |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Breeding
Biochemistry Analytical Chemistry Terpene Lipoxygenase 0404 agricultural biotechnology Species Specificity Olea Virgin olive oil Organic chemistry Cultivar Food science Variability Olive Oil Flavor chemistry.chemical_classification Volatile Organic Compounds Chromatography Olea europaea L biology Chemistry Organic Chemistry Segregation 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Quality Odor Multivariate Analysis Odorants biology.protein Volatile compounds Olive oil Polyunsaturated fatty acid |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | 20 Páginas; 2 Tablas; 8 Figuras Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC–MS and HRGC–FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced. This funding for this research came from the OLEAGEN project of Genoma España and the project AGL2011-24442 from the Programa Nacional de Recursos y Tecnologías Agroalimentarias, both financed by the Spanish Government. The plant materials evaluated here were obtained from the cooperative breeding program carried out at the University of Cordoba, and at the Institute of Agricultural and Fishery Research and Training, Spain. |
| Databáze: | OpenAIRE |
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