Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from Souidi and Zeletni Cultivars
Autor: | Teresa Cecchi, Maya Cherfaoui, Lilya Boudriche, Sonia Keciri |
---|---|
Rok vydání: | 2019 |
Předmět: |
Volatile Organic Compounds
biology 010405 organic chemistry Chemistry Bioengineering General Chemistry General Medicine biology.organism_classification Sesquiterpene 01 natural sciences Biochemistry Gas Chromatography-Mass Spectrometry 0104 chemical sciences 010404 medicinal & biomolecular chemistry chemistry.chemical_compound Algeria Fruit Molecular Medicine Composition (visual arts) Food science Cultivar Olive Oil Molecular Biology Aroma Olive oil |
Zdroj: | Chemistry & Biodiversity. 16 |
ISSN: | 1612-1880 1612-1872 |
Popis: | In this study, the volatile and sensory profiles of monovarietal extra-virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars (Souidi and Zeletni) were obtained using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and a panel test, respectively. A total of 14 and 10 volatile compounds belonging to different chemical classes were identified and quantified in the Souidi and Zeletni EVOOs, respectively. Zeletni EVOO contains 2.07 times more (E)-2-hexenal than Souidi EVOO. In addition, the amounts of C6 compounds from LA and LnA, as well as the total amount of the compounds of the LOX pathway were higher in Zeletni than in the Souidi EVOO. Another important finding was the predominance of sesquiterpene β-ocimene in the composition of the volatile fraction of Souidi EVOO. The sensory profiles of the EVOOs analyzed were characterized by fruity, bitter and pungent sensory positive attributes, perceived at medium intensity in both oils studied. |
Databáze: | OpenAIRE |
Externí odkaz: |