Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Autor:	Maya Cherfaoui, Teresa Cecchi, Sonia Keciri, Lilya Boudriche
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Monovarietal extra-virgin olive oil Volatile compounds HS-SPME Cultivar Ripening Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 21, Iss 1, Pp 36-49 (2018)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2018.1437627
Popis:	The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace solid-phase microextraction GC-MS. We determined the effect of ripening of Chemlal olive fruit on aroma compounds. Twenty volatile analytes belonging to different chemical classes were identified and quantified. Both quantitative and qualitative differences were found among cultivars, indicating a close dependence of the composition of the volatile profile on the enzymatic pool, directly related to genetic characteristics. Moreover, differences in volatiles composition were observed for Chemlal oils during maturation. Abbreviations: AAT, alcohol acetyl transferase; E, east; EVOO, extra-virgin olive oil; GC, gas chromatography; HS, headspace; LOX, lipoxygenase; MI, maturity index; MS, mass spectrometry; N, north; PCA, principal component analysis; SD, standard deviation; SPME, solid-phase microextraction technique; VOO, virgin olive oil.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/d7c8e6c8128b498a88e916149bf5c56b Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
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