| Title: | Aroma biogenesis and distribution between olive pulps and seeds with identification of aroma trends among cultivars |
| Author(s): | Reboredo-Rodriguez P; Gonzalez-Barreiro C; Cancho-Grande B; Simal-Gandara J; |
| Address: | "Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain" |
| DOI: | 10.1016/j.foodchem.2013.02.095 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The two constitutive parts of four cultivars (Arbequina, Picual, Local and Manzanilla de Sevilla) grown in Spain were separately analysed in order to establish the role of pulp and seed in the biogenesis of extra virgin olive oil (EVOO) aroma through the lipoxygenase (LOX) pathway. C6 and C5 volatile compounds responsible of EVOO aroma were produced by endogenous enzymes in both parts of olive fruits and the differences can be attributed to different enzymes distribution in pulp and seed. According to results, C6 and C5 volatile compounds have mainly their biogenesis in pulp (80-90%) vs. seed (20-10%), independently of the cultivar considered. A linear discriminant analysis was used to establish discriminant aroma compounds between pulp and seed related to the maturity index. A decrease in trans-2-hexen-1-al and an increase in 1-hexanol with ripeness were observed independently of the cultivar considered. Finally, Partial Least Squares (PLS) regression analysis between pulp and seed aroma compounds allowed to establish those volatile compounds that better describe each cultivar" |
| Keywords: | Fruit/chemistry/classification Gas Chromatography-Mass Spectrometry Odorants/analysis Olea/*chemistry/*classification Olive Oil Plant Extracts/*chemistry Plant Oils/chemistry Spain Volatile Organic Compounds/*chemistry; |
| Notes: | "MedlineReboredo-Rodriguez, P Gonzalez-Barreiro, C Cancho-Grande, B Simal-Gandara, J eng Comparative Study Research Support, Non-U.S. Gov't England 2013/06/19 Food Chem. 2013 Nov 1; 141(1):637-43. doi: 10.1016/j.foodchem.2013.02.095. Epub 2013 Mar 7" |
