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Food Chem

Title:		Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods
Author(s):		Rios-Reina R; Aparicio-Ruiz R; Morales MT; Garcia-Gonzalez DL;
Address:		"Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edif. 46, Ctra. Utrera, Km. 1, 41013 Sevilla, Spain. Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Prof. Garcia Gonzalez, 2, 41012 Seville, Spain. Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edif. 46, Ctra. Utrera, Km. 1, 41013 Sevilla, Spain. Electronic address: dlgarcia@ig.csic.es"
Journal Title:		Food Chem
Year:		2023
Volume:		20220812
Issue:
Page Number:		133942 -
DOI:		10.1016/j.foodchem.2022.133942
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization of positive attributes, is of interest. These attributes are objectively divided, according to fruitiness, into 'green' and 'ripe' fruity. This work studied the differentiation in the volatile profile of EVOOs into these two classes, obtained by three analytical methods, including different extraction techniques and detectors and two data processing strategies, and their relation with sensory results. According to the results, each method allowed the characterization of the two classes, providing information on different volatile compounds, which increased in number through PARADISe software (14 more than the conventional processing). Moreover, some volatile compounds showed significant differences between the two classes, 16 highlighted by the variables with importance in projection (VIP) for green fruity (e.g. (Z)-3-hexen-1-ol, methyl ether) and 23 for ripe fruity EVOOs (e.g. (Z)-2-hexen-1-ol), which could be considered as useful markers to complement quality assessment"
Keywords:		Biomarkers/analysis *Fruit/chemistry Olive Oil/chemistry *Volatile Organic Compounds/analysis Extraction methods Gas-chromatography Green fruity Ripe fruity Virgin olive oil Volatile profile;
Notes:		"MedlineRios-Reina, Rocio Aparicio-Ruiz, Ramon Morales, Maria T Garcia-Gonzalez, Diego L eng England 2022/08/30 Food Chem. 2023 Jan 15; 399:133942. doi: 10.1016/j.foodchem.2022.133942. Epub 2022 Aug 12"