| Title: | Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars) |
| Author(s): | Sanchez AH; Lopez-Lopez A; Cortes-Delgado A; de Castro A; Montano A; |
| Address: | "Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain. Electronic address: ahiginio@ig.csic.es. Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain. Electronic address: all@cica.es. Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain. Electronic address: acortes@cica.es. Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain. Electronic address: adcastro@ig.csic.es. Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain. Electronic address: amontano@ig.csic.es" |
| DOI: | 10.1016/j.foodres.2019.108733 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The aroma profile and volatile composition of 8 samples of black ripe olives from Manzanilla and Hojiblanca cultivars were analyzed with the aim to characterize this type of table olive. The aroma of samples was described by a sensory panel using quantitative descriptive analysis (QDA), whereas the volatiles were analyzed by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Eleven odor descriptors (briny, sauteed mushroom, earthy/soil-like, oak barrel, nutty, artificial fruity/floral, natural fruity/floral, vinegary, alcohol, fishy/ocean-like, and cheesy) were evaluated, of which only one descriptor (briny) showed a significant difference between cultivars. A total of 74 volatile compounds were identified in the headspace of samples, of which 12 were identified as significant volatiles contributing to the discrimination between Manzanilla and Hojiblanca black ripe olives. Partial least squares (PLS) regression was able to predict one odor descriptor (nutty) with sufficient accuracy and allowed identifying the volatiles that highly contributed to three odor descriptors of black ripe olives (nutty, natural fruity/floral, and cheesy)" |
| Keywords: | Food Analysis Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Olea/*chemistry Solid Phase Microextraction Volatile Organic Compounds/*chemistry Aroma Black ripe olives Hs-spme/gc-ms PLS regression Volatile composition; |
| Notes: | "MedlineSanchez, Antonio Higinio Lopez-Lopez, Antonio Cortes-Delgado, Amparo de Castro, Antonio Montano, Alfredo eng Research Support, Non-U.S. Gov't Canada 2019/12/29 Food Res Int. 2020 Jan; 127:108733. doi: 10.1016/j.foodres.2019.108733. Epub 2019 Oct 8" |
