| Title: | Use of odorant series for extra virgin olive oil aroma characterisation |
| Author(s): | Genovese A; Caporaso N; Leone T; Paduano A; Mena C; Perez-Jimenez MA; Sacchi R; |
| Address: | "Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy. Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, UK. Department of Agricultural and Environmental Science, University of Bari, Bari, Italy. Instituto Madrileno de Investigacion y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Madrid, Spain" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from 25 EVOOs from four Spanish (Cornicabra, Manzanilla Castellana, Picual and Manzanilla Cacerena) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by solid phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS). OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty and mushroom. RESULTS: No differences in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series applied herein was demonstrated to successfully characterise EVOO odour as expected from a sensory panel but using only instrumental analysis of volatile compounds, and giving additional reliable quantitative information. The results can be presented as a 'barcode', providing a visual and effective graphical representation allowing an easy and rapid description of EVOO sensory attributes using instrumental data. CONCLUSION: The odorant series have the potential to better differentiate the aroma of food products, opening new possibilities allowing a schematic and effective visual representation to be used for EVOO quality control and consumer information, especially in new olive oil consuming countries. (c) 2018 Society of Chemical Industry" |
| Keywords: | Flavoring Agents/*chemistry/isolation & purification Fruit Gas Chromatography-Mass Spectrometry Italy Odorants/analysis Olea/*chemistry Olive Oil/*chemistry Solid Phase Microextraction Volatile Organic Compounds/*chemistry/isolation & purification Italian; |
| Notes: | "MedlineGenovese, Alessandro Caporaso, Nicola Leone, Terigi Paduano, Antonello Mena, Carmen Perez-Jimenez, Maria A Sacchi, Raffaele eng England 2018/08/02 J Sci Food Agric. 2019 Feb; 99(3):1215-1224. doi: 10.1002/jsfa.9293. Epub 2018 Sep 6" |
