| Title: | Chemical and sensory characterization of Brazilian virgin olive oils |
| Author(s): | Zago L; Squeo G; Bertoncini EI; Difonzo G; Caponio F; |
| Address: | "Department of Experimental and Basic Nutrition, Institute of Nutrition, University of the State of Rio de Janeiro, Sao Francisco Xavier Street, 524, Rio de Janeiro 20550-090, Brazil. Electronic address: lilia.zago@uerj.br. Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy. Oliva Sao Paulo Group, Sao Paulo Agency of Agribusiness and Technology - APTA, Highway SP 127, km 30, Piracicaba 13400-970, Brazil. Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy. Electronic address: francesco.caponio@uniba.it" |
| DOI: | 10.1016/j.foodres.2019.108588 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Brazil is an emerging virgin olive oil producer country whose oils have been scarcely studied till now and, in particular, no data are present in literature about their volatile profiles and organoleptic characteristics as well as the Pearson's correlations between chemical and sensory parameters. Hence, giving insights about these aspects was the aim of the current investigation. The volatile profiles showed the presence of the aldehydes responsible for the positive attribute of VOOs (i.e. trans-2-Hexenal and hexanal) although, in some cases, volatiles from anaerobic and aerobic fermentation were also detected. The panel test showed low values of fruity and pungent notes (mean values of 1.1 and 0.6, respectively) whereas the bitter taste was detected only in one sample, probably due to the low amount of total phenolic compounds (ranging from 40 to 280?ª+mg?ª+kg(-1)). Accordingly to the volatiles analysis, slight defects of the oils were evidenced by the panelists. Tocopherols ranged from 123 to 222?ª+mg?ª+kg(-1); carotenoids from 10.69 to 26.18?ª+mg?ª+kg(-1), chlorophylls from 14.06 to 54.90?ª+mg?ª+kg(-1), antioxidant activity from 976 to 1790?ª+mumol TE g(-1), and fatty acid ethyl esters from 2.56 to 19.22?ª+mg?ª+kg(-1). Positive Pearson's correlations were highlighted between hydroxytyrosol derivatives and antioxidant activity (r?ª+=?ª+0.9601, p?ª+ |
| Keywords: | Aldehydes/analysis Antioxidants/analysis Brazil Carotenoids/analysis Fatty Acids/analysis *Food Analysis Olea/chemistry Olive Oil/*chemistry Phenols/analysis Principal Component Analysis Sensation *Taste Tocopherols/analysis Volatile Organic Compounds/ana; |
| Notes: | "MedlineZago, Lilia Squeo, Giacomo Bertoncini, Edna Ivani Difonzo, Graziana Caponio, Francesco eng Canada 2019/11/17 Food Res Int. 2019 Dec; 126:108588. doi: 10.1016/j.foodres.2019.108588. Epub 2019 Jul 29" |
