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Volatile compounds and sensory profiles of Dalmatian virgin olive oils


Žanetić, Mirella; Jukić Špika, Maja; Ožić, Mia; Brkić Bubola, Karolina
Volatile compounds and sensory profiles of Dalmatian virgin olive oils // Book of abstracts, 3rd International scientific and expert conference ''Natural resources, green technology and sustainable development- GREEN/3'' / Radojčić Redovniković, I. ; Jakovljević, T. (ur.).
Zagreb, Hrvatska: Prehrambeno biotehnološki fakultet Sveučilišta u zagrebu, 2018. str. 72-72 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Volatile compounds and sensory profiles of Dalmatian virgin olive oils

Autori
Žanetić, Mirella ; Jukić Špika, Maja ; Ožić, Mia ; Brkić Bubola, Karolina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts, 3rd International scientific and expert conference ''Natural resources, green technology and sustainable development- GREEN/3'' / Radojčić Redovniković, I. ; Jakovljević, T. - Zagreb, Hrvatska : Prehrambeno biotehnološki fakultet Sveučilišta u zagrebu, 2018, 72-72

ISBN
978-953-6893-11-9

Skup
Natural resources, green technology and sustainable development-GREEN/3

Mjesto i datum
Zagreb , Hrvatska, 5-8.06.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Aroma, sensory analyses, virgin olive oil, volatile compounds I prefer poster presentation.

Sažetak
The volatile compounds from virgin olive oil (VOO) are chemical species responsible for its specific flavour. This group of compounds consists mainly of C5 and C6 volatiles that are biogenerated from polyunsaturated fatty acids via lipoxygenase pathway. In this paper the composition of volatile compounds, total phenolic content and sensory profile of monovarietal VOOs from four Dalmatian most common cultivars: Oblica, Lastovka, Levantinka and Krvavica were studied. Fruits from each variety were handpicked at the same ripening stage and processed separately in oil under the same conditions using laboratory oil mill Abencor mc2. All analyzed VOOs were within limits established for extra virgin olive oil category based on chemical parameters. Total phenolic content (TP) of obtained oils were determined spectrophotometrically using modified Gutfinger method and expressed as caffeic acid. The highest TP value was detected in Oblica and Levantinka oils (482.32 mg/kg and 398.85 mg/kg, respectively). Volatile composition of analyzed monovarietal olive oils was determined using headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME/GC-MS). The most prevalent volatile compound was C6 aldehyde E- 2-hexenal, that contributes to green, fruity, bitter and astringent sensory characteristic of olive oil. The highest value for E-2-hexenal was detected in Levantinka oils (75.89% of total peak area), followed by Lastovka (55.27%) and Oblica (54.86%). In the same time, Lastovka oils had the highest ammount of hexanal (25.72%), C6 aldehide associated with sensory characteristics of green fruitiness, apple and grass. Quantitative descriptive sensory analysis of studied olive oil samples were carried out by a sensory panel using IOC methodology. The sensory profile of Lastovka oil was characterized by medium intensity of olive fruity, green leaves, apple and almonds, strong bitterness and medium pungency. Krvavica oil sensory profile showed the mildest intensity of bitter and pungent of among all analysed oils. Mild to medium fruitiness with grass and ripe apple notes are olfactory characteristics of Krvavica oils.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Institut za jadranske kulture i melioraciju krša, Split,
Institut za poljoprivredu i turizam, Poreč