Naslov
Chemical and sensorial characteristics of Bova cultivar virgin olive oils

Autori
Brkić Bubola, Karolina ; Krapac, Marin ; Lukić, Igor ; Sladonja, Barbara

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

Izvornik
Book of abstracts of 47th Croatian and 7th International Symposium on Agriculture / Milan Pospišil - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2012, 272-272

ISBN
9789537878016

Skup
47th Croatian and 7th International Symposium on Agriculture

Mjesto i datum
Opatija, Hrvatska, 13.02.2012. - 17.02.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
olive oil; volatile compounds; sensory characteristics; Olea europaea L.; cultivar

Sažetak
In order to characterize virgin olive oil from Bova cultivar (Istria, Croatia), fruits from three trees at the same ripening stage were harvested and processed separately under the same conditions. Morphological description of investigated Bova trees was performed according to the International Olive Council methodology. Quantitative descriptive sensory analysis of obtained olive oils was carried out by a sensory panel. Volatile composition of investigated oils was determined using solid-phase microextraction with gas chromatography/mass spectrometry. Bova cultivar was morphologically different from other described Istrian olive cultivars. Sensory profile of Bova oils was characterized by medium intensity of sensory attributes olive fruity, green leaves and grass, light tomato and aromatic herbs odour with mild apple and other ripe fruits notes. The taste was characterized by strong bitterness, followed by medium pungency and mild sweetness. Concerning the volatile profile, about 50 volatiles were identified in Bova oils, which belong to hydrocarbons (32.88% of total peak area), aldehydes (28.69%), alcohols (21.87%), ketones (8.81%), organic acids (3.35%), terpenes (2.11%), esters (2.01%) and furans (0.28%). Bova oil was rich in total C6 and C5 volatiles, biogenerated through the lipoxygenase pathway. The most prevalent volatile compound was C6 aldehyde E-2-hexenal. A significant degree of correlation between individual volatiles and various sensory attributes of Bova oils were established.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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