Naslov
Varietal typicity of Croatian monovarietal virgin olive oils: the case of Buža and Istarska bjelica

Autori
Lukić, Igor ; Horvat, Ivana ; Godena, Sara ; Krapac, Marin ; Lukić, Marina ; Vrhovsek, Urska ; Brkić Bubola, Karolina

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

Izvornik
Book of Abstracts of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra - Zagreb, 2018, 17-17

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionist

Mjesto i datum
Zagreb, Hrvatska, 03.10.2018. - 06.10.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
olive oil ; varietal typicity ; volatiles ; phenols ; sensory analysis

Sažetak
Although many more or less successful virgin olive oil (VOO) varietal characterization and differentiation studies have been conducted based on the composition of sensory-active compounds in conjuction with sensory analysis data, the concept of VOO varietal typicity has received almost no attention up to date. The aim of this study was to investigate if the existent anecdotal varietal typicity concepts for two among the most important Istrian (Croatia) monovarietal VOOs can be scientifically explained and supported. VOO samples were sorted according to typicity grade by an internationally recognized sensory analysis panel, and put in relation with descriptive sensory and compositional analysis data for volatiles and phenols using univariate and multivariate statistics. Clear inter- and intra-varietal differences with respect to typicity were established. The complex odor typical for Buža VOO coincided with the abundance in lipoxygenase- derived (LOX) volatiles, especially (Z)-3- hexenal, combined with particular hydrocarbons, terpenes, and benzenoids. The typical Buža VOO gradually increasing pungency was tentatively related to the elevated level of pinoresinol. The simpler green odor typical for Istarska bjelica VOO coincided with the lower amounts of the majority of LOX volatiles, while the predominant role of p-HPEA-EDA in the formation of its intense bitterness and burning pungency was assumed. Intra-varietal typicity grades correlated strongly with hedonic liking, as well as with general VOO positive sensory attributes related to key C5 and C6 volatiles and phenols.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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