Naslov
Characterisation of Oblica virgin olive oils based on their volatile compounds

Autori
Šarolić, Mladenka ; Gugić, Mirko ; Šuste, Marko ; Friganović, Emilija ; Kardum, Lucija, Jerković, Igor

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

Izvornik
Book of abstracts: 15th Ružička days "Today science – Tommorow industry" / Šubarić, Drago - Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2014, 76-76

ISBN
978-953-7005-34-4

Skup
15th Ružička days "Today science – Tommorow industry"

Mjesto i datum
Vukovar, Hrvatska, 11.09.2014. - 12.09.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Oblica, virgin olive oil, volatile compounds

Sažetak
Virgin olive oil is obtained from fresh and undamaged olive fruits (Olea europaea L.) by mechanical procedures [1] and it is characterized by a delicate and unique flavour highly appreciated by consumers [2]. The characteristic aroma of olive oil depends on the volatile compounds. The studies on the characterization of volatile compounds of virgin olive oils indicated that the major contributors of olive oil aroma were C6 aldehydes and alcohols. The C6 compounds (aldehydes, alcohols and esters) are enzymatically produced from linoleic and linolenic acids through the lipoxygenase (LOX) pathway [3]. Oblica is the main Croatian autochthonous variety and presents more than 60% of total olive trees. In the present study the volatile profile of Oblica virgin olive was established using solid-phase microextraction (SPME) with DVB/CAR/PDMS fibre coat followed by gas chromatography-mass spectrometry (GC-MS) analysis. Predominant headspace compounds were: (E)-hex-2-enal (63, 5%), (Z)-hex-3-enal (6, 5%), 3-ethylocta-1, 5-diene (two isomers: 7, 1% ; 5, 5%), hexanal (4, 4), pentan-3-one (2, 5%), pent-1-en-3-one (1, 7%) and α-copaene (1, 1%). In comparison with oils of Turkey varieties Ayvalik and Memecik, it can be concluded that there are some differences in composition of volatile compounds. The amount of the main volatiles found in tested oil is quite different to oils of Turkey varieties where the amount of (E)-hex-2-enal was 9, 24% for Ayvalik oils 25, 8% for Memecik oils. In Ayvalik olive oil headspace, hexanal was predominant (14, 3%). The results showed that the aroma compounds accumulate differently, depending on the varieties which indicate a close relation with the activity of an enzyme that is genetically determined. [1] Ilyasoglu et al., Scientia Horticulturae, 129 (2011) 279–282 [2] Šarolić et al., Molecules, 19 (2014) 881-895 [3] Angerosa et al., Journal of Chromatography A 1054 (2004) 17–31

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

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