Naslov
Volatile compounds and sensory profiles of monovarietal virgin olive oils from Buža, Črna and Rosinjola cultivars in Istria

Autori
Brkić Bubola, Karolina ; Koprivnjak, Olivera ; Sladonja, Barbara ; Lukić, Igor

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

Izvornik
Book of Abstracts of 7th International Congres of Food Technologists, Biotechnologists and Nutritionists / Helga Medić - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 105-105

ISBN
978-953-99725-3-8

Skup
7th International Congres of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
volatiles; sensory characteristic; olive oil; cultivars

Sažetak
The volatile compounds presented in virgin olive oils (VOOs), mainly C6 and C5 volatiles biogenerated from polyunsaturated fatty acids through the lipoxygenase pathway, are responsible for their particular aroma. The composition of volatile compounds in VOOs depends on cultivar, ripening degree of the fruits and processing conditions. Among many different autochthonous cultivars in Istria, some of the most prevalent are Buža, Črna and Rosinjola. The volatiles and sensory characteristics of their monovarietal VOOs are little known. Therefore, fruits from these three cultivars were handpicked at the same ripening degree and processed under the same conditions. Quantitative descriptive sensory analysis of obtained monovarietal VOOs was carried out by the panel. Volatile composition of VOOs was evaluated using headspace solid phase microextraction-gass chromatography, which was previously optimized and validated. The main parameters affecting the effectiveness, time and temperature of extraction, were optimized. The extraction procedure showed detection and quantification limits, and linear ranges adequate for analyzing selected volatiles. Good precision was obtained both in terms of intra-day repeatability and between-day precision (RDS% generally lower than 7%). Tested monovarietal olive oils showed different volatile profiles, although E-2-hexenal was the main compound extracted for all samples. Buža oil was richer in total C6 and C5 volatiles than oils from other two investigated cultivars. The results showed that the most important contributors to the olive oil aroma (odour activity value >1.0) were 1-penten-3-on, E-2-hexenal, hexanal, hexanol, Z-3-hexen-1-ol and Z-2-penten-1-ol. Obtained results where compared with those provided by panel test. Buža oil had higher intensity of sensory characteristic other ripe fruits comparing to other investigated oils, and Rosinjola oil had the highest intensity of sensory characteristic bitter. All results put in evidence that olive oil aroma compounds accumulate differently according to the cultivar, indicating a close dependence on the enzymatic store which is genetically determined.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija), Prehrambena tehnologija

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