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Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.
J Agric Food Chem. 2005 Oct 05; 53(20):8054-62.JA

Abstract

Olive oil and fruit samples from six cultivars sampled at four different maturity stages were discriminated into cultivars and maturity stages. The variables-volatile and phenolic compounds-that significantly (p < 0.01) discriminated cultivars and maturity stage groups were identified. Separation by stepwise linear discriminant analysis revealed that Manzanilla olive cultivar was separated from cultivars Leccino, Barnea, Mission, Corregiola, and Paragon, whereas cultivars Corregiola and Paragon formed a cluster. The volatile compounds hexanol, hexanal, and 1-penten-3-ol were responsible for the discrimination of cultivars. All maturity stages were discriminated, with the separation of early stages attributed to oil phenolic compounds, tyrosol and oleuropein derivatives, whereas the volatile compounds (E)-2-hexenal, hexanol, 1-penten-3-ol, and (Z)-2-penten-3-ol characterized the separation of all maturity stages and in particular the late stages. Hexanol and 1-penten-3-ol characterized the separation of both cultivars and maturity stages.

Authors+Show Affiliations

Kalua CM
E. H. Graham Centre for Agricultural Innovation, School of Science and Technology, and School of Wine and Food Science, Locked Bag 588, Charles Stuart University, Wagga Wagga 2678, Australia.
Allen MS
No affiliation info available
Bedgood DR
No affiliation info available
Bishop AG
No affiliation info available
Prenzler PD
No affiliation info available

MeSH

AlcoholsFruitOleaOlive OilPhenolsPlant OilsSpecies SpecificityVolatilization

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16190670

Citation

Kalua, Curtis M., et al. "Discrimination of Olive Oils and Fruits Into Cultivars and Maturity Stages Based On Phenolic and Volatile Compounds." Journal of Agricultural and Food Chemistry, vol. 53, no. 20, 2005, pp. 8054-62.
Kalua CM, Allen MS, Bedgood DR, et al. Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds. J Agric Food Chem. 2005;53(20):8054-62.
Kalua, C. M., Allen, M. S., Bedgood, D. R., Bishop, A. G., & Prenzler, P. D. (2005). Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds. Journal of Agricultural and Food Chemistry, 53(20), 8054-62.
Kalua CM, et al. Discrimination of Olive Oils and Fruits Into Cultivars and Maturity Stages Based On Phenolic and Volatile Compounds. J Agric Food Chem. 2005 Oct 5;53(20):8054-62. PubMed PMID: 16190670.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds. AU - Kalua,Curtis M, AU - Allen,Malcolm S, AU - Bedgood,Danny R,Jr AU - Bishop,Andrea G, AU - Prenzler,Paul D, PY - 2005/9/30/pubmed PY - 2005/11/1/medline PY - 2005/9/30/entrez SP - 8054 EP - 62 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 20 N2 - Olive oil and fruit samples from six cultivars sampled at four different maturity stages were discriminated into cultivars and maturity stages. The variables-volatile and phenolic compounds-that significantly (p < 0.01) discriminated cultivars and maturity stage groups were identified. Separation by stepwise linear discriminant analysis revealed that Manzanilla olive cultivar was separated from cultivars Leccino, Barnea, Mission, Corregiola, and Paragon, whereas cultivars Corregiola and Paragon formed a cluster. The volatile compounds hexanol, hexanal, and 1-penten-3-ol were responsible for the discrimination of cultivars. All maturity stages were discriminated, with the separation of early stages attributed to oil phenolic compounds, tyrosol and oleuropein derivatives, whereas the volatile compounds (E)-2-hexenal, hexanol, 1-penten-3-ol, and (Z)-2-penten-3-ol characterized the separation of all maturity stages and in particular the late stages. Hexanol and 1-penten-3-ol characterized the separation of both cultivars and maturity stages. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16190670/Discrimination_of_olive_oils_and_fruits_into_cultivars_and_maturity_stages_based_on_phenolic_and_volatile_compounds_ DB - PRIME DP - Unbound Medicine ER -