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Cultivar differences on nonesterified polyunsaturated fatty acid as a limiting factor for the biogenesis of virgin olive oil aroma.
J Agric Food Chem. 2007 Sep 19; 55(19):7869-73.JA

Abstract

The relationship between the content of nonesterified polyunsaturated fatty acids and the contents of oil aroma compounds that arise during the process to obtain virgin olive oil (VOO) was studied in two olive cultivars, Picual and Arbequina, producing oils with distinct aroma profiles and fatty acid compositions. Results suggest that the biosynthesis of VOO aroma compounds depends mainly on the availability of nonesterified polyunsaturated fatty acids, especially linolenic acid, during the process and then on the enzymatic activity load of the lipoxygenase/hydroperoxide lyase system. Both availability of substrates and enzymatic activity load seem to be cultivar-dependent.

Authors+Show Affiliations

Department of Physiology and Technology of Plant Products Instituto de la Grasa, CSIC Padre García Tejero 4, 41012 Seville, Spain.No affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

17708640

Citation

Sánchez-Ortiz, Araceli, et al. "Cultivar Differences On Nonesterified Polyunsaturated Fatty Acid as a Limiting Factor for the Biogenesis of Virgin Olive Oil Aroma." Journal of Agricultural and Food Chemistry, vol. 55, no. 19, 2007, pp. 7869-73.
Sánchez-Ortiz A, Pérez AG, Sanz C. Cultivar differences on nonesterified polyunsaturated fatty acid as a limiting factor for the biogenesis of virgin olive oil aroma. J Agric Food Chem. 2007;55(19):7869-73.
Sánchez-Ortiz, A., Pérez, A. G., & Sanz, C. (2007). Cultivar differences on nonesterified polyunsaturated fatty acid as a limiting factor for the biogenesis of virgin olive oil aroma. Journal of Agricultural and Food Chemistry, 55(19), 7869-73.
Sánchez-Ortiz A, Pérez AG, Sanz C. Cultivar Differences On Nonesterified Polyunsaturated Fatty Acid as a Limiting Factor for the Biogenesis of Virgin Olive Oil Aroma. J Agric Food Chem. 2007 Sep 19;55(19):7869-73. PubMed PMID: 17708640.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cultivar differences on nonesterified polyunsaturated fatty acid as a limiting factor for the biogenesis of virgin olive oil aroma. AU - Sánchez-Ortiz,Araceli, AU - Pérez,Ana G, AU - Sanz,Carlos, Y1 - 2007/08/21/ PY - 2007/8/22/pubmed PY - 2007/12/13/medline PY - 2007/8/22/entrez SP - 7869 EP - 73 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 19 N2 - The relationship between the content of nonesterified polyunsaturated fatty acids and the contents of oil aroma compounds that arise during the process to obtain virgin olive oil (VOO) was studied in two olive cultivars, Picual and Arbequina, producing oils with distinct aroma profiles and fatty acid compositions. Results suggest that the biosynthesis of VOO aroma compounds depends mainly on the availability of nonesterified polyunsaturated fatty acids, especially linolenic acid, during the process and then on the enzymatic activity load of the lipoxygenase/hydroperoxide lyase system. Both availability of substrates and enzymatic activity load seem to be cultivar-dependent. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17708640/Cultivar_differences_on_nonesterified_polyunsaturated_fatty_acid_as_a_limiting_factor_for_the_biogenesis_of_virgin_olive_oil_aroma_ DB - PRIME DP - Unbound Medicine ER -