Tags

Type your tag names separated by a space and hit enter

Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds.
J Agric Food Chem. 2010 Jul 28; 58(14):8357-64.JA

Abstract

New cultivars with greater adaptability to modern irrigated (super-) high-density orchards and producing good sensory quality oils are highly demanded by an olive oil industry in continuous change. This work analyzes olive oil sensory quality, in terms of phenols and volatiles that are responsible for virgin olive oil flavor, for three cultivars: Picual, which is used for >15% of world olive oil production; Arbequina, which is cultivated worldwide; and the new progeny Sikitita, which is derived from the other two. The availability of data at three different levels of ripeness allowed quantifying the genetic and olive maturity effects on the oil composition by means of the analysis of variance (ANOVA) and principal component analysis (PCA). Phenols and volatiles varied greatly both with genotype and, to a lesser extent, with olive maturity. With regard to the phenol profile, the crossbred cultivar Sikitita showed a higher degree of similarity with the Arbequina variety. The volatile composition of var. Sikitita, however, varies significantly from that of Arbequina, in the first stages of the olive ripeness, and becomes more similar to that of Picual as the level of ripeness increases.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

García-González DL
Instituto de la Grasa, Padre Garcia Tejero 4, Sevilla, Spain.
Tena N
No affiliation info available
Aparicio R
No affiliation info available

MeSH

OleaOlive OilPhenolsPlant ExtractsPlant OilsQuality ControlVolatile Organic Compounds

Pub Type(s)

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

Language

eng

PubMed ID

20593825

Citation

García-González, Diego L., et al. "Quality Characterization of the New Virgin Olive Oil Var. Sikitita By Phenols and Volatile Compounds." Journal of Agricultural and Food Chemistry, vol. 58, no. 14, 2010, pp. 8357-64.
García-González DL, Tena N, Aparicio R. Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds. J Agric Food Chem. 2010;58(14):8357-64.
García-González, D. L., Tena, N., & Aparicio, R. (2010). Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds. Journal of Agricultural and Food Chemistry, 58(14), 8357-64. https://doi.org/10.1021/jf101316d
García-González DL, Tena N, Aparicio R. Quality Characterization of the New Virgin Olive Oil Var. Sikitita By Phenols and Volatile Compounds. J Agric Food Chem. 2010 Jul 28;58(14):8357-64. PubMed PMID: 20593825.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds. AU - García-González,Diego L, AU - Tena,Noelia, AU - Aparicio,Ramón, PY - 2010/7/3/entrez PY - 2010/7/3/pubmed PY - 2010/11/11/medline SP - 8357 EP - 64 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 14 N2 - New cultivars with greater adaptability to modern irrigated (super-) high-density orchards and producing good sensory quality oils are highly demanded by an olive oil industry in continuous change. This work analyzes olive oil sensory quality, in terms of phenols and volatiles that are responsible for virgin olive oil flavor, for three cultivars: Picual, which is used for >15% of world olive oil production; Arbequina, which is cultivated worldwide; and the new progeny Sikitita, which is derived from the other two. The availability of data at three different levels of ripeness allowed quantifying the genetic and olive maturity effects on the oil composition by means of the analysis of variance (ANOVA) and principal component analysis (PCA). Phenols and volatiles varied greatly both with genotype and, to a lesser extent, with olive maturity. With regard to the phenol profile, the crossbred cultivar Sikitita showed a higher degree of similarity with the Arbequina variety. The volatile composition of var. Sikitita, however, varies significantly from that of Arbequina, in the first stages of the olive ripeness, and becomes more similar to that of Picual as the level of ripeness increases. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20593825/Quality_characterization_of_the_new_virgin_olive_oil_var__Sikitita_by_phenols_and_volatile_compounds_ L2 - https://doi.org/10.1021/jf101316d DB - PRIME DP - Unbound Medicine ER -