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Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS.
J Sci Food Agric. 2011 Jul; 91(9):1693-701.JS

Abstract

BACKGROUND

The volatile composition of alcaparras stoned table olives produced from five of the most representative olive cultivars (cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana and Verdeal Transmontana) from the Trás-os-Montes region (north-east of Portugal) was analytically characterised using headspace-solid phase microextraction/gas chromatography-ion trap-mass spectrometry.

RESULTS

Overall, 42 volatile compounds were identified, belonging to distinct chemical classes: 15 aldehydes, seven esters, five alcohols, five sesquiterpenes, four norisoprenoids derivates, three monoterpenes, o ne ketone and two alkenes. Aldehydes were the major chemical class identified in all olive cultivars studied (more than 74% of all the volatile compounds identified). Hexanal, phenylacetaldehyde and (E,E)-2,4-heptadienal were the major volatile compounds identified.

CONCLUSIONS

It was possible to discriminate the results obtained from the volatile profile of the five olive cultivars by using principal component analysis. Both qualitative and quantitative fractions of alcaparras table olives were influenced by olive cultivar, which confers a single aroma. This fact certainly influences consumer preference and acceptability towards a specific olive cultivar.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Malheiro R
CIMO/Scholl of Agriculture, Polytechnic Institute of Bragança, Campus Sta Apolónia, Apartado 1172, 5301-854 Bragança, Portugal.
de Pinho PG
No affiliation info available
Casal S
No affiliation info available
Bento A
No affiliation info available
Pereira JA
No affiliation info available

MeSH

AcetaldehydeAldehydesAlkadienesFruitGas Chromatography-Mass SpectrometryOleaPrincipal Component AnalysisSolid Phase MicroextractionSpecies SpecificityVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21448862

Citation

Malheiro, Ricardo, et al. "Determination of the Volatile Profile of Stoned Table Olives From Different Varieties By Using HS-SPME and GC/IT-MS." Journal of the Science of Food and Agriculture, vol. 91, no. 9, 2011, pp. 1693-701.
Malheiro R, de Pinho PG, Casal S, et al. Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS. J Sci Food Agric. 2011;91(9):1693-701.
Malheiro, R., de Pinho, P. G., Casal, S., Bento, A., & Pereira, J. A. (2011). Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS. Journal of the Science of Food and Agriculture, 91(9), 1693-701. https://doi.org/10.1002/jsfa.4372
Malheiro R, et al. Determination of the Volatile Profile of Stoned Table Olives From Different Varieties By Using HS-SPME and GC/IT-MS. J Sci Food Agric. 2011;91(9):1693-701. PubMed PMID: 21448862.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS. AU - Malheiro,Ricardo, AU - de Pinho,Paula Guedes, AU - Casal,Susana, AU - Bento,Albino, AU - Pereira,José A, Y1 - 2011/03/29/ PY - 2010/12/30/received PY - 2011/01/31/revised PY - 2011/02/10/accepted PY - 2011/3/31/entrez PY - 2011/3/31/pubmed PY - 2011/12/22/medline SP - 1693 EP - 701 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 91 IS - 9 N2 - BACKGROUND: The volatile composition of alcaparras stoned table olives produced from five of the most representative olive cultivars (cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana and Verdeal Transmontana) from the Trás-os-Montes region (north-east of Portugal) was analytically characterised using headspace-solid phase microextraction/gas chromatography-ion trap-mass spectrometry. RESULTS: Overall, 42 volatile compounds were identified, belonging to distinct chemical classes: 15 aldehydes, seven esters, five alcohols, five sesquiterpenes, four norisoprenoids derivates, three monoterpenes, o ne ketone and two alkenes. Aldehydes were the major chemical class identified in all olive cultivars studied (more than 74% of all the volatile compounds identified). Hexanal, phenylacetaldehyde and (E,E)-2,4-heptadienal were the major volatile compounds identified. CONCLUSIONS: It was possible to discriminate the results obtained from the volatile profile of the five olive cultivars by using principal component analysis. Both qualitative and quantitative fractions of alcaparras table olives were influenced by olive cultivar, which confers a single aroma. This fact certainly influences consumer preference and acceptability towards a specific olive cultivar. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21448862/Determination_of_the_volatile_profile_of_stoned_table_olives_from_different_varieties_by_using_HS_SPME_and_GC/IT_MS_ L2 - https://doi.org/10.1002/jsfa.4372 DB - PRIME DP - Unbound Medicine ER -
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