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Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile.
Food Chem. 2013 Dec 01; 141(3):2025-35.FC

Abstract

This study aims to contribute to the knowledge of the commercial, sensory, and analytical characteristics of extra virgin olive oil (EVOO) from Italy (Marche region), renowned since ancient times. Headspace solid-phase micro-extraction (HS-SPME) was applied for the very first time to the sampling of volatile compounds of eleven typical Italian monocultivar EVOOs. Forty-eight compounds were characterised by GC-MS, some of them were only occasionally found in other EVOOs and some other were never detected before in any EVOO. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterised the volatile profiles. The main volatile compounds detected in the EVOOs were the C6 compounds derived from polyunsaturated fatty acids, through the lipoxygenase pathway, in different proportion according to the specific cultivar. The results suggest that genetic factors strongly influence volatile formation and terpene hydrocarbons are claimed to be suitable markers of the geographic origin and genotype of the EVOO. Correlations among sensory attributes evaluated by a panel test and the presence of specific volatile compounds were highlighted for the very first time. The significance of the presence of some newly identified volatile compounds was discussed.

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Authors+Show Affiliations

Cecchi T
ITT MONTANI, Via Montani 7, 63900 Fermo, Italy. teresacecchi@tiscali.it
Alfei B
No affiliation info available

MeSH

Flavoring AgentsGas Chromatography-Mass SpectrometryHumansItalyMolecular StructureOlive OilPlant OilsSolid Phase ExtractionTasteTerpenesVolatile Organic Compounds

Pub Type(s)

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

Language

eng

PubMed ID

23870924

Citation

Cecchi, Teresa, and Barbara Alfei. "Volatile Profiles of Italian Monovarietal Extra Virgin Olive Oils Via HS-SPME-GC-MS: Newly Identified Compounds, Flavors Molecular Markers, and Terpenic Profile." Food Chemistry, vol. 141, no. 3, 2013, pp. 2025-35.
Cecchi T, Alfei B. Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile. Food Chem. 2013;141(3):2025-35.
Cecchi, T., & Alfei, B. (2013). Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile. Food Chemistry, 141(3), 2025-35. https://doi.org/10.1016/j.foodchem.2013.05.090
Cecchi T, Alfei B. Volatile Profiles of Italian Monovarietal Extra Virgin Olive Oils Via HS-SPME-GC-MS: Newly Identified Compounds, Flavors Molecular Markers, and Terpenic Profile. Food Chem. 2013 Dec 1;141(3):2025-35. PubMed PMID: 23870924.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile. AU - Cecchi,Teresa, AU - Alfei,Barbara, Y1 - 2013/05/24/ PY - 2012/01/16/received PY - 2013/01/23/revised PY - 2013/05/16/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Antioxidant activity KW - HS-SPME KW - Molecular markers of flavors KW - Monovarietal extra virgin olive oil KW - Sensory characterization KW - Terpenes KW - Volatile compounds SP - 2025 EP - 35 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - This study aims to contribute to the knowledge of the commercial, sensory, and analytical characteristics of extra virgin olive oil (EVOO) from Italy (Marche region), renowned since ancient times. Headspace solid-phase micro-extraction (HS-SPME) was applied for the very first time to the sampling of volatile compounds of eleven typical Italian monocultivar EVOOs. Forty-eight compounds were characterised by GC-MS, some of them were only occasionally found in other EVOOs and some other were never detected before in any EVOO. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterised the volatile profiles. The main volatile compounds detected in the EVOOs were the C6 compounds derived from polyunsaturated fatty acids, through the lipoxygenase pathway, in different proportion according to the specific cultivar. The results suggest that genetic factors strongly influence volatile formation and terpene hydrocarbons are claimed to be suitable markers of the geographic origin and genotype of the EVOO. Correlations among sensory attributes evaluated by a panel test and the presence of specific volatile compounds were highlighted for the very first time. The significance of the presence of some newly identified volatile compounds was discussed. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23870924/Volatile_profiles_of_Italian_monovarietal_extra_virgin_olive_oils_via_HS_SPME_GC_MS:_newly_identified_compounds_flavors_molecular_markers_and_terpenic_profile_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00683-3 DB - PRIME DP - Unbound Medicine ER -