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Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees.
J Sci Food Agric. 2015 Sep; 95(12):2473-81.JS

Abstract

BACKGROUND

Light and water are major factors in fruit development and quality. In this study, the effect of water and light in Olea europaea trees on volatile organic compounds (VOCs) in olive oil was studied over 2 years. Mature fruits were harvested from three zones of the canopy with different light exposure (64%, 42% and 30% of incident light) of trees subjected to full, deficit or complementary irrigation. VOCs were determined by SPME GC-MS and analysed by principal component analysis followed by discriminant analysis to partition treatment effects.

RESULTS

Fruit fresh weight and mesocarp oil content decreased in zones where intercepted light was less. Low light levels significantly slowed down fruit maturation, whereas conditions of water deficit accelerated the maturation process. The presence of cyclosativene and α-muurulene was associated with water deficit, nonanal, valencene with full irrigation; α-muurulene, (E)-2-hexanal were related to low light conditions, while trans-β-ocimene, α-copaene, (Z)-2-penten-1-ol, hexanal and nonanal to well exposed zones. The year strongly affected the VOC profile of olive oil.

CONCLUSION

This is the first report on qualitative changes in VOCs induced by light environment and/or water status. This information is valuable to better understand the role of environmental factors on the sensory quality of virgin olive oil.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy.

Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy.

Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy.

Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy.

Department of Surgical, Medical, Molecular and Critical Area Pathology, University of Pisa, Via Paradisa, 2, I-56124, Pisa, Italy.

CNR - Institute of Clinical Physiology, Via Moruzzi, 1, I-56126, Pisa, Italy.

Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy.

MeSH

Food QualityGas Chromatography-Mass SpectrometryHumansOleaOlive OilPlant OilsSunlightVolatile Organic CompoundsWater

Pub Type(s)

Journal Article

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

Language

eng

PubMed ID

25355375

Citation

Benelli, Giovanni, et al. "Changes in Olive Oil Volatile Organic Compounds Induced By Water Status and Light Environment in Canopies of Olea Europaea L. Trees." Journal of the Science of Food and Agriculture, vol. 95, no. 12, 2015, pp. 2473-81.

Benelli G, Caruso G, Giunti G, et al. Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees. J Sci Food Agric. 2015;95(12):2473-81.

Benelli, G., Caruso, G., Giunti, G., Cuzzola, A., Saba, A., Raffaelli, A., & Gucci, R. (2015). Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees. Journal of the Science of Food and Agriculture, 95(12), 2473-81. https://doi.org/10.1002/jsfa.6977

Benelli G, et al. Changes in Olive Oil Volatile Organic Compounds Induced By Water Status and Light Environment in Canopies of Olea Europaea L. Trees. J Sci Food Agric. 2015;95(12):2473-81. PubMed PMID: 25355375.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees. AU - Benelli,Giovanni, AU - Caruso,Giovanni, AU - Giunti,Giulia, AU - Cuzzola,Angela, AU - Saba,Alessandro, AU - Raffaelli,Andrea, AU - Gucci,Riccardo, Y1 - 2014/11/21/ PY - 2014/07/10/received PY - 2014/10/02/revised PY - 2014/10/26/accepted PY - 2014/10/31/entrez PY - 2014/10/31/pubmed PY - 2016/4/26/medline KW - GC-MS KW - VOCs KW - canopy position KW - olive oil quality KW - photosynthetic active radiation KW - water deficit SP - 2473 EP - 81 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 95 IS - 12 N2 - BACKGROUND: Light and water are major factors in fruit development and quality. In this study, the effect of water and light in Olea europaea trees on volatile organic compounds (VOCs) in olive oil was studied over 2 years. Mature fruits were harvested from three zones of the canopy with different light exposure (64%, 42% and 30% of incident light) of trees subjected to full, deficit or complementary irrigation. VOCs were determined by SPME GC-MS and analysed by principal component analysis followed by discriminant analysis to partition treatment effects. RESULTS: Fruit fresh weight and mesocarp oil content decreased in zones where intercepted light was less. Low light levels significantly slowed down fruit maturation, whereas conditions of water deficit accelerated the maturation process. The presence of cyclosativene and α-muurulene was associated with water deficit, nonanal, valencene with full irrigation; α-muurulene, (E)-2-hexanal were related to low light conditions, while trans-β-ocimene, α-copaene, (Z)-2-penten-1-ol, hexanal and nonanal to well exposed zones. The year strongly affected the VOC profile of olive oil. CONCLUSION: This is the first report on qualitative changes in VOCs induced by light environment and/or water status. This information is valuable to better understand the role of environmental factors on the sensory quality of virgin olive oil. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/25355375/Changes_in_olive_oil_volatile_organic_compounds_induced_by_water_status_and_light_environment_in_canopies_of_Olea_europaea_L__trees_ DB - PRIME DP - Unbound Medicine ER -