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Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS.
J Mass Spectrom. 2018 Sep; 53(9):824-832.JM

Abstract

A quantitative method, based on SPME GC-MS, for the quantification of volatile compounds derived from lipoxygenase pathway, considered the most important for the aroma of high-quality olive oil, was developed. The method was used to study the variation within the extra virgin olive oils from 67 cultivars of the Tuscan olive germplasm conserved at "Santa Paolina" experimental farm (Follonica, Italy). A great variability was observed among the 67 cultivars both for the total amount of volatile compounds and for the different ratios between the groups of volatile compounds from common precursors. The aim was to obtain basic information on the characteristics and the quality of the oils obtainable from nonwidely cultivated olive varieties. These data can support the reintroduction in the production chain of old autochthonous varieties and for exploitation in breeding programs as a source of positive characters to transmit to the progeny.

Authors+Show Affiliations

Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy.Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy.Fondazione Edmund Mach, Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Via E. Mach, 1, 38010, S. Michele a/A, Italy.Trees and Timber Institute-National Research Council of Italy (CNR-IVALSA) Via Aurelia 49, 58022, Follonica, Italy.Trees and Timber Institute-National Research Council of Italy (CNR-IVALSA) Via Aurelia 49, 58022, Follonica, Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30062818

Citation

Aprea, Eugenio, et al. "Variability in Volatile Compounds From Lipoxygenase Pathway in Extra Virgin Olive Oils From Tuscan Olive Germoplasm By Quantitative SPME/GC-MS." Journal of Mass Spectrometry : JMS, vol. 53, no. 9, 2018, pp. 824-832.
Aprea E, Gasperi F, Betta E, et al. Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS. J Mass Spectrom. 2018;53(9):824-832.
Aprea, E., Gasperi, F., Betta, E., Sani, G., & Cantini, C. (2018). Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS. Journal of Mass Spectrometry : JMS, 53(9), 824-832. https://doi.org/10.1002/jms.4274
Aprea E, et al. Variability in Volatile Compounds From Lipoxygenase Pathway in Extra Virgin Olive Oils From Tuscan Olive Germoplasm By Quantitative SPME/GC-MS. J Mass Spectrom. 2018;53(9):824-832. PubMed PMID: 30062818.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS. AU - Aprea,Eugenio, AU - Gasperi,Flavia, AU - Betta,Emanuela, AU - Sani,Graziano, AU - Cantini,Claudio, Y1 - 2018/08/30/ PY - 2018/02/26/received PY - 2018/07/09/revised PY - 2018/07/21/accepted PY - 2018/8/1/pubmed PY - 2018/11/21/medline PY - 2018/8/1/entrez KW - aroma KW - cultivar KW - extravirgin olive oil KW - germplasm KW - lipoxygenase pathway KW - solid phase microextraction SP - 824 EP - 832 JF - Journal of mass spectrometry : JMS JO - J Mass Spectrom VL - 53 IS - 9 N2 - A quantitative method, based on SPME GC-MS, for the quantification of volatile compounds derived from lipoxygenase pathway, considered the most important for the aroma of high-quality olive oil, was developed. The method was used to study the variation within the extra virgin olive oils from 67 cultivars of the Tuscan olive germplasm conserved at "Santa Paolina" experimental farm (Follonica, Italy). A great variability was observed among the 67 cultivars both for the total amount of volatile compounds and for the different ratios between the groups of volatile compounds from common precursors. The aim was to obtain basic information on the characteristics and the quality of the oils obtainable from nonwidely cultivated olive varieties. These data can support the reintroduction in the production chain of old autochthonous varieties and for exploitation in breeding programs as a source of positive characters to transmit to the progeny. SN - 1096-9888 UR - https://www.unboundmedicine.com/medline/citation/30062818/Variability_in_volatile_compounds_from_lipoxygenase_pathway_in_extra_virgin_olive_oils_from_Tuscan_olive_germoplasm_by_quantitative_SPME/GC_MS_ DB - PRIME DP - Unbound Medicine ER -