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Use of odorant series for extra virgin olive oil aroma characterisation.
J Sci Food Agric. 2019 Feb; 99(3):1215-1224.JS

Abstract

BACKGROUND

Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from 25 EVOOs from four Spanish (Cornicabra, Manzanilla Castellana, Picual and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by solid phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS). OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty and mushroom.

RESULTS

No differences in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series applied herein was demonstrated to successfully characterise EVOO odour as expected from a sensory panel but using only instrumental analysis of volatile compounds, and giving additional reliable quantitative information. The results can be presented as a 'barcode', providing a visual and effective graphical representation allowing an easy and rapid description of EVOO sensory attributes using instrumental data.

CONCLUSION

The odorant series have the potential to better differentiate the aroma of food products, opening new possibilities allowing a schematic and effective visual representation to be used for EVOO quality control and consumer information, especially in new olive oil consuming countries. © 2018 Society of Chemical Industry.

Authors+Show Affiliations

Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy.Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, UK.Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy.Department of Agricultural and Environmental Science, University of Bari, Bari, Italy.Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Madrid, Spain.Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Madrid, Spain.Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30066487

Citation

Genovese, Alessandro, et al. "Use of Odorant Series for Extra Virgin Olive Oil Aroma Characterisation." Journal of the Science of Food and Agriculture, vol. 99, no. 3, 2019, pp. 1215-1224.
Genovese A, Caporaso N, Leone T, et al. Use of odorant series for extra virgin olive oil aroma characterisation. J Sci Food Agric. 2019;99(3):1215-1224.
Genovese, A., Caporaso, N., Leone, T., Paduano, A., Mena, C., Perez-Jimenez, M. A., & Sacchi, R. (2019). Use of odorant series for extra virgin olive oil aroma characterisation. Journal of the Science of Food and Agriculture, 99(3), 1215-1224. https://doi.org/10.1002/jsfa.9293
Genovese A, et al. Use of Odorant Series for Extra Virgin Olive Oil Aroma Characterisation. J Sci Food Agric. 2019;99(3):1215-1224. PubMed PMID: 30066487.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Use of odorant series for extra virgin olive oil aroma characterisation. AU - Genovese,Alessandro, AU - Caporaso,Nicola, AU - Leone,Terigi, AU - Paduano,Antonello, AU - Mena,Carmen, AU - Perez-Jimenez,Maria A, AU - Sacchi,Raffaele, Y1 - 2018/09/06/ PY - 2018/05/28/received PY - 2018/07/27/revised PY - 2018/07/28/accepted PY - 2018/8/2/pubmed PY - 2019/3/21/medline PY - 2018/8/2/entrez KW - Italian olive oil KW - SPME-GC/MS KW - Spanish olive oil KW - aroma compounds KW - odour activity value (OAV) KW - sensory analysis SP - 1215 EP - 1224 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 99 IS - 3 N2 - BACKGROUND: Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from 25 EVOOs from four Spanish (Cornicabra, Manzanilla Castellana, Picual and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by solid phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS). OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty and mushroom. RESULTS: No differences in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series applied herein was demonstrated to successfully characterise EVOO odour as expected from a sensory panel but using only instrumental analysis of volatile compounds, and giving additional reliable quantitative information. The results can be presented as a 'barcode', providing a visual and effective graphical representation allowing an easy and rapid description of EVOO sensory attributes using instrumental data. CONCLUSION: The odorant series have the potential to better differentiate the aroma of food products, opening new possibilities allowing a schematic and effective visual representation to be used for EVOO quality control and consumer information, especially in new olive oil consuming countries. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/30066487/Use_of_odorant_series_for_extra_virgin_olive_oil_aroma_characterisation_ L2 - https://doi.org/10.1002/jsfa.9293 DB - PRIME DP - Unbound Medicine ER -