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Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
J Food Sci. 2020 Nov; 85(11):3764-3775.JF

Abstract

Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS-SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. PRACTICAL APPLICATION: As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics.

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Publisher Full Text (DOI)

Authors+Show Affiliations

da Costa JRO
the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil.
Dal Bosco SM
the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil.
Ramos RCS
the Institute of Technology in Food for Health, University of Vale do Rio dos Sinos (UNISINOS), Unisinos Avenue, 950, São Leopoldo, RS, 93022-750, Brazil.
Machado ICK
the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil.
Garavaglia J
the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil.
Villasclaras SS
the Center for Advanced Studies in Olive Grove and Olive Oils, Department of Chemical, Environmental and Materials Engineering, University of Jaen (UJA), Campus Las Lagunillas, Jaen, 23071, Spain.

MeSH

BrazilFruitGas Chromatography-Mass SpectrometryHumansOdorantsOleaOlive OilSolid Phase MicroextractionTasteVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32990366

Citation

da Costa, Jadson Romualdo Oliveira, et al. "Determination of Volatile Compounds Responsible for Sensory Characteristics From Brazilian Extra Virgin Olive Oil Using HS-SPME/GC-MS Direct Method." Journal of Food Science, vol. 85, no. 11, 2020, pp. 3764-3775.
da Costa JRO, Dal Bosco SM, Ramos RCS, et al. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method. J Food Sci. 2020;85(11):3764-3775.
da Costa, J. R. O., Dal Bosco, S. M., Ramos, R. C. S., Machado, I. C. K., Garavaglia, J., & Villasclaras, S. S. (2020). Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method. Journal of Food Science, 85(11), 3764-3775. https://doi.org/10.1111/1750-3841.15467
da Costa JRO, et al. Determination of Volatile Compounds Responsible for Sensory Characteristics From Brazilian Extra Virgin Olive Oil Using HS-SPME/GC-MS Direct Method. J Food Sci. 2020;85(11):3764-3775. PubMed PMID: 32990366.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method. AU - da Costa,Jadson Romualdo Oliveira, AU - Dal Bosco,Simone Morelo, AU - Ramos,Renata Cristina de Souza, AU - Machado,Isabel Cristina Kasper, AU - Garavaglia,Juliano, AU - Villasclaras,Sebastián Sánchez, Y1 - 2020/09/29/ PY - 2020/04/28/received PY - 2020/08/10/revised PY - 2020/09/02/accepted PY - 2020/9/30/pubmed PY - 2021/1/20/medline PY - 2020/9/29/entrez KW - Brazilian extra virgin oils KW - olive oils KW - sensory profile KW - volatile compounds SP - 3764 EP - 3775 JF - Journal of food science JO - J Food Sci VL - 85 IS - 11 N2 - Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS-SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. PRACTICAL APPLICATION: As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/32990366/Determination_of_volatile_compounds_responsible_for_sensory_characteristics_from_Brazilian_extra_virgin_olive_oil_using_HS_SPME/GC_MS_direct_method_ DB - PRIME DP - Unbound Medicine ER -