Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars—Oblica, Lastovka, Levantinka, and Krvavica—were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.

Download Full-text

Preliminary Study and Observation of “Kalamata PDO” Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece)

Foods ◽

10.3390/foods8120610 ◽

2019 ◽

Vol 8 (12) ◽

pp. 610 ◽

Cited By ~ 2

Author(s):

Vasiliki Skiada ◽

Panagiotis Tsarouhas ◽

Theodoros Varzakas

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Olive Oil ◽

Acid Composition ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Olive Oils ◽

Protected Designation Of Origin ◽

Wax Content ◽

Olive Oil Analysis

While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as “Kalamata Protected Designation of Origin (PDO)”-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.

Download Full-text

Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

Foods ◽

10.3390/foods10020305 ◽

2021 ◽

Vol 10 (2) ◽

pp. 305

Author(s):

Amalia Piscopo ◽

Rocco Mafrica ◽

Alessandra De Bruno ◽

Rosa Romeo ◽

Simone Santacaterina ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Free Acidity ◽

Total Polyphenols ◽

Olive Oils ◽

Environmental Variations

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.

Download Full-text

Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?

Antioxidants ◽

10.3390/antiox10050689 ◽

2021 ◽

Vol 10 (5) ◽

pp. 689

Author(s):

Maja Jukić Špika ◽

Slavko Perica ◽

Mirella Žanetić ◽

Dubravka Škevin

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Comprehensive Evaluation ◽

Virgin Olive Oil ◽

Sensory Profile ◽

Lower Altitude ◽

Factors Affecting ◽

Growing Conditions

The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar.

Download Full-text

Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Plants ◽

10.3390/plants10061073 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1073

Author(s):

Ardiansyah ◽

Annisa Nada ◽

Nuraini Tiara Indah Rahmawati ◽

Annisa Oktriani ◽

Wahyudi David ◽

...

Keyword(s):

Antioxidant Activity ◽

Volatile Compounds ◽

Rice Bran ◽

Solid Phase ◽

Milling Process ◽

Sensory Profile ◽

Gas Chromatography Mass Spectrometry ◽

Total Phenolic ◽

Rice Milling ◽

Sensory Profiles

Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.

Download Full-text

Analysis of fatty acid composition of Ulva pertusa Kjellm by gas chromatography/mass spectrometry

Chinese Journal of Chromatography ◽

10.3724/sp.j.1123.2010.00668 ◽

2010 ◽

Vol 28 (7) ◽

pp. 668-672 ◽

Cited By ~ 1

Author(s):

Qiaoming LOU ◽

Jie XU ◽

Yuming WANG ◽

Changhu XUE ◽

Zhaomin SUN

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Ulva Pertusa ◽

Gas Chromatography Mass Spectrometry ◽

Chromatography Mass Spectrometry

Download Full-text

Alterations in fatty acid composition and volatile compounds in muscle of large yellow croaker Larimichthys crocea fed different dietary lipid sources

Aquaculture Reports ◽

10.1016/j.aqrep.2021.100688 ◽

2021 ◽

Vol 20 ◽

pp. 100688

Author(s):

Hua Mu ◽

Jun Li ◽

Xiaoyi Pan ◽

Jiahuan Liu ◽

Jia Chen ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Volatile Compounds ◽

Acid Composition ◽

Dietary Lipid ◽

Large Yellow Croaker ◽

Larimichthys Crocea

Download Full-text

Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants ◽

10.3390/antiox10050795 ◽

2021 ◽

Vol 10 (5) ◽

pp. 795

Author(s):

Mohamed D. Bouzaida ◽

Virginia C. Resconi ◽

David Gimeno ◽

Jakeline V. Romero ◽

Juan B. Calanche ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Phenolic Compounds ◽

Shelf Life ◽

Acid Composition ◽

Saturated Fatty Acids ◽

Antioxidant Properties ◽

Reducing Power ◽

Grape Pomace ◽

Total Phenolic

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

Download Full-text