Relationship between volatile compounds of olive oil and sensory attributes
نویسنده
چکیده
This study was carried out to study some quality indices (acid value, peroxide value and UV absorption K232nm, K270nm and ∆K) of virgin olive oil of three varieties (Coratina, Koronakii and Picual) at two stages of ripening. Also, organoleptic tests, phenolic content, αtocopherol and oxidative stability measured by Rancimat method at 100 ̊C were determined. Fatty acid composition and volatile compounds of virgin olive oil samples were analyzed by gas chromatography (GC) and gas chromatography mass spectrum (GC-MS) systems. Twentyfive compounds were isolated and characterized by GC-MS. The presences of some of these compounds in virgin olive oil were not previously reported. All results indicated that there were a wide variation in the chemical and aroma characteristics of the selected virgin olive oils.
منابع مشابه
The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils.
Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours...
متن کاملRelationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils
Virgin olive oil (VOO) is typified by characteristic, pleasant sensory notes that differentiate it from other edible oils. Sensory taste, together with nutritional aspects, is the main reason for the increase in consumption of VOO in recent years. Sensory analysis is required by European Official Regulations for olive oil in order to classify the product in commercial categories. In this study,...
متن کاملOlive Oil Composition: Volatile Compounds
In general olive oil is defined on the basis of its sensory characteristics. European Union (EU) regulations establish the organoleptic quality of virgin olive oil by means of a panel test, evaluating positive and negative descriptors (EU regulations). For the organoleptic assessment, several volatile compounds are considered as the main responsible for negative and positive attributes. Volatil...
متن کاملSensory Defects of Virgin Olive Oil from a Microbiological Perspective
Virgin olive oil is the juice from the olive drupe, a produce that usually features high 6 quality. However, virgin olive oils produced in different regions of the world suffer from 7 defects, most of them of sensory nature. The largest amount of olive oil in which some 8 organoleptic defect is present matches to the Virgin Olive Oil (VOO) class. The causes 9 leading to sensory defects in virgi...
متن کاملSensory and Chemical Analyses of Monovarietal Olive Oils from Lake Garda (Northern Italy)
The qualitative description of an olive oil should be based not only on chemical and physical analyses but also on sensory evaluation. The present study was designed to evaluate by sensory analysis the monovarietal oils from olive accessions in a germplasm collection in northern Italy’s Lake Garda area. Relationships of chemical and sensory evaluation were studied by correlation and multiple re...
متن کامل