Quality of olive oils from southeastern Brazil

• Autor(a) principal: Rodrigues,Jéssica Ferreira
• Data de Publicação: 2019
• Outros Autores: Resende,Lívia Maria Braga, Silva,Luiz Fernando de Oliveira da, Pedroso,Márcio Pozzobon, Pinheiro,Ana Carla Marques, Nunes,Cleiton Antônio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Bragantia
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000400479
• topic: chemical composition; sensory profile; solid phase micro extraction; edible oils

ABSTRACT This study aimed to characterize the volatile composition and sensory characteristics of virgin olive oils (VOOs) from eight olive cultivars grown in the southeast region of Brazil. The volatiles were extracted by Solid Phase Micro Extraction (SPME) and analyzed by Gas Chromatography coupled to MassSpectrometry (GC-MS). The dominant sensory attributes were determined by Temporal Dominance of Sensations (TDS). C5 and C6 alcohols and C6 aldehydes were the most abundant volatiles in the investigated VOOs. E-2-hexenal was among the majorityof volatiles in all investigated olive oils, mainly in VOOs fromcultivars Arbequina, Arbosana and Grappolo 541, in which it had the most of their chromatographic area (about 60-80%). VOOs from cultivars Maria da Fé, Mission, Arbosana and Arbequina were characterized by the dominance of pungency sensation, as well as Frantoio regarding to bitter. Grappolo yielded an olive oil withpredominance of bitter, and a blended VOO (Grappolo 541 and Arbequina) had predominance of green leaf. VOO from Ascolano cultivar had dominance of fruity and pungency. Overall, pungent was the main dominant sensation in most of the investigated VOOs, which can be related to C5 and C6 volatiles.