Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS

Detalhes bibliográficos
Autor(a) principal: Peres, F.
Data de Publicação: 2013
Outros Autores: Jelen, H.H., Majcher, M.M., Arraias, M., Louro Martins, Luisa, Ferreira-Dias, Suzana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/11484
Resumo: Aroma compounds of virgin olive oils extracted from two olive cultivars – Galega Vulgar and Cobrançosa – grown in Beira Baixa region in central Portugalwere investigated. Gas chromatography–olfactometry (GC–O) was carried out to select the important odorants for subsequent comprehensive gas chromatography/time of flightmass spectrometry (GC × GC–ToFMS) analysis. By GC–O fifteen odorants were identified. For the quantification of volatile compounds, headspace solid phasemicroextraction (SPME) techniquewas optimized. Under optimized conditions, 22 volatile compounds were quantified in all samples. Trans-2-hexenal was the most abundant compound. A discriminant analysis (DA) was used to discriminate among olive oil samples obtained from olives of the two cultivars with different harvest time/ripening stages. Concerning the harvesting time and cultivar, nine volatiles showed to have discriminant power among samples, namely heptanal, trans-2-hexenal, 1-octen-1-ol, nonanal, 2,3-butanedione, ethyl-2-methylbutyrate, hexanal, cis-3-hexenylacetate and 3-methylbuthylacetate
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spelling Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMSharvest dateolive cultivarolive oilvolatile compoundsAroma compounds of virgin olive oils extracted from two olive cultivars – Galega Vulgar and Cobrançosa – grown in Beira Baixa region in central Portugalwere investigated. Gas chromatography–olfactometry (GC–O) was carried out to select the important odorants for subsequent comprehensive gas chromatography/time of flightmass spectrometry (GC × GC–ToFMS) analysis. By GC–O fifteen odorants were identified. For the quantification of volatile compounds, headspace solid phasemicroextraction (SPME) techniquewas optimized. Under optimized conditions, 22 volatile compounds were quantified in all samples. Trans-2-hexenal was the most abundant compound. A discriminant analysis (DA) was used to discriminate among olive oil samples obtained from olives of the two cultivars with different harvest time/ripening stages. Concerning the harvesting time and cultivar, nine volatiles showed to have discriminant power among samples, namely heptanal, trans-2-hexenal, 1-octen-1-ol, nonanal, 2,3-butanedione, ethyl-2-methylbutyrate, hexanal, cis-3-hexenylacetate and 3-methylbuthylacetateElsevierRepositório da Universidade de LisboaPeres, F.Jelen, H.H.Majcher, M.M.Arraias, M.Louro Martins, LuisaFerreira-Dias, Suzana2016-05-03T14:16:48Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/11484eng"Food Research International". ISSN 0963-9969. 54 (2013) p.1979-1986info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:41:45Zoai:www.repository.utl.pt:10400.5/11484Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:57:47.190212Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
title Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
spellingShingle Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
Peres, F.
harvest date
olive cultivar
olive oil
volatile compounds
title_short Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
title_full Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
title_fullStr Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
title_full_unstemmed Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
title_sort Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
author Peres, F.
author_facet Peres, F.
Jelen, H.H.
Majcher, M.M.
Arraias, M.
Louro Martins, Luisa
Ferreira-Dias, Suzana
author_role author
author2 Jelen, H.H.
Majcher, M.M.
Arraias, M.
Louro Martins, Luisa
Ferreira-Dias, Suzana
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Peres, F.
Jelen, H.H.
Majcher, M.M.
Arraias, M.
Louro Martins, Luisa
Ferreira-Dias, Suzana
dc.subject.por.fl_str_mv harvest date
olive cultivar
olive oil
volatile compounds
topic harvest date
olive cultivar
olive oil
volatile compounds
description Aroma compounds of virgin olive oils extracted from two olive cultivars – Galega Vulgar and Cobrançosa – grown in Beira Baixa region in central Portugalwere investigated. Gas chromatography–olfactometry (GC–O) was carried out to select the important odorants for subsequent comprehensive gas chromatography/time of flightmass spectrometry (GC × GC–ToFMS) analysis. By GC–O fifteen odorants were identified. For the quantification of volatile compounds, headspace solid phasemicroextraction (SPME) techniquewas optimized. Under optimized conditions, 22 volatile compounds were quantified in all samples. Trans-2-hexenal was the most abundant compound. A discriminant analysis (DA) was used to discriminate among olive oil samples obtained from olives of the two cultivars with different harvest time/ripening stages. Concerning the harvesting time and cultivar, nine volatiles showed to have discriminant power among samples, namely heptanal, trans-2-hexenal, 1-octen-1-ol, nonanal, 2,3-butanedione, ethyl-2-methylbutyrate, hexanal, cis-3-hexenylacetate and 3-methylbuthylacetate
publishDate 2013
dc.date.none.fl_str_mv 2013
2013-01-01T00:00:00Z
2016-05-03T14:16:48Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/11484
url http://hdl.handle.net/10400.5/11484
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food Research International". ISSN 0963-9969. 54 (2013) p.1979-1986
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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