Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics

Detalhes bibliográficos
Autor(a) principal: Silva, Kevin
Data de Publicação: 2022
Outros Autores: Rodrigues, Nuno, Pereira, J.A., Ramalhosa, Elsa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/27709
Resumo: In recent years, the demand for olive oils from the Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these olive oils to evaluate them. Therefore, this work describes the sensory and volatile profiles of olive oils produced in the Douro region. These were mainly identified as ripe fruity. Among the olfactory and gustatory sensations, the attributes of dried fruits, tomato, apple, tomato leaves, banana, and lavender stood out. Regarding volatile compounds, the following were detected in all samples: (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol acetate, 1-hexanol, and 2-methyl-4-pentanal. Moreover, it was impossible to separate the olive oils by sub-regions. In conclusion, studying the volatile fraction and their relationship with sensory attributes are essential to guarantee the genuineness and identity of these olive oils with a view to their future appreciation.
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spelling Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristicsDouro RegionOlive oilsValorisationVolatilesSensory analysisIn recent years, the demand for olive oils from the Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these olive oils to evaluate them. Therefore, this work describes the sensory and volatile profiles of olive oils produced in the Douro region. These were mainly identified as ripe fruity. Among the olfactory and gustatory sensations, the attributes of dried fruits, tomato, apple, tomato leaves, banana, and lavender stood out. Regarding volatile compounds, the following were detected in all samples: (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol acetate, 1-hexanol, and 2-methyl-4-pentanal. Moreover, it was impossible to separate the olive oils by sub-regions. In conclusion, studying the volatile fraction and their relationship with sensory attributes are essential to guarantee the genuineness and identity of these olive oils with a view to their future appreciation.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal), which gave financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). The authors are also grateful to the Project OLIVECOA—Centenarian olive trees of Côa Valley region: rediscovering the past to valorize the future, ref. COA/BRB/0035/2019 and the GreenHealth Project (NORTE-01-0145-FEDER- 000042) co-financed by European Regional Development Fund (ERDF) through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). Nuno Rodrigues thanks to National funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program contract.MDPIBiblioteca Digital do IPBSilva, KevinRodrigues, NunoPereira, J.A.Ramalhosa, Elsa2023-03-14T15:40:44Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/27709engSilva, Kevin; Rodrigues, Nuno; Pereira, J.A.; Ramalhosa, Elsa (2022). Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics. Applied Sciences. eISSN 2076-3417. 12:18, p. 1-1510.3390/app12189246info: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:RCAAP2023-11-21T11:01:32Zoai:bibliotecadigital.ipb.pt:10198/27709Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:18:05.774539Repositório 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 Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics
title Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics
spellingShingle Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics
Silva, Kevin
Douro Region
Olive oils
Valorisation
Volatiles
Sensory analysis
title_short Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics
title_full Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics
title_fullStr Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics
title_full_unstemmed Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics
title_sort Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics
author Silva, Kevin
author_facet Silva, Kevin
Rodrigues, Nuno
Pereira, J.A.
Ramalhosa, Elsa
author_role author
author2 Rodrigues, Nuno
Pereira, J.A.
Ramalhosa, Elsa
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Silva, Kevin
Rodrigues, Nuno
Pereira, J.A.
Ramalhosa, Elsa
dc.subject.por.fl_str_mv Douro Region
Olive oils
Valorisation
Volatiles
Sensory analysis
topic Douro Region
Olive oils
Valorisation
Volatiles
Sensory analysis
description In recent years, the demand for olive oils from the Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these olive oils to evaluate them. Therefore, this work describes the sensory and volatile profiles of olive oils produced in the Douro region. These were mainly identified as ripe fruity. Among the olfactory and gustatory sensations, the attributes of dried fruits, tomato, apple, tomato leaves, banana, and lavender stood out. Regarding volatile compounds, the following were detected in all samples: (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol acetate, 1-hexanol, and 2-methyl-4-pentanal. Moreover, it was impossible to separate the olive oils by sub-regions. In conclusion, studying the volatile fraction and their relationship with sensory attributes are essential to guarantee the genuineness and identity of these olive oils with a view to their future appreciation.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-01-01T00:00:00Z
2023-03-14T15:40:44Z
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/10198/27709
url http://hdl.handle.net/10198/27709
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Silva, Kevin; Rodrigues, Nuno; Pereira, J.A.; Ramalhosa, Elsa (2022). Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics. Applied Sciences. eISSN 2076-3417. 12:18, p. 1-15
10.3390/app12189246
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 MDPI
publisher.none.fl_str_mv MDPI
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
institution RCAAP
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
repository.mail.fl_str_mv
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