NDLI: Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

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Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Content Provider	Directory of Open Access Journals (DOAJ)
Author	Maya Cherfaoui Teresa Cecchi Sonia Keciri Lilya Boudriche
Abstract	The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace solid-phase microextraction GC-MS. We determined the effect of ripening of Chemlal olive fruit on aroma compounds. Twenty volatile analytes belonging to different chemical classes were identified and quantified. Both quantitative and qualitative differences were found among cultivars, indicating a close dependence of the composition of the volatile profile on the enzymatic pool, directly related to genetic characteristics. Moreover, differences in volatiles composition were observed for Chemlal oils during maturation. Abbreviations: AAT, alcohol acetyl transferase; E, east; EVOO, extra-virgin olive oil; GC, gas chromatography; HS, headspace; LOX, lipoxygenase; MI, maturity index; MS, mass spectrometry; N, north; PCA, principal component analysis; SD, standard deviation; SPME, solid-phase microextraction technique; VOO, virgin olive oil.
Related Links	http://dx.doi.org/10.1080/10942912.2018.1437627
ISSN	10942912
e-ISSN	15322386
DOI	10.1080/10942912.2018.1437627
Journal	International Journal of Food Properties
Issue Number	1
Volume Number	21
Language	English
Publisher	Taylor & Francis Group
Publisher Date	2018-01-01
Publisher Place	United Kingdom
Access Restriction	Open
Subject Keyword	Nutrition. Foods and food supply Food processing and manufacture Monovarietal Extra-virgin Olive Oil Volatile Compounds Hs-spme Cultivar Ripening
Content Type	Text
Resource Type	Article
Subject	Food Science

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