NDLI: Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Romero-Segura, Carmen Sanz, Carlos Sánchez-Ortiz, Araceli Pérez, Ana G. Pascual, Mar León, Lorenzo de la Rosa, Raúl
Description	Country affiliation: Spain Author Affiliation: Pérez AG ( Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.); de la Rosa R ( IFAPA, Centro Alameda del Obispo, Menéndez Pidal s/n, 14004 Córdoba, Spain.); Pascual M ( Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.); Sánchez-Ortiz A ( Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.); Romero-Segura C ( Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.); León L ( IFAPA, Centro Alameda del Obispo, Menéndez Pidal s/n, 14004 Córdoba, Spain.); Sanz C ( Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain. Electronic address: carlos.sanz@ig.csic.es.)
Abstract	Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.
ISSN	00219673
Volume Number	1428
e-ISSN	18733778
Journal	Journal of Chromatography A
Language	English
Publisher	Elsevier
Publisher Date	2016-01-08
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Olea Physiology Olive Oil Chemistry Volatile Organic Compounds Analysis Breeding Multivariate Analysis Odors Classification Genetics Species Specificity Journal Article Research Support, Non-u.s. Gov't Discipline Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Medicine Analytical Chemistry Biochemistry

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