Use of odorant series for extra virgin olive oil aroma characterisation
Use of odorant series for extra virgin olive oil aroma characterisation
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DOI：
10.1002/jsfa.9293
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发表时间：
2019-02-01
影响因子：
4.1
通讯作者：
Sacchi, Raffaele
中科院分区：
文献类型：
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作者：
Genovese, Alessandro;Caporaso, Nicola;Sacchi, Raffaele
背景特级初榨橄榄油(EVOO)挥发性成分主要用作表征和认证的手段，特别是用于受保护的原产地面值(PDO)产品。研究了4个西班牙品种(CorNicabra、Manzanilla Castellana、Picual和Manzanilla Cacerena)和4个意大利品种(Ortice、Ravess、Nocellara del Belice和Itra)的25个挥发性挥发性化合物的气味活性值(OAV)。采用固相微萃取气相色谱/质谱仪(SPME-GC/MS)对47种挥发性化合物进行了分析。将具有相似描述符的挥发性化合物的OAVs归类，以建立8个气味系列：水果味、草味、苹果味、番茄味、花香味、木香辛辣味、脂肪味和蘑菇味。结果通过官方VOO感官分析，不同的EVOO在感官描述符上没有差异。这里应用的气味系列方法被证明成功地表征了EVOO气味，正如感官面板所预期的那样，但只使用了挥发性化合物的仪器分析，并提供了额外的可靠的定量信息。结果可以以条形码的形式呈现，提供直观和有效的图形表示，允许使用仪器数据轻松、快速地描述EVOO感官属性。结论香料系列具有更好地区分食品香气的潜力，为EVOO质量控制和消费者信息提供了新的可能性，特别是在新的橄榄油消费国。(三)2018年化学工业学会
BACKGROUND Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from 25 EVOOs from four Spanish (Cornicabra, Manzanilla Castellana, Picual and Manzanilla Cacerena) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by solid phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS). OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty and mushroom. RESULTS No differences in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series applied herein was demonstrated to successfully characterise EVOO odour as expected from a sensory panel but using only instrumental analysis of volatile compounds, and giving additional reliable quantitative information. The results can be presented as a 'barcode', providing a visual and effective graphical representation allowing an easy and rapid description of EVOO sensory attributes using instrumental data. CONCLUSION The odorant series have the potential to better differentiate the aroma of food products, opening new possibilities allowing a schematic and effective visual representation to be used for EVOO quality control and consumer information, especially in new olive oil consuming countries. (c) 2018 Society of Chemical Industry