Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

被引：95

作者：

Baccouri, Olfa ^{[2
]}

Bendini, Alessandra ^{[1
]}

Cerretani, Lorenzo ^{[1
]}

Guerfel, Mokhtar ^{[2
]}

Baccouri, Bechir ^{[2
]}

Lercker, Giovanni ^{[1
]}

Zarrouk, Mokhtar ^{[2
]}

Ben Miled, Douja Daoud ^{[2
]}

机构：

[1] Univ Bologna, Dipartimento Sci Alimenti, I-47023 Cesena, FC, Italy

[2] Ctr Biotechnol Borj Cedria, Lab Caracterisat & Qual, Hammam Lif 9012050, Tunisia

来源：

FOOD CHEMISTRY | 2008年 / 111卷 / 02期

关键词：

virgin olive oil; volatile compounds; ripening; irrigation; headspace-solid-phase microextraction (HS-SPME);

D O I：

10.1016/j.foodchem.2008.03.066

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of ripening degree of olives on volatile profile of monovarietal virgin olive oils (VOO) from Tunisian and Sicilian cultivars were investigated. Fruits obtained from Tunisia (Chetoui and Chemlali) and Italy (Nocellara del Belice, Biancolilla and Cerasuola) were picked at three different stages of ripeness and then immediately processed. Moreover, the changes in volatile composition were evaluated in Chetoui variety as a function of the irrigation regime versus the rain-fed control. Using headspace-solid-phase microextraction (HS-SPME) technique coupled to GC-MS and GC-FID, the volatile compounds of the monovarietal virgin olive oils were identified and quantitatively analyzed. The proportions of different classes of volatiles of oils showed significant differences throughout the maturity process. The results suggest that adding to the genetic factor; agronomic conditions affect the volatile formation and therefore the organoleptic properties of VOO. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：322 / 328

页数：7

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