Volatiles from leaves, fruits, and virgin oil from Olea europaea cv. Olivastra Seggianese from Italy

被引：88

作者：

Flamini, G ^{[1
]}

Cioni, PL ^{[1
]}

Morelli, I ^{[1
]}

机构：

[1] Dipartimento chim Bioorgan & Biofarm, I-56126 Pisa, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 05期

关键词：

Olea europaea; Olivastra Seggianese; volatiles; aldehydes; terpenes; leaves; fruits; virgin olive oil; hydrodistillation; SPME;

D O I：

10.1021/jf020854y

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The volatiles produced by leaves and fruits of Olea europaea cv. Olivastra Seggianese have been analyzed in two different phenological stages. Furthermore, the volatiles of the virgin olive oil obtained from ripe fruits has been characterized. The volatiles were sampled by means of two different techniques: hydrodistillation and SPME. Differences were observed between the two different collection times, the different organs, and sampling techniques. The major constituents were often aldehydes, particularly (E)-2-hexenal (9.8-48.0%); however, also many terpenoids have been identified, mainly (EE)-alpha-farnesene (0.2-27.0%), linalool (0-3.6%), beta-caryophyllene (0-8.1%), and valencene (0-2.5%). This is the first investigation on this cultivar.

引用

页码：1382 / 1386

页数：5

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