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Chemical and sensory characterization of Brazilian virgin olive oils.
Zago, Lilia; Squeo, Giacomo; Bertoncini, Edna Ivani; Difonzo, Graziana; Caponio, Francesco.
Afiliação
  • Zago L; Department of Experimental and Basic Nutrition, Institute of Nutrition, University of the State of Rio de Janeiro, São Francisco Xavier Street, 524, Rio de Janeiro 20550-090, Brazil. Electronic address: lilia.zago@uerj.br.
  • Squeo G; Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy.
  • Bertoncini EI; Oliva São Paulo Group, São Paulo Agency of Agribusiness and Technology - APTA, Highway SP 127, km 30, Piracicaba 13400-970, Brazil.
  • Difonzo G; Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy.
  • Caponio F; Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy. Electronic address: francesco.caponio@uniba.it.
Food Res Int ; 126: 108588, 2019 12.
Article em En | MEDLINE | ID: mdl-31732048
Brazil is an emerging virgin olive oil producer country whose oils have been scarcely studied till now and, in particular, no data are present in literature about their volatile profiles and organoleptic characteristics as well as the Pearson's correlations between chemical and sensory parameters. Hence, giving insights about these aspects was the aim of the current investigation. The volatile profiles showed the presence of the aldehydes responsible for the positive attribute of VOOs (i.e. trans-2-Hexenal and hexanal) although, in some cases, volatiles from anaerobic and aerobic fermentation were also detected. The panel test showed low values of fruity and pungent notes (mean values of 1.1 and 0.6, respectively) whereas the bitter taste was detected only in one sample, probably due to the low amount of total phenolic compounds (ranging from 40 to 280 mg kg-1). Accordingly to the volatiles analysis, slight defects of the oils were evidenced by the panelists. Tocopherols ranged from 123 to 222 mg kg-1; carotenoids from 10.69 to 26.18 mg kg-1, chlorophylls from 14.06 to 54.90 mg kg-1, antioxidant activity from 976 to 1790 µmol TE g-1, and fatty acid ethyl esters from 2.56 to 19.22 mg kg-1. Positive Pearson's correlations were highlighted between hydroxytyrosol derivatives and antioxidant activity (r = 0.9601, p < .0001), trans-2-hexenal and fruity median (r = 0.6526, p < .05), acetic acid and vinegary defect (r = 0.7854, p < .0001), and fatty acid ethyl esters and vinegary defect (r = 0.8418, p < .0001). Our findings give first insights about sensory characteristics of Brazilian virgin olive oils and their association with chemical quality parameters. Finally, based on the obtained data, an improvement of preliminary operations (harvesting, storage) of the extraction process is recommended.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Azeite de Oliva / Análise de Alimentos País/Região como assunto: America do sul / Brasil Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Azeite de Oliva / Análise de Alimentos País/Região como assunto: America do sul / Brasil Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article País de publicação: Canadá