Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin

Lukić, Igor; Carlin, Silvia; Horvat, Ivana; Vrhovšek, Urška

doi:10.1016/j.foodchem.2018.07.133

Cited by 85 publications

(57 citation statements)

References 34 publications

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“…Different autochthonous olive cultivars with specific traits are grown in Croatian orchards, resulting in high quality olive oil products. In contrary to the research done up to date on olive oil [ 12 , 13 ], there is a lack of comprehensive studies about the quality and potential of OL of the main Croatian olive cultivars as a source material for the production of valuable phytochemicals such as phenols. In Mediterranean countries OL byproduct can be sustainably collected within the autumn harvest or spring pruning time.…”

Section: Introductionmentioning

confidence: 99%

Temporal Variation of Phenolic and Mineral Composition in Olive Leaves Is Cultivar Dependent

Pasković

Lukić

Žurga

et al. 2020

Plants

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In order to investigate the potential of various olive cultivars and leaf sampling times for phytochemical farming practice in Croatia, phenolic and mineral composition was determined in olive leaves of four Croatian cultivars and Italian cultivar Leccino collected at three occasions, in October 2017, January 2018, and March 2018. Istarska bjelica turned out to have the largest phytochemical potential among the investigated cultivars due to steady high oleuropein concentrations found in its leaves. The concentration of main phenolic components in Istarska bjelica leaves changed only slightly during the sampling period, suggesting the possibility of its higher capability for low air temperatures stress resistance and different metabolic response compared to the other studied cultivars. Low air temperatures increased the oleuropein level and antioxidant activity in leaves of Leccino, Oblica, Levantinka, and Drobnica cultivars, which may be of crucial phytochemical farming interest. Each of the investigated olive cultivars was characterized by a specific leaf mineral nutrient composition, which could have had a specific role in their interplay with phenols.

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Section: Introductionmentioning

confidence: 99%

Temporal Variation of Phenolic and Mineral Composition in Olive Leaves Is Cultivar Dependent

Pasković

Lukić

Žurga

et al. 2020

Plants

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“…As far as squalene and tocopherols are concerned, their variability can be explained by the genetic factor, and in the case of tocol content, by the geographical origin [ 7 , 10 , 23 , 24 ]. Moreover, volatile compound analysis [ 14 , 25 , 26 ] has provided a satisfactory classification of EVOOs according to geographical origin and cultivar. Currently, the research efforts have focused on the use of metabolomic approaches combined with multivariate statistical analysis [ 27 , 28 , 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

et al. 2020

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Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018–2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.

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“…In addition, there were other five volatiles including nonanal, (E)-2-nonenal, ethyl isobutyrate, ethyl decanoate and HDMF, which were discriminated as key compounds not by Fisher ratio but by GC-MS-O. The 69 key flavor compounds found in CHCP belong to eight chemical classes, namely alcohols (12), aldehydes (9), ketones (4), organic acids (5), esters (16), phenols (4), sulfur-containing compounds (6), and heterocyclics (13).…”

Section: Discrimination Of the Key Volatile Compounds Of Chcpmentioning

confidence: 99%

“…However, it may work with unsatisfactory identification or quantification due to the complicated matrix. [8][9][10][11] As an advanced technology, GC×GC-TOF/MS showed better chromatographic performance, [12] but it is deficient in characterizing aroma profiles and defining the key compounds. [9] The combination of the two methods, GC×GC-TOF/MS and GC-MS -O, can reach a more accurate recognition on the volatile compounds, and they have been applied in volatiles' determination of many food products, such as Chinese dry-cured ham, [13] wine, [14] and olive oil.…”

Section: Introductionmentioning

confidence: 99%

“…[9] The combination of the two methods, GC×GC-TOF/MS and GC-MS -O, can reach a more accurate recognition on the volatile compounds, and they have been applied in volatiles' determination of many food products, such as Chinese dry-cured ham, [13] wine, [14] and olive oil. [12] In this study, therefore, the combined method was adopted to investigate the evolution of CHCP volatiles, and results may benefit the quality improvement of product.…”

Section: Introductionmentioning

confidence: 99%

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Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry

Tan

et al. 2020

International Journal of Food Properties

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The evolution of volatile compounds during the ripening of Chinese horse bean-chili-paste (CHCP) was investigated in this study. GC×GC-TOF/MS allowed an identification of 748 volatiles in three CHCP samples, respectively, ripened for 3 months (M3), 12 months (M12) and 24 months (M24), and it showed that a longer ripening resulted in a richer diversity of the volatiles. In addition, M3 contained more aldehydes and organic acids in content and M12 had more alcohols, ketones, and esters, while M24 was abundant in heterocyclics. A total of 69 among the 748 volatiles were discriminated as the key flavor compounds of CHCP by method of Fisher ratio together with odor activity value and flavor dilution, including 12 alcohols, 9 aldehydes, 4 ketones, 5 organic acids, 16 esters, 4 phenols, 6 sulfur-containing compounds, and 13 heterocyclics. Further, principal component analysis suggested that some key aldehydes contributed the flavor of M3, while some key alcohols, esters and heterocyclics existed in M12, and some key phenols and heterocyclics were in M24. Varying of the key flavor volatiles during CHCP ripening gave it different fragrance configurations. Results presented details for the volatile profiles of CHCP during the natural ripening period, beneficial to shorten fermentation time by functional microorganisms, and could enrich the desire flavors.

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Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin

Cited by 85 publications

References 34 publications

Temporal Variation of Phenolic and Mineral Composition in Olive Leaves Is Cultivar Dependent

Temporal Variation of Phenolic and Mineral Composition in Olive Leaves Is Cultivar Dependent

Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry

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