Evaluation of Virgin Olive Oil Minor Compounds in Progenies of Controlled Crosses

Rjiba, Imed; Gazzah, Noureddine; Dabbou, Samia; Hammami, Mohamed

doi:10.1111/j.1745-4514.2010.00462.x

Cited by 10 publications

(13 citation statements)

References 34 publications

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“…Previous reports on segregation of the content of phenolic compounds on olive oil had shown only small amount of individuals with higher values than the parents [25], [26]. Actually, data from this progeny showed to have on average a higher content of phenolic compounds than the mentioned works and other breeding selections [8], [27]. The main phenolic compounds found in the progeny oils belong mostly to four different groups, compounds derived from p -HPEA and 3,4-DHPEA (tyrosol and hydroxytyrosol derivatives), lignans, flavonoids, and phenolic acids.…”

Section: Resultsmentioning

confidence: 58%

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

et al. 2014

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Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (Olea europaea L.). They belong to four different groups: compounds that included tyrosol or hydroxytyrosol in their molecules, lignans, flavonoids, and phenolic acids. Data of phenolics in the oils showed that the progeny displayed a large degree of variability, widely transgressing the genitor levels. This high variability can be of interest on breeding programs. Thus, multivariate analysis allowed to identify genotypes within the progeny particularly interesting in terms of phenolic composition and deduced organoleptic and nutritional quality. The present study has demonstrated that it is possible to obtain enough degree of variability with a single cross of olive cultivars for compounds related to the nutritional and organoleptic properties of virgin olive oil.

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Section: Resultsmentioning

confidence: 58%

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

et al. 2014

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“…6, most of these genotypes are included in the Picual group of the cluster analysis. This information could be of interest for breeding programs aimed at producing new cultivars with improved oil quality [21,22]. In summary, this study shows that through a single cross of olive cultivars, it is possible to obtain a high degree of variability for the main components responsible for the aroma quality of VOO, which widely transgresses the variability in the progenitors.…”

Section: Resultsmentioning

confidence: 71%

“…New cultivars with improved sensory quality might further stimulate VOO consumption and although olive breeding programs have traditionally focused mainly on the improvement of agronomic traits [20], more recent breeding studies have addressed selection for the sensory and nutritional qualities of VOO [21,22]. Considering the significance of the aroma to VOO quality, the aim of the present work was to assess the variation in the volatile fraction of VOO and to deduce the aroma properties in a segregating population of a cross of Picual × Arbequina olive cultivars.…”

Section: Introductionmentioning

confidence: 99%

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Pérez

Rosa

Pascual

et al. 2016

Journal of Chromatography A

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Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.

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“…This high genetic diversity of the olive germplasm collection could be very useful to recuperate old cultivars which produce oils with outstanding aromas, or for the selection of parents in breeding programs, in order to find new cultivars with improved olive oil aroma. In this sense, olive breeding programs are lately addressing the selection of cultivars, based on the sensory and nutritional qualities of VOO [25,26], in addition to the traditional agronomic traits [27]. For this purpose, the aim of this work was to evaluate the volatile composition and presumed aroma properties of the oils from a representative sample of cultivars from WOGC.…”

Section: Introductionmentioning

confidence: 99%

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

et al. 2018

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Virgin olive oil is unique among plant oils for its high levels of oleic acid, and the presence of a wide range of minor components, which are responsible for both its health-promoting properties and characteristic aroma, and only produced when olives are crushed during the industrial process used for oil production. The genetic variability of the major volatile compounds comprising the oil aroma was studied in a representative sample of olive cultivars from the World Olive Germplasm Collection (IFAPA, Cordoba, Spain), by means of the headspace solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID). The analytical data demonstrated that a high variability is found for the content of volatile compounds in olive species, and that most of the volatile compounds found in the oils were synthesized by the enzymes included in the so-called lipoxygenase pathway. Multivariate analysis allowed the identification of cultivars that are particularly interesting, in terms of volatile composition and presumed organoleptic quality, which can be used both to identify old olive cultivars that give rise to oils with a high organoleptic quality, and in parent selection for olive breeding programs.

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Evaluation of Virgin Olive Oil Minor Compounds in Progenies of Controlled Crosses

Cited by 10 publications

References 34 publications

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

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