First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach

Bajoub, Aadil; Sánchez‐Ortíz, Araceli; Ajal, El Amine; Ouazzani, N.; Fernández‐Gutiérrez, Alberto; Beltrán, Gabriel

doi:10.1016/j.foodres.2015.05.043

Cited by 30 publications

(33 citation statements)

References 34 publications

(39 reference statements)

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“…Among these compounds, aldehydes are the most abundant C6 volatile compounds, as already reported. [20,21] In our study, aldehydes presented 88-100% (Table 2) of the whole C6 fractions, depending on the olive cultivar. The differences in C6 aldehyde fractions could be due to the different enzymatic activities involved in their synthesis such as: (i) hydroperoxidelyase, which catalyzes the cleavage of fatty acid hydroperoxides to produce volatile aldehydes and (ii) acyl hydrolase which can influence the availability of free polyunsaturated fatty acids.…”

Section: Effect Of Cultivar On the Volatile Compounds In Algerian Evoomentioning

confidence: 47%

“…[19] The most prevalent C6 aldehyde present among five olive varieties was (E)-2-hexenal, with concentrations ranging from 10.74 to 26.51 mg/L (Table 2), this result is in accordance with the literature data obtained from other monovarietal olive oils. In fact, (E)-2-hexenal is the most abundant volatile compound in European, [23][24][25][26][27][28][29] Tunisian, [20,30] and Moroccan [21] olive oils. Surprisingly, EVOO obtained from the variety Ferkani did not contain (E)-2-hexenal (Table 2), whereas the latter was found at relatively low amounts in Aaleh and Abani varieties (2.26 and 0.38 mg/L, respectively).…”

Section: Effect Of Cultivar On the Volatile Compounds In Algerian Evoomentioning

confidence: 99%

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Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Cherfaoui

Cecchi

Keciri

et al. 2018

International Journal of Food Properties

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The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace solid-phase microextraction GC-MS. We determined the effect of ripening of Chemlal olive fruit on aroma compounds. Twenty volatile analytes belonging to different chemical classes were identified and quantified. Both quantitative and qualitative differences were found among cultivars, indicating a close dependence of the composition of the volatile profile on the enzymatic pool, directly related to genetic characteristics. Moreover, differences in volatiles composition were observed for Chemlal oils during maturation.

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Section: Effect Of Cultivar On the Volatile Compounds In Algerian Evoomentioning

confidence: 47%

Section: Effect Of Cultivar On the Volatile Compounds In Algerian Evoomentioning

confidence: 99%

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Cherfaoui

Cecchi

Keciri

et al. 2018

International Journal of Food Properties

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“…In fact, our results showed that the olive oil from Koroneiki variety has a low proportion of trans-2-hexenal. This could be explained by the influence of environmental factors (Temime et al, 2006;Kandylis et al, 2011;Bajoub et al, 2015), albeit they are unacknowledged by other studies (Angerosa et al, 2004;Zhu et al, 2013;Zhu et al, 2015). These sources suggest that trans-2-hexenal concentration and C6 proportions are not affected by origin and climate; these two parameters would be differentiation markers of monovarietal VOOs.…”

Section: Resultsmentioning

confidence: 86%

“…These enzymes are genetically determined and influenced in particular by the stage of maturity of olives (Campeol et al, 2001;Kandylis et al, 2011), cultivation methods (García-González et al, 2014), extraction methods and storage conditions (Vekiari et al, 2007;Servili, 2014) and geographical origin (Temime et al, 2006;Bajoub et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco

Mansouri

Moumen

Richard

et al. 2017

OCL

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-The purpose of this study is the evaluation of flavor profiles of monovarietal virgin olive oils (VOO) produced in the Oriental region of Morocco via the characterization of volatile compounds, using SPME-GC/MS technique, and the determination of total phenolic content (colorimetric method). The study concerns oils of three European olive cultivars (Arbosana, Arbequina and Koroneiki) which were recently introduced in Morocco under irrigated high-density plantation system. GC/MS aroma profiles of analyzed VOOs showed the presence of 35 volatile compounds. The major compounds in such oils are C6 compounds produced from linoleic and linolenic acids via lipoxygenase pathway such as trans-2-hexenal, cis-2-hexenal, cis-3-hexen-1-ol, trans-3-hexen-1-ol, trans-3-hexen-1-ol acetate, hexanal and 1-hexanol in different proportions depending on the cultivar (p < 0.05). In addition, statistical analyses indicate that the analyzed VOOs have different aroma profiles. Arbequina oil has a high proportion of compounds with sensory notes "green" and "sweet" giving it a fruity sensation compared to Arbosana and Koroneiki. In parallel, Arbosana and Koroneiki oils are rich in phenolic compounds and provide relatively bitter and pungent tastes to these oils.Keywords: virgin olive oil / volatile compounds / phenols / solid phase micro extraction Résumé -Profils organoleptiques d'huiles d'olive vierges monovariétales produites dans la région orientale du Maroc. Le but de cette étude vise l'évaluation des profils organoleptiques des huiles d'olive vierges monovariétales produites dans la région orientale du Maroc par la caractérisation des composés volatils et la détermination de la teneur en phénols totaux. Il s'agit d'huiles d'olive de trois cultivars d'origine européenne (Arbequina, Arbosana et Koroneiki) récemment introduites au Maroc en irriguée super-intensif. Les profils aromatiques obtenus par GC/MS des huiles analysées montrent la présence de 35 composés volatils. Les principaux composés présents dans ces huiles sont les composés C6, tels que le trans-2-hexénal, le cis-2-hexènal, le cis-3-hexén-1-ol, le trans-3-hexén-1-ol, l'acétate de trans-3-hexén-1-ol, le 1-héxanol et l'hexanal à des proportions différentes selon le cultivar (p < 0,05). En outre, les analyses statistiques indiquent que les huiles analysées ont des profils aromatiques différents. L'huile d'Arbéquina présente une forte proportion des composés offrant des notes sensorielles « vert » et « sucré » lui conférant une sensation de fruité par rapport à l'Arbosana et Koroneiki. En parallèle, les huiles Arbosana et Koroneiki sont riches en composés phénoliques et apportent des goûts relativement amer et piquant à ces huiles.

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“…[15] Having in mind the complexity of VOO matrix, the use of different metabolomic approaches giving comprehensive information about the sample under study (mainly, but not exclusively, based on MS or NMR and chemometrics) has been proposed as a way to address the problem of origin mislabeling in the olive oil sector. [21] It is worthy to mention some other interesting examples illustrating the differentiation of VOO samples according to their geographical provenance based on the determination of specific chemical classes (triacylglycerols, [22] fatty acids, [23] esterified sterols, [24] or volatile compounds [25,26] ). [17,18] Phenolic compounds profiling combined with PCA and LDA has been pointed out as a very promising approach in origin authentication studies too.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Capability of LC‐MS and GC‐MS Multi‐Class Methods to Discriminate Virgin Olive Oils from Different Geographical Indications and to Identify Potential Origin Markers

Olmo-García

Wendt

Kessler

et al. 2019

Euro J Lipid Sci & Tech

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Looking for a strategy to authenticate the declared origin of commercial extra virgin olive oils (EVOOs), 126 samples from six different Mediterranean geographical indications (GIs) are analyzed by means of two different platforms [LC‐ESI‐QTOF MS (in positive and negative polarity) and GC‐APCI‐QTOF MS (in positive mode)] combined to chemometrics. The sample treatment and chromatographic/detection conditions (in both platforms) are chosen to enable the comprehensive characterization of the complete minor fraction of the oils within a single run. Noticeable discrimination among the six evaluated GIs [Priego de Córdoba and Baena (Spain), Kalamata (Greece), Toscano (Italy), and Ouazzane and Meknès (Morocco)] is achieved building two‐class PLS‐DA models which consider the data coming from both platforms. The contribution of a few thousand molecular features to the statistical models is evaluated in depth and several compounds are pointed out as possible origin markers, describing characteristic compositional patterns for each GI in the evaluated crop year. The complementarity of the different analytical approaches is discussed and diverse strategies are used to identify the classifiers. Practical Applications: Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels are important tools to promote high quality EVOOs, assuring the connection to a particular territory and the characteristic combination of natural and human factors which make possible to obtain unique oils. In this context, it is imperative to furnish the control labs with innovative tools and methods which are able to provide extensive information about the EVOOs’ minor fraction (of unquestionable importance regarding its overall quality) in just one run and to give the chance to find and identify (and validate) origin markers. The utility of validated classifiers to authenticate the belonging (or not) of an EVOO to a particular GI is clear. The consumers’ confidence can be perceptibly undermined if the geographical name is used on products not having the expected qualities or if the production specifications are sometimes not followed by producers. The capability of LC‐MS and GC‐MS multi‐class methods to discriminate virgin olive oils from different geographical indications (crop season 2016‐2017) and to identify potential origin markers is demonstrated.

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First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach

Cited by 30 publications

References 34 publications

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco

Exploring the Capability of LC‐MS and GC‐MS Multi‐Class Methods to Discriminate Virgin Olive Oils from Different Geographical Indications and to Identify Potential Origin Markers

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