Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS

Abstract

A quantitative method, based on SPME GC-MS, for the quantification of volatile compounds derived from lipoxygenase pathway, considered the most important for the aroma of high-quality olive oil, was developed. The method was used to study the variation within the extra virgin olive oils from 67 cultivars of the Tuscan olive germplasm conserved at "Santa Paolina" experimental farm (Follonica, Italy). A great variability was observed among the 67 cultivars both for the total amount of volatile compounds and for the different ratios between the groups of volatile compounds from common precursors. The aim was to obtain basic information on the characteristics and the quality of the oils obtainable from nonwidely cultivated olive varieties. These data can support the reintroduction in the production chain of old autochthonous varieties and for exploitation in breeding programs as a source of positive characters to transmit to the progeny.

Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

“…In all cases, the interaction (G × P) reported less influence on total variance with respect to the Y and G factors separately considered. An evident influence of the cultivar on olive oil composition was also reported in many studies [20][21][22]. Indeed, the quality of olive oil can be influenced by several factors, such as soil and climatic conditions and agronomic management of a specific geographical area, as reported by Inglese et al [4].…”

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

“…The data obtained from Test 2 and Test 3 showed a differentiated impact on VOO quality parameters due to the different cultivars, probably as a consequence of the different activities of endogenous enzymes that regulate volatile and phenolic compounds. In fact, the LOX pathway is characterized by different levels of enzymatic activity, which are influenced by the genetic origin of the fruits, and this explains the variable development of the volatile aldehydes, alcohols and ester compounds that determine the large aromatic variability of VOO, as explained by other authors [ 25 , 27 ].…”

“…During the technological tests on the optimization of the oil mechanical extraction process, the use of low temperature showed a constant impact on the VOO phenolic content, whereas the evolution of volatile compounds seemed to be more complex with different responses in function for the different olives processed. As reported by other studies on VOO technology, the quantitative and qualitative volatile fraction is first influenced by the genetic origin of the fruits, which are characterized by different behaviors when different technological parameters are modified [ 4 , 8 , 20 , 24 , 25 , 26 , 27 , 33 , 34 , 35 , 36 , 37 , 38 ].…”

“…The rapid reduction in the temperature of crushed olive paste (T1-VOO) also confirmed a significant influence of the cultivar on volatile compounds. The effects were strictly related to the different levels of the activity of the lipoxygenase (LOX) pathway enzymes that regulate the development of the VOO volatile fraction [ 11 , 25 ].…”

Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage

“…Based on literature and previous experience (Aprea, Gasperi, Betta, Sani, & Cantini, 2018) a three-phasic (DVB-Carboxen-PDMS) SPME fibre was selected to grant the widest coverage of analytes. A 2 3 full factorial design with one centred point was applied to investigate the effect of sample size (5e10 mL), extraction time (30e90 min) and addition of salts (0%e30%, w/w, NaCl) on the amount of VOCs extracted by the SPME fibre.…”