Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 147, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2021.111485
Keywords
Lipoxygenase pathway; Volatile compounds; Virgin olive oil; Fatty acids; Multiobjective optimization
Categories
Funding
- Interreg-Med Program through the Aristoil project [MED-1033]
- European Regional Development Fund/European Social Fund (Investing in your future)
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Volatile compounds play a crucial role in the aroma of extra virgin olive oil, and the analysis of different cultivars can help distinguish between two main clusters based on their volatile profile.
Volatile compounds are responsible for the valued aroma of extra virgin olive oil (EVOO). Among them, it is worth emphasizing the relevance of C6 and C5 volatiles formed in the lipoxygenase pathway. These compounds are direct indicators of positive attributes such as fruity, sweet, green or ripeness. Here, we have analyzed the volatile profile of 193 EVOOs obtained in two consecutive seasons to evaluate the cultivar influence and the interannual variability. We were particularly targeted at C6 and C5 volatiles to discriminate between two clusters of cultivars (Cluster 1: 'Arbequina', 'Coratina' and 'Frantoio'; Cluster 2: 'Cornicabra', 'Hojiblanca', 'Picual' and 'Picuda'). Thus, trans-2-hex-enal and trans-2-hexen-1-ol were specially enriched in EVOOs from Cluster 1, while C5 volatiles, 1-penten-3-ol and 1-penten-3-one, and cis-3-hexen-1-ol were more concentrated in Cluster 2 EVOOs. The cultivar influence on one of the main pathways contributing to the EVOO aroma is proved.
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