Journal
FOOD RESEARCH INTERNATIONAL
Volume 105, Issue -, Pages 65-75Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2017.11.005
Keywords
Quality marker; Polyphenols; Volatile substances; Sensory analysis; Authentication; Multicomponent analysis
Categories
Funding
- University of Camerino (Fondo di Ateneo per la Ricerca)
Ask authors/readers for more resources
The aim of the study was to identify new potential chemical markers of extra virgin olive oil (EVOO) quality by using a multicomponent analysis approach. Sixty-six EVOOs were purchased from the Italian market and classified according to their price as low price EVOOs (LEVOOs) and high price EVOOs (HEVOOs) costing 3.60-5.90 euro/L and 7.49-29.80 euro/L respectively. Sensory and chemical parameters strictly related to olive oil quality have been investigated, like volatile substances, polar phenolic substances, antioxidant activity, fatty acid composition, and a-tocopherol. Significant differences in terms of chemical composition and sensory features have been highlighted between the two EVOOs classes investigated, proving a generally lower level of quality of LEVOOs, clearly showed also by means of principal component analysis. Among the most interesting outcomes, R ratio (free tyrosol and hydroxytyrosol over total free and bound forms), measuring the extent of secoiridoids hydrolysis, resulted to be significantly higher in LEVOOs than in HEVOOs. Other key differences were found in the volatile substances composition, in the stearic acid percentage and in p-coumaric acid content.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available