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Use of odorant series for extra virgin olive oil aroma characterisation
Author(s) -
Genovese Alessandro,
Caporaso Nicola,
Leone Terigi,
Paduano Antonello,
Mena Carmen,
PerezJimenez Maria A,
Sacchi Raffaele
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9293
Subject(s) - aroma , chemistry , food science , olive oil , odor , sensory analysis , solid phase microextraction , gas chromatography–mass spectrometry , chromatography , mass spectrometry , organic chemistry
BACKGROUND Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from 25 EVOOs from four Spanish (Cornicabra, Manzanilla Castellana, Picual and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty‐seven volatile compounds were analysed by solid phase microextraction gas chromatography/mass spectrometry (SPME‐GC/MS). OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody‐spicy, fatty and mushroom. RESULTS No differences in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series applied herein was demonstrated to successfully characterise EVOO odour as expected from a sensory panel but using only instrumental analysis of volatile compounds, and giving additional reliable quantitative information. The results can be presented as a ‘barcode’, providing a visual and effective graphical representation allowing an easy and rapid description of EVOO sensory attributes using instrumental data. CONCLUSION The odorant series have the potential to better differentiate the aroma of food products, opening new possibilities allowing a schematic and effective visual representation to be used for EVOO quality control and consumer information, especially in new olive oil consuming countries. © 2018 Society of Chemical Industry