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Characterization of aroma compounds in portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC x GC-ToFMS

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dc.contributor.authorPeres, F.
dc.contributor.authorJelén, H.H.
dc.contributor.authorMajcher, M.M.
dc.contributor.authorArraias, M.
dc.contributor.authorLouro Martins, Luisa
dc.contributor.authorFerreira-Dias, Suzana
dc.date.accessioned2018-07-17T13:14:53Z
dc.date.available2018-07-17T13:14:53Z
dc.date.issued2013
dc.description.abstractAroma compounds of virgin olive oils extracted from two olive cultivars – Galega Vulgar and Cobrançosa – grown in Beira Baixa region in central Portugal were investigated. Gas chromatography–olfactometry (GC–O) was carried out to select the important odorants for subsequent comprehensive gas chromatography/time of flightmass spectrometry (GC × GC–ToFMS) analysis. By GC–O fifteen odorants were identified. For the quantification of volatile compounds, headspace solid phasemicroextraction (SPME) technique was optimized. Under optimized conditions, 22 volatile compounds were quantified in all samples. Trans-2-hexenal was the most abundant compound. A discriminant analysis (DA) was used to discriminate among olive oil samples obtained from olives of the two cultivars with different harvest time/ripening stages. Concerning the harvesting time and cultivar, nine volatiles showed to have discriminant power among samples, namely heptanal, trans-2-hexenal, 1-octen-1-ol, nonanal, 2,3-butanedione, ethyl-2-methylbutyrate, hexanal, cis-3-hexenylacetate and 3-methylbuthylacetatept_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Research International 54 (2013) 1979–1986pt_PT
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodres.2013.06.015pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/15820
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionwww.elsevier.com/locate/foodrespt_PT
dc.subjectharvest datept_PT
dc.subjectolive cultivarpt_PT
dc.subjectolive oilpt_PT
dc.subjectvolatile compoundspt_PT
dc.titleCharacterization of aroma compounds in portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC x GC-ToFMSpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Research Internationalpt_PT
person.familyNameMartins
person.familyNameFerreira-Dias
person.givenNameMaria Luisa Louro
person.givenNameSuzana
person.identifier_gXiah4AAAAJ&hl
person.identifier.ciencia-id7F10-BFC2-B476
person.identifier.ciencia-idAA14-7B2F-5098
person.identifier.orcid0000-0002-9486-6053
person.identifier.orcid0000-0003-3655-8201
person.identifier.ridE-1128-2013
person.identifier.scopus-author-id12040426900
person.identifier.scopus-author-id6603615381
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2b0bc5af-500a-47f6-83d2-97f228905613
relation.isAuthorOfPublication845ce8e0-45cd-4998-9cfe-ca0e80341398
relation.isAuthorOfPublication.latestForDiscovery2b0bc5af-500a-47f6-83d2-97f228905613

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