Publicação
Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
| dc.contributor.author | Peres, F. | |
| dc.contributor.author | Jelen, H.H. | |
| dc.contributor.author | Majcher, M.M. | |
| dc.contributor.author | Arraias, M. | |
| dc.contributor.author | Louro Martins, Luisa | |
| dc.contributor.author | Ferreira-Dias, Suzana | |
| dc.date.accessioned | 2016-05-03T14:16:48Z | |
| dc.date.available | 2016-05-03T14:16:48Z | |
| dc.date.issued | 2013 | |
| dc.description.abstract | Aroma compounds of virgin olive oils extracted from two olive cultivars – Galega Vulgar and Cobrançosa – grown in Beira Baixa region in central Portugalwere 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) techniquewas 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-methylbuthylacetate | pt_PT |
| dc.identifier.citation | "Food Research International". ISSN 0963-9969. 54 (2013) p.1979-1986 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.5/11484 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Elsevier | pt_PT |
| dc.relation.publisherversion | www.elsevier.com/locate/foodres | pt_PT |
| dc.subject | harvest date | pt_PT |
| dc.subject | olive cultivar | pt_PT |
| dc.subject | olive oil | pt_PT |
| dc.subject | volatile compounds | pt_PT |
| dc.title | Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.title | Food Research International | pt_PT |
| person.familyName | Martins | |
| person.familyName | Ferreira-Dias | |
| person.givenName | Maria Luisa Louro | |
| person.givenName | Suzana | |
| person.identifier | _gXiah4AAAAJ&hl | |
| person.identifier.ciencia-id | 7F10-BFC2-B476 | |
| person.identifier.ciencia-id | AA14-7B2F-5098 | |
| person.identifier.orcid | 0000-0002-9486-6053 | |
| person.identifier.orcid | 0000-0003-3655-8201 | |
| person.identifier.rid | E-1128-2013 | |
| person.identifier.scopus-author-id | 12040426900 | |
| person.identifier.scopus-author-id | 6603615381 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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