Characterization of mono-varietal virgin olive oils obtained from Turkish National Germplasm Bank according to fatty acid composition, volatile profile, and sensory properties

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Berna Yıldırım, Onur Özdikicierler, Fahri Yemişçioğlu
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引用次数: 0

Abstract

Mono-varietal virgin olive oils were obtained from Olea europaea L. olives grown in the National Olive Germplasm Bank in the same agronomic conditions for two harvesting years. Samples were characterized according to fatty acid composition, volatile profile, and sensory attributes, and varieties were compared using Pearson correlation, principal component analysis (PCA), and cluster analysis. Odor activity values (OAVs) of the volatiles were calculated to discuss relationships between individual sensory properties and volatiles. Although most of the samples overlapped on the score plots, some samples were located away from the others. The sample groupings on the dendrogram plotted using Ward's linkage were generally suitable with PCA results. Ethanol had a negative correlation with 9 out of 14 pleasant attributes. According to OAVs, trans-2-hexenal content had the most important effect on sensory attributes and positively correlated with flower odor, whereas hexenal content contributed to sweet attributes. Similarly, the effect of 1-hexanol content strengthened the flower attribute but weakened the bitter taste. These findings were also confirmed by separating some varieties rich in those volatiles on the PCA bi-plot of sensory attributes. Samples were grouped on a dendrogram in accordance with total ester and total C3, C5, and C6 acid contents.

Practical Application: Most olive production in Turkey is based on a few varieties, whereas 95 different endemic varieties were registered by Turkish National Germplasm Bank. This study provides information on the volatile composition, sensory profile, and fatty acid composition of virgin olive oils produced from some rare varieties with high oil content. Moreover, relationships and correlations between individual volatiles and sensory attributes were evaluated, and the main differences in fatty acid composition, volatile profile, and sensory attributes of these Turkish virgin olive oils and those produced from well-known varieties from major producing countries were compared. Thus, data on the main characteristics of extra virgin olive oils produced from Turkish olives were provided to the literature, these varieties were promoted internationally, and their cultivation was encouraged.

Abstract Image

根据脂肪酸组成、挥发性特征和感官特性对从土耳其国家种质库获得的单品种初榨橄榄油进行表征
单品种初榨橄榄油取自国家橄榄种质库中在相同农艺条件下生长的橄榄果,连续收获两年。根据脂肪酸组成、挥发性特征和感官属性对样品进行了表征,并使用皮尔逊相关性、主成分分析(PCA)和聚类分析对品种进行了比较。通过计算挥发物的气味活性值(OAVs)来讨论各个感官属性与挥发物之间的关系。虽然大多数样品在得分图上重叠,但有些样品与其他样品的位置相距甚远。使用 Ward 连接法绘制的树枝图上的样品分组与 PCA 结果基本吻合。乙醇与 14 个宜人属性中的 9 个呈负相关。根据 OAVs,反式-2-己烯醛含量对感官属性的影响最大,与花香呈正相关,而己烯醛含量则对甜味属性有影响。同样,1-己醇含量的影响增强了花香属性,但削弱了苦味。通过在感官属性的 PCA 双平面图上分离一些富含这些挥发性物质的品种,也证实了这些发现。根据总酯和总 C3、C5 和 C6 酸含量,在树枝图上对样品进行分组。
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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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