Quality of olive oils from southeastern Brazil

Jéssica Ferreira Rodrigues,Márcio Pozzobon Pedroso,Ana Carla Marques Pinheiro,Cleiton Antônio Nunes,Lívia Maria Braga Resende,Luiz Fernando De Oliveira Da Silva

doi:10.1590/1678-4499.20180294

Abstract

ABSTRACT This study aimed to characterize the volatile composition and sensory characteristics of virgin olive oils (VOOs) from eight olive cultivars grown in the southeast region of Brazil. The volatiles were extracted by Solid Phase Micro Extraction (SPME) and analyzed by Gas Chromatography coupled to MassSpectrometry (GC-MS). The dominant sensory attributes were determined by Temporal Dominance of Sensations (TDS). C5 and C6 alcohols and C6 aldehydes were the most abundant volatiles in the investigated VOOs. E-2-hexenal was among the majorityof volatiles in all investigated olive oils, mainly in VOOs fromcultivars Arbequina, Arbosana and Grappolo 541, in which it had the most of their chromatographic area (about 60-80%). VOOs from cultivars Maria da Fe, Mission, Arbosana and Arbequina were characterized by the dominance of pungency sensation, as well as Frantoio regarding to bitter. Grappolo yielded an olive oil withpredominance of bitter, and a blended VOO (Grappolo 541 and Arbequina) had predominance of green leaf. VOO from Ascolano cultivar had dominance of fruity and pungency. Overall, pungent was the main dominant sensation in most of the investigated VOOs, which can be related to C5 and C6 volatiles.

Highlights

Virgin olive oil (VOO) is a kind of oil highly valued by its delicious taste and aroma and it is an important component in Mediterranean diet
This study aimed to survey the volatile composition, chemical and sensory characteristics of VOO from eight olive cultivars grown in the southeast region of Brazil, providing information for comparisons with VOOs from other regions and help in future studies on a controlled designation of origin or geographical indication
Volatile composition and temporal dominance of sensations varied in olive oils from cultivars grown at southeastern region Brazil

Summary

Introduction

Virgin olive oil (VOO) is a kind of oil highly valued by its delicious taste and aroma and it is an important component in Mediterranean diet. The lipoxygenase pathway is an enzymatic oxidative process giving rise to the volatiles of high quality VOOs. volatile compounds from enzymatic processes are related to sensory defects of olive oils, but autoxidation and fermentative processes are the main contributors to oil spoilage. Volatile compounds from enzymatic processes are related to sensory defects of olive oils, but autoxidation and fermentative processes are the main contributors to oil spoilage These compounds include mainly aldehydes, ketones, esters and alcohols; and C5 and C6 volatiles have considerable contribution to the peculiar and pleasant VOO aroma (Procida et al 2016; FernandesSilva et al 2013). The mentioned volatiles are mainly derived by enzymatic pathways, which become active upon cell disruption and are involved in the formation of the typical sensory notes of olive oils (Krichene et al 2010)

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