Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco

IF 1.8 Q2 AGRONOMY OCL-Oilseeds and Fats Crops and Lipids Pub Date : 2017-09-01 DOI:10.1051/OCL/2017012

F. Mansouri, A. B. Moumen, G. Richard, M. Fauconnier, M. Sindic, H. S. Caid, A. Elamrani

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引用次数: 13

Abstract

The purpose of this study is the evaluation of flavor profiles of monovarietal virgin olive oils (VOO) produced in the Oriental region of Morocco via the characterization of volatile compounds, using SPME-GC/MS technique, and the determination of total phenolic content (colorimetric method). The study concerns oils of three European olive cultivars ( Arbosana , Arbequina and Koroneiki ) which were recently introduced in Morocco under irrigated high-density plantation system. GC/MS aroma profiles of analyzed VOOs showed the presence of 35 volatile compounds. The major compounds in such oils are C6 compounds produced from linoleic and linolenic acids via lipoxygenase pathway such as trans -2-hexenal, cis -2-hexenal, cis -3-hexen-1-ol, trans -3-hexen-1-ol, trans -3-hexen-1-ol acetate, hexanal and 1-hexanol in different proportions depending on the cultivar ( p Arbequina oil has a high proportion of compounds with sensory notes “green” and “sweet” giving it a fruity sensation compared to Arbosana and Koroneiki . In parallel, Arbosana and Koroneiki oils are rich in phenolic compounds and provide relatively bitter and pungent tastes to these oils.

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摩洛哥东方地区生产的单品种初榨橄榄油的风味概况

本研究的目的是通过使用SPME-GC/MS技术表征挥发性化合物和测定总酚含量(比色法)来评价摩洛哥东方地区生产的单品种初榨橄榄油(VOO)的风味特征。该研究涉及最近在灌溉高密度种植系统下引入摩洛哥的三种欧洲橄榄品种(Arbosana、Arbequina和Koroneiki)的油。分析的挥发性有机化合物GC/MS香气谱显示存在35种挥发性化合物。这些油中的主要化合物是由亚油酸和亚麻酸通过脂氧合酶途径产生的C6化合物，如反式-2-己烯醛、顺式-2-己烯醛、顺式-3-己烯-1-醇、反式-3-己烯-1-醇、乙酸、己醛和1-己醇，其比例取决于品种(p) Arbequina油具有高比例的化合物，具有“绿色”和“甜味”的感觉，与Arbosana和Koroneiki相比，它有一种水果的感觉。与此同时，Arbosana和Koroneiki油富含酚类化合物，并提供相对苦涩和刺鼻的味道。

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来源期刊

OCL-Oilseeds and Fats Crops and Lipids AGRONOMY-

CiteScore

4.70

自引率

14.30%

发文量

审稿时长

10 weeks

期刊介绍： OCL-Oilseeds and fats, Crops and Lipids is a peer-reviewed full Open-Access scientific journal devoted to fats, lipids and oil- and protein-crops. OCL covers the entire sector. The research papers and reviews published address a range of topical matters in agronomy, plant biology, biochemistry, analytical chemistry, lipid chemistry, as well as transversal research themes such as nutrition, the health-quality-food safety nexus, innovation and industrial processes, the environment and sustainable development, economics and social development. A particular feature of OCL is the inclusion of special thematic sections focusing on a topical subject among the Journal''s core domains. Invited contributors to these thematic sections are chosen with care in order to ensure the expression of a genuine cross-section of interests and expertise.