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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
11/07/2022 |
Data da última atualização: |
11/07/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BRILHANTE, N, S.; FARIA-MACHADO, A. F. de; ANTONIASSI, R.; GAMA, P. E.; BIZZO, H. R. |
Afiliação: |
NATHÁLIA S. BRILHANTE; ADELIA FERREIRA DE FARIA MACHADO, CTAA; ROSEMAR ANTONIASSI, CTAA; PAOLA ERVATTI GAMA, CTAA; HUMBERTO RIBEIRO BIZZO, CTAA. |
Título: |
Monitoring the Profile of Volatile Compounds During the Storage of Extra Virgin Olive Oils Produced in Brazil from the Koroneiki Variety Using the HS-SPME Technique. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food analytical methods, v. 15, n. 6, p. 1508-1520, 2022. |
DOI: |
https://doi.org/10.1007/s12161-021-02192-0 |
Idioma: |
Inglês |
Conteúdo: |
This work aimed to evaluate changes in the profile of volatile compounds of extra virgin olive oils (EVOOs) from the states of Minas Gerais and Rio Grande do Sul (Brazil) during 8 months of storage. The samples of Koroneiki olive oils were characterized for fatty acid composition, acidity, peroxide value, and ultraviolet absorbance. Volatile compounds were identified and estimated by headspace solid-phase microextraction (HS-SPME), gas chromatography coupled to mass spectrometry (GC?MS), and flame ionization detection (GC-FID). The results obtained for fatty acid composition, free fatty acids, peroxide value, and ultraviolet absorbance are characteristic of extra virgin olive oils. The main volatile compounds identified at zero storage time were hexanal, (E)-2-hexenal, (Z)-3-hexenol, (Z)-3-hexenyl acetate, and hexyl acetate, all from the lipoxygenase pathway (LOX) and responsible for the characteristic green odor of EVOOs. The major compound found was (E)-2-hexenal, which also had the greatest decrease during storage. In the same period, (E)-2-heptenal, octanal, nonanal, and (E)-2-decenal, compounds associated to undesirable sensory characteristics in olive oils, were identified mainly in the eighth month of storage. Through PCA and fatty acid composition, the samples could be grouped according to their geographic origin. |
Palavras-Chave: |
EVOOs; GC-FID; GC-MS; HS-SPME; Koroneiki; Lipoxygenases. |
Thesaurus Nal: |
Absorbance; Acetates; Acidity; Brazil; Fatty acid composition; Flame ionization; Headspace analysis; Odors; Olives; Peroxide value; Provenance; Solid phase microextraction; Storage time; Volatile compounds. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02571naa a2200421 a 4500 001 2144588 005 2022-07-11 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s12161-021-02192-0$2DOI 100 1 $aBRILHANTE, N, S. 245 $aMonitoring the Profile of Volatile Compounds During the Storage of Extra Virgin Olive Oils Produced in Brazil from the Koroneiki Variety Using the HS-SPME Technique.$h[electronic resource] 260 $c2022 520 $aThis work aimed to evaluate changes in the profile of volatile compounds of extra virgin olive oils (EVOOs) from the states of Minas Gerais and Rio Grande do Sul (Brazil) during 8 months of storage. The samples of Koroneiki olive oils were characterized for fatty acid composition, acidity, peroxide value, and ultraviolet absorbance. Volatile compounds were identified and estimated by headspace solid-phase microextraction (HS-SPME), gas chromatography coupled to mass spectrometry (GC?MS), and flame ionization detection (GC-FID). The results obtained for fatty acid composition, free fatty acids, peroxide value, and ultraviolet absorbance are characteristic of extra virgin olive oils. The main volatile compounds identified at zero storage time were hexanal, (E)-2-hexenal, (Z)-3-hexenol, (Z)-3-hexenyl acetate, and hexyl acetate, all from the lipoxygenase pathway (LOX) and responsible for the characteristic green odor of EVOOs. The major compound found was (E)-2-hexenal, which also had the greatest decrease during storage. In the same period, (E)-2-heptenal, octanal, nonanal, and (E)-2-decenal, compounds associated to undesirable sensory characteristics in olive oils, were identified mainly in the eighth month of storage. Through PCA and fatty acid composition, the samples could be grouped according to their geographic origin. 650 $aAbsorbance 650 $aAcetates 650 $aAcidity 650 $aBrazil 650 $aFatty acid composition 650 $aFlame ionization 650 $aHeadspace analysis 650 $aOdors 650 $aOlives 650 $aPeroxide value 650 $aProvenance 650 $aSolid phase microextraction 650 $aStorage time 650 $aVolatile compounds 653 $aEVOOs 653 $aGC-FID 653 $aGC-MS 653 $aHS-SPME 653 $aKoroneiki 653 $aLipoxygenases 700 1 $aFARIA-MACHADO, A. F. de 700 1 $aANTONIASSI, R. 700 1 $aGAMA, P. E. 700 1 $aBIZZO, H. R. 773 $tFood analytical methods$gv. 15, n. 6, p. 1508-1520, 2022.
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9. | | YOKOYAMA, M. Mosca branca no feijão. Agronotícias. Disponível em: . Acesso em: 12 jun. 2007. E em: Zoonews. Disponível em: . Acesso em: 16 jun. 2007; Agrolink. Disponível em: . Acesso em:...Tipo: Artigo de Divulgação na Mídia |
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15. | | YOKOYAMA, M. Pragas. 2. ed. In: VIEIRA, C.; PAULA JÚNIOR, T. J. de; BORÉM, A. (Ed.). Feijão. Viçosa, MG: Universidade Federal de Viçosa, 2006. p. 341-357. il.Tipo: Capítulo em Livro Técnico-Científico |
Biblioteca(s): Embrapa Arroz e Feijão. |
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16. | | YOKOYAMA, M. Pragas. In: VIEIRA, C.; PAULA JÚNIOR, T. J. de; BORÉM, A. (ed.). Feijão. 2. ed. atual. Viçosa, MG: UFV, 2013. p. 341-357.Tipo: Capítulo em Livro Técnico-Científico |
Biblioteca(s): Embrapa Arroz e Feijão. |
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17. | | YOKOYAMA, M. Principais pragas e seu controle. In: ARAUJO, R. S.; RAVA, C. A.; STONE, L. F.; ZIMMERMANN, M. J. de O. (Coord.). Cultura do feijoeiro comum no Brasil. Piracicaba: POTAFOS, 1996. p. 771-786.Biblioteca(s): Embrapa Arroz e Feijão. |
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Registros recuperados : 67 | |
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