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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
05/09/2024 |
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Data da última atualização: |
05/09/2024 |
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Tipo da produção científica: |
Orientação de Tese de Pós-Graduação |
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Autoria: |
BRILHANTE, N. S. |
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Afiliação: |
NATHÁLIA SIMON BRILHANTE, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO. |
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Título: |
Volatilome and identity and quality patterns of Brazilian Olive Oils: a study between crops, regions, and cultivars. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
2024. |
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Páginas: |
159 f. |
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Idioma: |
Inglês |
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Notas: |
Tese (Doutorado em Ciência de Alimentos) - Universidade Federal do Rio de Janeiro, Rio de Janeiro. Orientador: Humberto Ribeiro Bizzo (CTAA). Coorientador: Adelia Ferreira de Faria-Machado (CTAA). |
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Conteúdo: |
His work aimed to evaluate the identity and quality parameters and the metabolome of volatile compounds of extra virgin olive oils (EVOOs) from Koroneiki and Arbequina cultivars produced in Serra da Mantiqueira and Rio Grande do Sul (Brazil) during different crops to identify markers of cultivar and geographic origin. For this, the thesis was divided into two stages: the first one was dedicated to the analysis of the identity and quality parameters on samples from 2020, 2021, and 2022 crops, while the second stage was focused on the application of comprehensive two-dimensional gas chromatography techniques to the same samples from 2021 and 2022 crops. In the first stage, the samples were characterized for fatty acid composition, acidity, peroxide value (PV), and ultraviolet absorbance. The results obtained for all the samples analyzed fit the chemical standards established by regulatory agencies for extra virgin olive oils. Through principal component analysis (PCA) and fatty acid composition, the samples could be grouped according to their geographic origin and cultivar. Additionally, the evaluation of the EVOOs (n=53) from the three different crops showed a decrease in PV and absorbance in UV values, which indicates that the practices adopted by Brazilian producers have improved over the years. The second stage explored the Brazilian EVOOs volatilome by Artificial Intelligence (AI) tools developed on multiple headspace solid- phase microextraction (MHS-SPME) combined with comprehensive 2D gas chromatography- mass spectrometry and flame ionization detection (GC×GC-MS/FID) data. Using MHS-SPME, external standard calibration, and FID predicted relative response factors (RRF), the accurate quantification of 51 informative volatile compounds was carried out and the odorants responsible for key-positive sensory attributes were used to generate distinctive aroma blueprints aligned with the AI smelling based on sensomics. As authenticity and origin assessment decision-making tool, augmented visualization by computer vision was applied on volatilome 2D fingerprints. By this approach, extra-virgin olive oil samples (n=35), from Arbequina and Koroneiki cultivars harvested in Rio Grande do Sul and Serra da Mantiqueira in 2021 and 2022, were effectively discriminated and mislabeled products promptly identified. MenosHis work aimed to evaluate the identity and quality parameters and the metabolome of volatile compounds of extra virgin olive oils (EVOOs) from Koroneiki and Arbequina cultivars produced in Serra da Mantiqueira and Rio Grande do Sul (Brazil) during different crops to identify markers of cultivar and geographic origin. For this, the thesis was divided into two stages: the first one was dedicated to the analysis of the identity and quality parameters on samples from 2020, 2021, and 2022 crops, while the second stage was focused on the application of comprehensive two-dimensional gas chromatography techniques to the same samples from 2021 and 2022 crops. In the first stage, the samples were characterized for fatty acid composition, acidity, peroxide value (PV), and ultraviolet absorbance. The results obtained for all the samples analyzed fit the chemical standards established by regulatory agencies for extra virgin olive oils. Through principal component analysis (PCA) and fatty acid composition, the samples could be grouped according to their geographic origin and cultivar. Additionally, the evaluation of the EVOOs (n=53) from the three different crops showed a decrease in PV and absorbance in UV values, which indicates that the practices adopted by Brazilian producers have improved over the years. The second stage explored the Brazilian EVOOs volatilome by Artificial Intelligence (AI) tools developed on multiple headspace solid- phase microextraction (MHS-SPME) combined with ... Mostrar Tudo |
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Palavras-Chave: |
Aroma blueprint; Authenticity markers; Azeites de oliva Brasileiros; Azeites de oliva extra virgens brasileiros; Brazilian extra virgin olive oil; Brazilian extra virgin olive oils; Compostos voláteis; Compostos voláteis presentes em azeites de oliva Brasileiros; Cromatografia Bidimensional abrangente; Cromatografia gasosa bidimensional abrangente; Identity and quality parameters; Inteligência artificial; Marcadores de autenticidade; Padrões de identidade e qualidade de azeites de oliva Brasileiros; Parâmetros de identidade e qualidade. |
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Thesagro: |
Aroma; Azeite; Cromatografia; Óleo Vegetal; Qualidade. |
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Thesaurus Nal: |
Artificial intelligence; Comprehensive two-dimensional gas chromatography; Volatile compounds. |
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Categoria do assunto: |
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Marc: |
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | FERREIRA, J. A.; RAMOS, J. A.; SOUZA, D. R. C. de; DI LELLA, B.; HELMICK, E. E.; QUEIROZ, S. C. do N. de; BAHDER, B. W. Identification of green-leaf volatiles released from cabbage palms (Sabal palmetto) infected with the lethal Bronzing phytoplasma. Plants, v. 12, n. 11, article 2164, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 4 |
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