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| Registros recuperados : 307 | |
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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. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
11/07/2022 |
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Data da última atualização: |
11/07/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BRILHANTE, N, S.; FARIA-MACHADO, A. F. de; ANTONIASSI, R.; GAMA, P. E.; BIZZO, H. R. |
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Afiliação: |
NATHÁLIA S. BRILHANTE; ADELIA FERREIRA DE FARIA MACHADO, CTAA; ROSEMAR ANTONIASSI, CTAA; PAOLA ERVATTI GAMA, CTAA; HUMBERTO RIBEIRO BIZZO, CTAA. |
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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. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food analytical methods, v. 15, n. 6, p. 1508-1520, 2022. |
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DOI: |
https://doi.org/10.1007/s12161-021-02192-0 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
EVOOs; GC-FID; GC-MS; HS-SPME; Koroneiki; Lipoxygenases. |
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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. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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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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