Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina)
Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ceci, Liliana N. [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017 |
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| Schlagwörter: |
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| Anmerkung: |
© AOCS 2017 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists' Society - Springer Berlin Heidelberg, 1947, 94(2017), 5 vom: 07. Apr., Seite 643-654 |
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| Übergeordnetes Werk: |
volume:94 ; year:2017 ; number:5 ; day:07 ; month:04 ; pages:643-654 |
| Links: |
|---|
| DOI / URN: |
10.1007/s11746-017-2985-z |
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OLC2068167263 |
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| 520 | |a Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and individual biophenols were analyzed by HPLC–UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency. | ||
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10.1007/s11746-017-2985-z doi (DE-627)OLC2068167263 (DE-He213)s11746-017-2985-z-p DE-627 ger DE-627 rakwb eng 660 VZ Ceci, Liliana N. verfasserin aut Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2017 Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and individual biophenols were analyzed by HPLC–UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency. Biophenols Olive oil Bitterness Pungency Secoiridoids Ramírez, Daniela aut Mussio, Daniela F. aut Mattar, Susana B. aut Carelli, Amalia A. aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 94(2017), 5 vom: 07. Apr., Seite 643-654 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:94 year:2017 number:5 day:07 month:04 pages:643-654 https://doi.org/10.1007/s11746-017-2985-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 94 2017 5 07 04 643-654 |
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10.1007/s11746-017-2985-z doi (DE-627)OLC2068167263 (DE-He213)s11746-017-2985-z-p DE-627 ger DE-627 rakwb eng 660 VZ Ceci, Liliana N. verfasserin aut Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2017 Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and individual biophenols were analyzed by HPLC–UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency. Biophenols Olive oil Bitterness Pungency Secoiridoids Ramírez, Daniela aut Mussio, Daniela F. aut Mattar, Susana B. aut Carelli, Amalia A. aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 94(2017), 5 vom: 07. Apr., Seite 643-654 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:94 year:2017 number:5 day:07 month:04 pages:643-654 https://doi.org/10.1007/s11746-017-2985-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 94 2017 5 07 04 643-654 |
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10.1007/s11746-017-2985-z doi (DE-627)OLC2068167263 (DE-He213)s11746-017-2985-z-p DE-627 ger DE-627 rakwb eng 660 VZ Ceci, Liliana N. verfasserin aut Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2017 Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and individual biophenols were analyzed by HPLC–UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency. Biophenols Olive oil Bitterness Pungency Secoiridoids Ramírez, Daniela aut Mussio, Daniela F. aut Mattar, Susana B. aut Carelli, Amalia A. aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 94(2017), 5 vom: 07. Apr., Seite 643-654 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:94 year:2017 number:5 day:07 month:04 pages:643-654 https://doi.org/10.1007/s11746-017-2985-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 94 2017 5 07 04 643-654 |
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10.1007/s11746-017-2985-z doi (DE-627)OLC2068167263 (DE-He213)s11746-017-2985-z-p DE-627 ger DE-627 rakwb eng 660 VZ Ceci, Liliana N. verfasserin aut Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2017 Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and individual biophenols were analyzed by HPLC–UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency. Biophenols Olive oil Bitterness Pungency Secoiridoids Ramírez, Daniela aut Mussio, Daniela F. aut Mattar, Susana B. aut Carelli, Amalia A. aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 94(2017), 5 vom: 07. Apr., Seite 643-654 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:94 year:2017 number:5 day:07 month:04 pages:643-654 https://doi.org/10.1007/s11746-017-2985-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 94 2017 5 07 04 643-654 |
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10.1007/s11746-017-2985-z doi (DE-627)OLC2068167263 (DE-He213)s11746-017-2985-z-p DE-627 ger DE-627 rakwb eng 660 VZ Ceci, Liliana N. verfasserin aut Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2017 Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and individual biophenols were analyzed by HPLC–UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency. Biophenols Olive oil Bitterness Pungency Secoiridoids Ramírez, Daniela aut Mussio, Daniela F. aut Mattar, Susana B. aut Carelli, Amalia A. aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 94(2017), 5 vom: 07. Apr., Seite 643-654 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:94 year:2017 number:5 day:07 month:04 pages:643-654 https://doi.org/10.1007/s11746-017-2985-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 94 2017 5 07 04 643-654 |
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Ceci, Liliana N. |
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Ceci, Liliana N. ddc 660 misc Biophenols misc Olive oil misc Bitterness misc Pungency misc Secoiridoids Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) |
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660 VZ Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) Biophenols Olive oil Bitterness Pungency Secoiridoids |
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ddc 660 misc Biophenols misc Olive oil misc Bitterness misc Pungency misc Secoiridoids |
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ddc 660 misc Biophenols misc Olive oil misc Bitterness misc Pungency misc Secoiridoids |
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Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) |
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Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) |
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Ceci, Liliana N. |
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Journal of the American Oil Chemists' Society |
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Ceci, Liliana N. Ramírez, Daniela Mussio, Daniela F. Mattar, Susana B. Carelli, Amalia A. |
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biophenols and flavor in extra virgin olive oils from san juan province (argentina) |
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Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) |
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Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and individual biophenols were analyzed by HPLC–UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency. © AOCS 2017 |
| abstractGer |
Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and individual biophenols were analyzed by HPLC–UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency. © AOCS 2017 |
| abstract_unstemmed |
Abstract This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15–17 days. The total and individual biophenols were analyzed by HPLC–UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency. © AOCS 2017 |
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Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) |
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