Characterization of the volatile fraction of olive fruits from Tras-os-Montes region: cvs. Cobrancosa, Madural and Verdeal Transmontana

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2014

Autores

Malheiro, R (Autor) Outra; Susana Casal (Autor) FFUP; Cunha, S (Autor) Outra; Petisca, C (Autor) Outra; Baptista, P (Autor) Outra; Bento, A (Autor) Outra; Pereira, JA (Autor) Outra

Ata de Conferência Internacional

Título: VII CONGRESO IBERICO DE AGROINGENIERIA Y CIENCIAS HORTICOLAS: INNOVAR Y PRODUCIR PARA EL FUTURO. INNOVATING AND PRODUCING FOR THE FUTURE

Páginas: 1920-1925

7th Iberian Congress of Agricultural Engineering and Horticultural Sciences

Madrid, SPAIN, AUG 26-29, 2013

Indexação

ISI Web of Knowledge - 0 Citações

Outras Informações

ID Authenticus: P-00P-AGZ

Abstract (EN): The volatile fraction of raw materials plays a fundamental role in the quality of final food products as well as concerning consumers' acceptability. In Tras-os-Montes, a region with strong tradition in olive growing, the quality of olive products (olive oil, table olives and olive paste) is undoubtedly related with the volatile fraction of the fruits, being preponderant the varietal factor. In this sense, it was intended to characterize the volatile fraction of three of the most representative olive cultivars from Tras-os-Montes (cvs. Cobrancosa, Madural and Verdeal Transmontana) by HS-SPME and GC/MS. The olives were collected close to the optimal harvest time (maturation index = 3; 3rd week of October 2011), with 5 samples per cultivar. The different cultivars affected both qualitatively and quantitatively the volatile fraction being olives mainly characterized by hydrocarbons (toluene), alcohols ((Z)-3-hexen-1-ol and 1-hexanol), aldehydes (hexanal, heptanal, benzaldehyde, nonanal, and decanal) esters ((Z)-3-hexen-1-ol acetate), ketones (6-methyl-5-hepten-2-one), monoterpenes (a-pinene, limonene, L-menthol) and sesquiterpenes ((+)-cyclosativene, alpha-copaene, amuurolene). Hydrocarbons, alcohols and aldehydes were the most abundant chemical classes, being toluene, (Z)-3-hexen-1-ol and nonanal the volatile compounds in higher amounts. (Z)-3-hexen-1-ol together with hexanal are associated to green sensations and cut grass, a sensory characteristic considered an attribute. The volatile fraction is specific according to the olive variety in study. An aspect to be considered during the elaboration of products based on olives, also taking in account consumers' acceptability.

Idioma: Português

Tipo (Avaliação Docente): Científica

Nº de páginas: 6