Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina)
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 individu...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2017-05, Vol.94 (5), p.643-654 |
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| creator | Ceci, Liliana N. Ramírez, Daniela Mussio, Daniela F. Mattar, Susana B. Carelli, Amalia A. |
| description | 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. |
| doi_str_mv | 10.1007/s11746-017-2985-z |
| format | Article |
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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.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-017-2985-z</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Biomaterials ; Biophenols ; Biotechnology ; Bitterness ; Chemistry ; Chemistry and Materials Science ; Cultivars ; Flavors ; Food Science ; Harvesting ; Industrial Chemistry/Chemical Engineering ; Liquid chromatography ; Oils & fats ; Oleuropein ; Olive oil ; Original Paper ; Oxidation ; Phenols ; Provinces ; Pungency ; Regression analysis ; Regression models ; Secoiridoids ; Stability analysis</subject><ispartof>Journal of the American Oil Chemists' Society, 2017-05, Vol.94 (5), p.643-654</ispartof><rights>AOCS 2017</rights><rights>2017 American Oil Chemists' Society (AOCS)</rights><rights>Journal of the American Oil Chemists' Society is a copyright of Springer, 2017.</rights><rights>Copyright Springer Science & Business Media 2017</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3923-23dadc9a1a768d7e0e1a3150dd391572b36cb475f3b3a8e6131f24b309c91af53</citedby><cites>FETCH-LOGICAL-c3923-23dadc9a1a768d7e0e1a3150dd391572b36cb475f3b3a8e6131f24b309c91af53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-017-2985-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-017-2985-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,41469,42538,45555,45556,51300</link.rule.ids></links><search><creatorcontrib>Ceci, Liliana N.</creatorcontrib><creatorcontrib>Ramírez, Daniela</creatorcontrib><creatorcontrib>Mussio, Daniela F.</creatorcontrib><creatorcontrib>Mattar, Susana B.</creatorcontrib><creatorcontrib>Carelli, Amalia A.</creatorcontrib><title>Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina)</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>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.</description><subject>Agriculture</subject><subject>Biomaterials</subject><subject>Biophenols</subject><subject>Biotechnology</subject><subject>Bitterness</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Cultivars</subject><subject>Flavors</subject><subject>Food Science</subject><subject>Harvesting</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Liquid chromatography</subject><subject>Oils & fats</subject><subject>Oleuropein</subject><subject>Olive oil</subject><subject>Original Paper</subject><subject>Oxidation</subject><subject>Phenols</subject><subject>Provinces</subject><subject>Pungency</subject><subject>Regression analysis</subject><subject>Regression models</subject><subject>Secoiridoids</subject><subject>Stability 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and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina)</title><author>Ceci, Liliana N. ; Ramírez, Daniela ; Mussio, Daniela F. ; Mattar, Susana B. ; Carelli, Amalia A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3923-23dadc9a1a768d7e0e1a3150dd391572b36cb475f3b3a8e6131f24b309c91af53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Agriculture</topic><topic>Biomaterials</topic><topic>Biophenols</topic><topic>Biotechnology</topic><topic>Bitterness</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Cultivars</topic><topic>Flavors</topic><topic>Food Science</topic><topic>Harvesting</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Liquid chromatography</topic><topic>Oils & fats</topic><topic>Oleuropein</topic><topic>Olive oil</topic><topic>Original Paper</topic><topic>Oxidation</topic><topic>Phenols</topic><topic>Provinces</topic><topic>Pungency</topic><topic>Regression analysis</topic><topic>Regression models</topic><topic>Secoiridoids</topic><topic>Stability analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ceci, Liliana N.</creatorcontrib><creatorcontrib>Ramírez, Daniela</creatorcontrib><creatorcontrib>Mussio, Daniela F.</creatorcontrib><creatorcontrib>Mattar, Susana B.</creatorcontrib><creatorcontrib>Carelli, Amalia A.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma 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Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ceci, Liliana N.</au><au>Ramírez, Daniela</au><au>Mussio, Daniela F.</au><au>Mattar, Susana B.</au><au>Carelli, Amalia A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina)</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2017-05</date><risdate>2017</risdate><volume>94</volume><issue>5</issue><spage>643</spage><epage>654</epage><pages>643-654</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><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.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s11746-017-2985-z</doi><tpages>12</tpages></addata></record> |
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| subjects | Agriculture Biomaterials Biophenols Biotechnology Bitterness Chemistry Chemistry and Materials Science Cultivars Flavors Food Science Harvesting Industrial Chemistry/Chemical Engineering Liquid chromatography Oils & fats Oleuropein Olive oil Original Paper Oxidation Phenols Provinces Pungency Regression analysis Regression models Secoiridoids Stability analysis |
| title | Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina) |
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