Quality of olive oils from southeastern Brazil

ABSTRACT This study aimed to characterize the volatile composition and sensory characteristics of virgin olive oils (VOOs) from eight olive cultivars grown in the southeast region of Brazil. The volatiles were extracted by Solid Phase Micro Extraction (SPME) and analyzed by Gas Chromatography coupled to MassSpectrometry (GC-MS). The dominant sensory attributes were determined by Temporal Dominance of Sensations (TDS). C5 and C6 alcohols and C6 aldehydes were the most abundant volatiles in the investigated VOOs. E-2-hexenal was among the majorityof volatiles in all investigated olive oils, mainly in VOOs fromcultivars Arbequina, Arbosana and Grappolo 541, in which it had the most of their chromatographic area (about 60-80%). VOOs from cultivars Maria da Fé, Mission, Arbosana and Arbequina were characterized by the dominance of pungency sensation, as well as Frantoio regarding to bitter. Grappolo yielded an olive oil withpredominance of bitter, and a blended VOO (Grappolo 541 and Arbequina) had predominance of green leaf. VOO from Ascolano cultivar had dominance of fruity and pungency. Overall, pungent was the main dominant sensation in most of the investigated VOOs, which can be related to C5 and C6 volatiles.

摘要 本研究旨在表征巴西东南部地区种植的8个橄榄品种所产初榨橄榄油（virgin olive oils, VOOs）的挥发性成分组成与感官特征。采用固相微萃取（Solid Phase Micro Extraction, SPME）萃取其中的挥发性成分，随后通过气相色谱-质谱联用法（Gas Chromatography coupled to MassSpectrometry, GC-MS）进行成分分析，并借助感官时间主导分析法（Temporal Dominance of Sensations, TDS）确定主要感官属性。在所研究的VOOs中，C5、C6醇类与C6醛类为含量最为丰富的挥发性成分。反式-2-己醛（E-2-hexenal）是所有受试橄榄油脂中的主要挥发性成分之一，在Arbequina、Arbosana与Grappolo 541三个品种所产VOOs中占比最高，其色谱峰面积占比约为60%~80%。Maria da Fé、Mission、Arbosana与Arbequina品种所产VOOs以辛辣感为主导感官特征，Frantoio品种所产VOOs则以苦味为主导。Grappolo品种所产橄榄油以苦味为主，而由Grappolo 541与Arbequina调配的混合VOOs则以青叶香气为主。Ascolano品种所产VOOs同时以果香与辛辣感为主导特征。整体而言，辛辣感为多数受试VOOs的主要主导感官特征，该结果与C5、C6类挥发性成分密切相关。