Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method

Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microex...

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Bibliographic Details
Published in:Journal of food science 2020-11, Vol.85 (11), p.3764-3775
Main Authors: da Costa, Jadson Romualdo Oliveira, Dal Bosco, Simone Morelo, Ramos, Renata Cristina de Souza, Machado, Isabel Cristina Kasper, Garavaglia, Juliano, Villasclaras, Sebastián Sánchez
Format: Article
Language:English
Subjects:
Aroma
Artichokes
Brazil
Brazilian extra virgin oils
Chemical composition
Classification
Correlation
Fruit - chemistry
Fruits
Gas Chromatography-Mass Spectrometry - methods
Headspace
Humans
Odorants - analysis
Olea - chemistry
Olive oil
Olive Oil - chemistry
olive oils
Organic compounds
Sensory evaluation
sensory profile
Sensory properties
Solid phase methods
Solid Phase Microextraction - methods
Solid phases
Taste
VOCs
Volatile compounds
Volatile organic compounds
Volatile Organic Compounds - chemistry
Volatile Organic Compounds - isolation & purification
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Summary:Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS‐SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. Practical Application As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15467