Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes

A. A. Fernandes-Silva; V. Falco; C. M. Correia; F. J. Villalobos

doi:10.3989/gya.069712

Autores/as

A. A. Fernandes-Silva CITAB-Centre for the Research and Technology of Agro-Environment and Biological Sciences, University of Trás-os-Montes e Alto Douro - School of Agriculture and Veterinary Sciences, Department of Agronomy, University of Trás-os-Montes e Alto Douro
V. Falco CQVR – Chemistry Research Centre, University of Trás-os-Montes e Alto Douro
C. M. Correia CITAB-Centre for the Research and Technology of Agro-Environment and Biological Sciences, University of Trás-os-Montes e Alto Douro - School of Life and Environment Sciences, Department of Biology and Environment, University of Trás-os-Montes e Alto Douro
F. J. Villalobos Departamento de Agronomía, Universidad de Córdoba - Instituto de Agricultura Sostenible, CSIC

DOI:

https://doi.org/10.3989/gya.069712

Palabras clave:

Aceite de oliva virgen, Análisis de Componentes Principales, Atributos sensoriales

Resumen

Este estudio tiene como objetivo evaluar el efecto de distintas estrategias de riego en la composición relativa de los compuestos volátiles y en la calidad sensorial. El experimento se realizó en el Noreste de Portugal, dentro de la denominación de origen protegida “Azeites de Trás-os-Montes”. Se compararon tres tratamientos de riego: T2-riego máximo, los árboles recibieron el equivalente de agua para satisfacer el 100% de la evapotranspiración (ET_c) estimada para el olivo; T1-riego deficitario continuo (30% ET_c) y T0-sin riego. Los datos presentados corresponden a dos campañas agrícolas (2005-2006). La cantidad total de compuestos volátiles se redujo conforme aumentó la cantidad de agua aplicada. Los sabores picante y amargo fueron más fuertes en los aceites de T0 y T1, que tenían mayores concentraciones de polifenoles, encontrándose una relación positiva entre esta variable y el atributo amargo. En 2005, el año más seco, el Análisis de Componentes Principales separó los tres tipos de aceites de oliva, mientras que los agregó en un solo grupo en 2006, indicando que no hay efecto del riego en los compuestos volátiles en los años con una primavera lluviosa. Esto sugiere que el efecto del estado hídrico del olivo en estas variables se produce a lo largo del ciclo de cultivo y no sólo durante la fase de acumulación de aceite. En general, el aceite de oliva cv. Cobrançosa es más amargo que picante y tiene un atributo típico a frutos secos que se confirma con una fuerte relación positiva entre el benzaldehido y las notas sensoriales de otras frutas como las almendras y las nueces.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Angerosa F. 2002. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur. J. Lipid Sci. Technol. 104, 639-660. http://dx.doi.org/10.1002/1438-9312(200210)104:9/10<639::AID-EJLT639>3.0.CO;2-U

Angerosa F, Lanza B, Marsilio V. 1996. Biogenesis of "fusty" defect in virgin olive oils. Grasas Aceites 47, 142-150. http://dx.doi.org/10.3989/gya.1996.v47.i3.854

Angerosa F, Mostallino R, Basti C, Vito R. 2000. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chem. 68, 283-287. http://dx.doi.org/10.1016/S0308-8146(99)00189-2

Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S,Montedoro GF. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chromatogr. A 1054, 17-31. PMid:15553127

Aparicio R, Morales MT. 1998. Characterization of olive oil ripeness by green aroma compounds of virgin olive oil. J. Agric. Food Chem. 46, 1116-1122. http://dx.doi.org/10.1021/jf970540o

Aparicio R, Morales MT, Alonso V. 1997. Authentication of European virgin olive oils by their chemical compounds, sensory attributes, and consumers attitudes. J. Agric. Food Chem. 45, 1076–1083. http://dx.doi.org/10.1021/jf960659h

Beltran G, Uceda M, Hermoso M, Frias LM. 2008. Maduración, In: Barranco D, Fernández-Escobar R, Rallo L (Eds). El cultivo del olivo, Mundi-Prensa, Madrid, pp 163-187. PMid:18156896

Biasone A, Di Loreto G, Preziuso SM, Serraiocco A, Di Giacinto L. 2012. Changes in the volatile and sensory profile of virgin olive oil as a function of olive fruits mould process. Riv. Ital. Sostanze Grass. 89, 117- 125.

European Union Commission Regulation 1989/2003, Amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant.

Fernandes-Silva AA. (2008). Necessidades hídricas e resposta da oliveira (Olea europaea L.) ao deficit hídrico na região da Terra Quente. Tese de Doutoramento, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal.

Fernandes-Silva AA, Ferreira TC, Correia CM, Malheiro AC, Villalobos FJ. 2010. Influence of different irrigation regimes on crop yield and water use efficiency of olive. Plant Soil 333, 35-47. http://dx.doi.org/10.1007/s11104-010-0294-5

Fernandes-Silva, AA, Gouveia JB, Vasconcelos P, Ferreira TC, Villalobos F.J. 2013. Effect of different irrigation regimes on quality attributes of monovarietal virgin olive oil from cv. "Cobrançosa". Grasas Aceites, 61, 41-49. http://dx.doi.org/10.3989/gya.070512

Gómez-Rico A, Salvador MD, Fregapane G. 2009. Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca). Food Res. Int. 42, 1067-1076. http://dx.doi.org/10.1016/j.foodres.2009.05.003

Gouveia JMB. 1985. Azeites Virgens do Alto Alentejo: Comportamentos químico, tecnológico e sensorial. PhD. Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Lisboa, Portugal. PMCid:2042051

Issaoui M, Flamini G, Brahmi F, Dabbou S, Ben Hassine K, Taamali A, Chehab H, Ellouz M, Zarrouk M, Hammami M. 2010. Effect of the growing area conditions on differentiation between Chemlali and Che’toui olive oils. Food Chem. 119, 220-225. http://dx.doi.org/10.1016/j.foodchem.2009.06.012

Kalua CM, Allen MS, Bedgood Jr DR, Bishop AG, Prenzler PD, Robards K. 2007. Olive oil volatile compounds, flavour development and quality: A critical review. Food Chem. 1002, 73-286.

Kiralan M, Ozkan G, Koyluoglu F, Asik Ugurlu H, Bayrak A, Apostolos Kiritsakis A. 2012. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil. Eur. J. Lipid Sci. Technol. 114, 552-557. http://dx.doi.org/10.1002/ejlt.201100289

Kiritsakis A. 1998. Flavor Components of Olive Oil. A Review. J. Am. Oil Chem. Soc. 75, 673-681. http://dx.doi.org/10.1007/s11746-998-0205-6

Morales MT, Alonso MV, Rios JJ, Aparicio R. 1995. Virgin olive oil aroma: relationship between volatile compounds and sensory attributes by chemometrics. J. Agric. Food Chem. 43, 2925-2931. http://dx.doi.org/10.1021/jf00059a029

Morales MT, Angerosa F, Aparicio R. 1999. Efect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: chemical and sensory implications. Grasas Aceites 50, 114-121. http://dx.doi.org/10.3989/gya.1999.v50.i2.645

Morales MT, Aparicio R. 1999. Effect of extraction conditions on sensory quality of virgin olive oil. J. Am. Oil Chem. Soc. 76, 295-300. http://dx.doi.org/10.1007/s11746-999-0234-9

Morales MT, Aparicio R, Rios JJ. 1994. Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil. J. Chromatogr. A 668, 455-462. http://dx.doi.org/10.1016/0021-9673(94)80139-8

Morales MT, Luna G, Aparicio R. 2000. Sensory and chemical evaluation of wine-vinegary defect in virgin olive oil. Eur. Food Res. Technol. 211, 222-228. http://dx.doi.org/10.1007/s002170050028

Morales MT, Tsimidou M. 2000. The role of volatile compounds and polyphenols in olive oil sensory quality, In: Harwood RJ, Handbook of Olive Oil. Analysis and Properties. Aspen Publishers, Gaithersburg, IL (USA), pp. 393-458.

Morales MT, Luna G, Aparicio R. 2005. Comparative study of virgin olive oil sensory defects. Food Chem. 91, 293-301. http://dx.doi.org/10.1016/j.foodchem.2004.06.011

Moriana A, Pérez-López D, Gómez-Rico A, Salvador MD, Olmedilla N, Ribas F, Fregapane G. (2007). Irrigation scheduling for traditional, low-density olive orchards: Water relations and influence on oil characteristics. Agric. Water Manage 87, 171-179. http://dx.doi.org/10.1016/j.agwat.2006.06.017

Olías JM, Pérez AG, Rios JJ, Sanz LC. 1993. Aroma of virgin olive oil: biogenesis of the "green" odor notes. J. Agric. Food Chem. 4, 2368-2373. http://dx.doi.org/10.1021/jf00036a029

Sánchez J, Harwood JL. 2002. Byosinthesis of triacylglycerols and volatiles in olives. Eur. J. Lipid Sci. Technol. 104, 564-573. http://dx.doi.org/10.1002/1438-9312(200210)104:9/10<564::AID-EJLT564>3.0.CO;2-5

Salch YP, Grove MJ, Takamura H, Gardner HW. 1995. Characterization of a C-5, 13-cleaving enzyme of 13-(S)-hydroper-moxide of linolenic acid by soybean seed. Plant Physiol. 108, 1211-218. PMid:12228538 PMCid:157475

Servilli M, Esposto S, Lodolini E, Selvaggini R, Taticchi A, Urbani S, Montedoro G, Serravalle M, Gucci R. 2007. Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. J. Agric. Food Chem. 55, 6609-6618. http://dx.doi.org/10.1021/jf070599n PMid:17636938

Stefanoudaki E, Williamas M, Chartzoulakis K, Harwood J. 2009. Effect of Irrigation on Quality Attributes of Olive Oil. J. Agric. Food Chem. 57, 7048-7055. http://dx.doi.org/10.1021/jf900862w PMid:19722583

Venkateshwarlu G, Let MB, Meyer AS, Jacobsen C. 2004. Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors. J. Agric. Food Chem. 52, 1635-1641. http://dx.doi.org/10.1021/jf0351321 PMid:15030223

Vichi S, Romero A, Gallardo-Chacón J, Tous J, López- Tamames E, Buxaderas S. 2009. Volatile phenols in virgin olive oils: Influence of olive variety on their formation during fruits storage. Food Chem. 116, 651-656 http://dx.doi.org/10.1016/j.foodchem.2009.02.086

Youssef O, Guido F, Daoud D, Mokhtar Z. 2011. Effect of cultivar on minor components in Tunisia olive fruits cultivated in microclimate. J. Hortic. For. 3, 13-20.