Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles

Dorta, Eva; Alonso-Esteban, José Ignacio; Álvarez-Acosta, Carlos; Lobo, M. Gloria

http://hdl.handle.net/10198/34804

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Authors

Dorta, Eva

Alonso-Esteban, José Ignacio

Álvarez-Acosta, Carlos

Lobo, M. Gloria

Abstract(s)

Dry matter (DM) is a critical parameter for avocado quality and commercialization, particularly in the 'Hass' cultivar, where it is closely associated with the oil content and flavor. This study evaluated the fatty acid composition and sensory attributes of 'Hass' avocados with varying DM levels (19%, 21%, 24%, and 27%) cultivated in the Canary Islands. Additionally, the impact of dehydration methods (oven and microwave) and sample preparation techniques on the oil content and lipid profiles were assessed. Six main fatty acids were identified, with oleic acid (38-43%) and palmitic acid (30-36%) being predominant. Higher DM levels were associated with increased concentrations of palmitoleic and linoleic acids. Drying methods did not significantly alter the fatty acid profile, supporting the crushed microwave-dried (CMW) method as a practical, low-cost approach for preserving lipid integrity. Consumer panelists showed a clear preference for avocados with higher DM contents (24-27%), associating the flavor (86.2%) and texture (59.6%) with the purchase intent. The high monounsaturated fatty acid content, particularly oleic acid, qualifies these avocados for the European nutritional claim 'high in monounsaturated fat.' This is the first study to characterize these parameters in 'Hass' avocados from the Canary Islands, contributing to both quality assessments and potential marketing strategies based on nutritional and sensory attributes.

Keywords

Quality Postharvest Near-infrared spectroscopy Dehydration method Palatability

URI

http://hdl.handle.net/10198/34804

Citation

Dorta, E.; Alonso-Esteban, J.I.; Álvarez-Acosta, C.; Lobo, M.G. (2025) ‘Hass’ Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles. Horticulturae. ISSN 2311-7524. 11:7, p. 1-15