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

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorDorta, Eva
dc.contributor.authorAlonso-Esteban, José Ignacio
dc.contributor.authorÁlvarez-Acosta, Carlos
dc.contributor.authorLobo, M. Gloria
dc.date.accessioned2025-10-08T17:21:51Z
dc.date.available2025-10-08T17:21:51Z
dc.date.issued2025
dc.description.abstractDry 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.eng
dc.description.sponsorshipThis research was funded by the ‘CAIA 2024-002-04-04 Calidad del Aguacate Hass producido en Canarias’ project. The fatty acid analysis was financially supported by national funds through FCT/MCTES (PIDDAC), CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020).
dc.identifier.citationDorta, 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
dc.identifier.doi10.3390/horticulturae11070763
dc.identifier.issn2311-7524
dc.identifier.urihttp://hdl.handle.net/10198/34804
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofHorticulturae
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectQuality
dc.subjectPostharvest
dc.subjectNear-infrared spectroscopy
dc.subjectDehydration method
dc.subjectPalatability
dc.titleHass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profileseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage15
oaire.citation.issue7
oaire.citation.startPage1
oaire.citation.titleHorticulturae
oaire.citation.volume11
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameAlonso-Esteban
person.givenNameJosé Ignacio
person.identifier.ciencia-id0A1E-30EF-7A42
person.identifier.orcid0000-0002-1593-2631
person.identifier.ridH-6161-2017
person.identifier.scopus-author-id57193949970
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication5031be5d-f852-4d9d-aacb-362756a9f979
relation.isAuthorOfPublication.latestForDiscovery5031be5d-f852-4d9d-aacb-362756a9f979
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication6255046e-bc79-4b82-8884-8b52074b4384
relation.isProjectOfPublication.latestForDiscovery0aac8939-28c2-46f4-ab6b-439dba7f9942

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