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Volatile-olfactory profiles of cv. Arbequina olive oils extracted without/with olive leaves addition and their discrimination using an electronic nose

2021Journal article Open access
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dc.contributor.authorMarx, Ítala
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorCasal, Susana
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2022-04-19T15:54:37Z
dc.date.available2022-04-19T15:54:37Z
dc.date.issued2021
dc.description.abstractOils from cv. Arbequina were industrially extracted together with olive leaves of cv. Arbequina or Santulhana (1%, w/w), and their olfactory and volatile profiles were compared to those extracted without leaves addition (control). -e leaves incorporation resulted in green fruity oils with fresh herbs and cabbage olfactory notes, while control oils showed a ripe fruity sensation with banana, apple, and dry hay grass notes. In all oils, total volatile contents varied from 57.5 to 65.5 mg/kg (internal standard equivalents), being aldehydes followed by esters, hydrocarbons, and alcohols the most abundant classes. No differences in the number of volatiles were observed. -e incorporation of cv. Arbequina or Santulhana leaves significantly reduced the total content of alcohols and esters (minus 37–56% and 10–13%, respectively). Contrary, cv. Arbequina leaves did not influence the total content of aldehydes or hydrocarbons, while cv. Santulhana leaves promoted a significant increase (plus 49 and 10%, respectively). -us, a leaf-cultivar dependency was observed, tentatively attributed to enzymatic differences related to the lipoxygenase pathway. Olfactory or volatile profiles allowed the successful unsupervised differentiation of the three types of studied cv. Arbequina oils. Finally, a lab-made electronic nose was applied to allow the nondestructive discrimination of cv. Arbequina oils extracted with or without the incorporation of olive leaves (100% and 99 ± 5% of correct classifications for leave-one-out and repeated K-fold crossvalidation variants), being a practical tool for ensuring the label correctness if future commercialization is envisaged. Moreover, this finding also strengthened that olive oils extracted with or without olive leaves incorporation possessed quite different olfactory patterns, which also depended on the cultivar of the olive leaves.pt_PT
dc.description.sponsorship-e authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020), CEB (UIDB/04469/2020), REQUIMTE-LAQV (UIDB/50006/2020) units, and the Associate Laboratories for Green Chemistry-LAQV (UIDB/50006/2020) and SusTEC (LA/P/0007/2020), as well as to BioTecNorte operation (NORTE- 01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. ´Itala M.G. Marx also acknowledges the PhD research grant (SFRH/BD/137283/2018) provided by FCT. Nuno Rodrigues likes to thank national funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMarx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A.; Casal, Susana; Pereira, José A.; Peres, António M. (202a). Volatile-olfactory profiles of cv. Arbequina olive oils extracted without/with olive leaves addition and their discrimination using an electronic nose. Journal of Chemistry. ISSN 2090-9063. p. 1-10pt_PT
dc.identifier.doi10.1155/2021/5058522pt_PT
dc.identifier.eissn2090-9071
dc.identifier.issn2090-9063
dc.identifier.urihttp://hdl.handle.net/10198/25390
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationLA/P/0007/2020pt_PT
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidantspt_PT
dc.subjectOleuropeinpt_PT
dc.subjectElenolic acidpt_PT
dc.titleVolatile-olfactory profiles of cv. Arbequina olive oils extracted without/with olive leaves addition and their discrimination using an electronic nosept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.citation.endPage10pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleJournal of Chemistrypt_PT
oaire.citation.volume2021pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameMarx
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameÍtala
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
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person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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