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Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS

Authors

  • Ricardo Malheiro,

    1. CIMO/Scholl of Agriculture, Polytechnic Institute of Bragança, Campus Sta Apolónia, Apartado 1172, 5301-854 Bragança, Portugal
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  • Paula Guedes de Pinho,

    Corresponding author
    1. REQUIMTE/Serviço de Toxicologia, Faculdade de Farmácia da Universidade do Porto, Rua Aníbal Cunha 164, 4050-047 Porto, Portugal
    • REQUIMTE/Serviço de Toxicologia, Faculdade de Farmácia da Universidade do Porto, Rua Aníbal Cunha 164, 4050-047 Porto, Portugal.
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  • Susana Casal,

    1. REQUIMTE/Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Aníbal Cunha 164, 4050-047 Porto, Portugal
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  • Albino Bento,

    1. CIMO/Scholl of Agriculture, Polytechnic Institute of Bragança, Campus Sta Apolónia, Apartado 1172, 5301-854 Bragança, Portugal
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  • José A Pereira

    Corresponding author
    1. CIMO/Scholl of Agriculture, Polytechnic Institute of Bragança, Campus Sta Apolónia, Apartado 1172, 5301-854 Bragança, Portugal
    • CIMO/Scholl of Agriculture, Polytechnic Institute of Bragança, Campus Sta Apolónia, Apartado 1172, 5301-854 Bragança, Portugal.
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Abstract

BACKGROUND: The volatile composition of alcaparras stoned table olives produced from five of the most representative olive cultivars (cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana and Verdeal Transmontana) from the Trás-os-Montes region (north-east of Portugal) was analytically characterised using headspace–solid phase microextraction/gas chromatography–ion trap–mass spectrometry.

RESULTS: Overall, 42 volatile compounds were identified, belonging to distinct chemical classes: 15 aldehydes, seven esters, five alcohols, five sesquiterpenes, four norisoprenoids derivates, three monoterpenes, o ne ketone and two alkenes. Aldehydes were the major chemical class identified in all olive cultivars studied (more than 74% of all the volatile compounds identified). Hexanal, phenylacetaldehyde and (E,E)-2,4-heptadienal were the major volatile compounds identified.

CONCLUSIONS: It was possible to discriminate the results obtained from the volatile profile of the five olive cultivars by using principal component analysis. Both qualitative and quantitative fractions of alcaparras table olives were influenced by olive cultivar, which confers a single aroma. This fact certainly influences consumer preference and acceptability towards a specific olive cultivar. Copyright © 2011 Society of Chemical Industry

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