Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes
Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/8/10/912 |
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| author | Nikolina Vidović Igor Pasković Šime Marcelić Igor Lukić Karolina Brkić Bubola Dora Klisović Anja Novoselić Igor Palčić Marija Polić Pasković Mirjana Herak Ćustić Marko Petek Maja Jukić Špika Marija Pecina Paula Pongrac Smiljana Goreta Ban |
| author_facet | Nikolina Vidović Igor Pasković Šime Marcelić Igor Lukić Karolina Brkić Bubola Dora Klisović Anja Novoselić Igor Palčić Marija Polić Pasković Mirjana Herak Ćustić Marko Petek Maja Jukić Špika Marija Pecina Paula Pongrac Smiljana Goreta Ban |
| author_sort | Nikolina Vidović |
| collection | DOAJ |
| description | Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound composition and odor and taste attributes of monovarietal VOOs of Istarska bjelica and Leccino cultivars were investigated. The volatile compounds were analyzed by gas chromatography with flame ionization and mass spectrometric detection after isolation by solid-phase microextraction, while sensory attributes were assessed by a professional panel. In all the investigated VOO samples, aldehydes were the most represented group of compounds, with (<i>E</i>)-2-hexenal as the most abundant, followed by (<i>Z</i>)-3-hexenal and 1-penten-3-one. Significant differences in the volatile profiles and sensory attributes were observed between VOOs from different treatments, mainly attributable to the interactions between all the factors that were investigated: treatment, cultivar, and year. Although significant interactions were noted for sensory attributes as well, the score for overall quality was generally lower for Leccino VOOs and for VOOs from both cultivars that were obtained after the highest SN dose treatment. All the samples were graded by overall sensory scores that were higher than eight and were characterized by well-pronounced fruitiness and the absence of sensory defects. The results of this study showed that foliar application of S and N significantly affects the quality of VOO, confirming that such a practice can modulate the characteristic olive oil odor and taste attributes and thus possibly influence its acceptability and preference among consumers. |
| first_indexed | 2024-03-09T20:08:25Z |
| format | Article |
| id | doaj.art-1b5e9719383a4381811bb5a4fb019a5b |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T20:08:25Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-1b5e9719383a4381811bb5a4fb019a5b2023-11-24T00:23:13ZengMDPI AGHorticulturae2311-75242022-10-0181091210.3390/horticulturae8100912Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory AttributesNikolina Vidović0Igor Pasković1Šime Marcelić2Igor Lukić3Karolina Brkić Bubola4Dora Klisović5Anja Novoselić6Igor Palčić7Marija Polić Pasković8Mirjana Herak Ćustić9Marko Petek10Maja Jukić Špika11Marija Pecina12Paula Pongrac13Smiljana Goreta Ban14Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment for Ecology, Agronomy and Aquaculture, University of Zadar, Trg Kneza Višeslava 9, 23000 Zadar, CroatiaDepartment of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment of Plant Nutrition, Division for Agroecology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, CroatiaDepartment of Plant Nutrition, Division for Agroecology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, CroatiaCentre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, CroatiaDepartment of Plant Breeding, Genetics and Biometrics, Division for Plant Sciences, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, CroatiaDepartment of Biology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaUp to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound composition and odor and taste attributes of monovarietal VOOs of Istarska bjelica and Leccino cultivars were investigated. The volatile compounds were analyzed by gas chromatography with flame ionization and mass spectrometric detection after isolation by solid-phase microextraction, while sensory attributes were assessed by a professional panel. In all the investigated VOO samples, aldehydes were the most represented group of compounds, with (<i>E</i>)-2-hexenal as the most abundant, followed by (<i>Z</i>)-3-hexenal and 1-penten-3-one. Significant differences in the volatile profiles and sensory attributes were observed between VOOs from different treatments, mainly attributable to the interactions between all the factors that were investigated: treatment, cultivar, and year. Although significant interactions were noted for sensory attributes as well, the score for overall quality was generally lower for Leccino VOOs and for VOOs from both cultivars that were obtained after the highest SN dose treatment. All the samples were graded by overall sensory scores that were higher than eight and were characterized by well-pronounced fruitiness and the absence of sensory defects. The results of this study showed that foliar application of S and N significantly affects the quality of VOO, confirming that such a practice can modulate the characteristic olive oil odor and taste attributes and thus possibly influence its acceptability and preference among consumers.https://www.mdpi.com/2311-7524/8/10/912virgin olive oilvolatilessensory analysisSPMEcv. Istarska bjelicacv. Leccino |
| spellingShingle | Nikolina Vidović Igor Pasković Šime Marcelić Igor Lukić Karolina Brkić Bubola Dora Klisović Anja Novoselić Igor Palčić Marija Polić Pasković Mirjana Herak Ćustić Marko Petek Maja Jukić Špika Marija Pecina Paula Pongrac Smiljana Goreta Ban Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes Horticulturae virgin olive oil volatiles sensory analysis SPME cv. Istarska bjelica cv. Leccino |
| title | Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes |
| title_full | Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes |
| title_fullStr | Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes |
| title_full_unstemmed | Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes |
| title_short | Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes |
| title_sort | effect of combined sulfur and nitrogen foliar supply on olive oil volatile compounds and sensory attributes |
| topic | virgin olive oil volatiles sensory analysis SPME cv. Istarska bjelica cv. Leccino |
| url | https://www.mdpi.com/2311-7524/8/10/912 |
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