Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco
The purpose of this study is the evaluation of flavor profiles of monovarietal virgin olive oils (VOO) produced in the Oriental region of Morocco via the characterization of volatile compounds, using SPME-GC/MS technique, and the determination of total phenolic content (colorimetric method). The stu...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2017-09-01
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| Series: | Oilseeds and fats, crops and lipids |
| Subjects: | |
| Online Access: | https://doi.org/10.1051/ocl/2017012 |
| _version_ | 1818853064605433856 |
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| author | Mansouri Farid Ben Moumen Abdessamad Richard Gaetan Fauconnier Marie-Laure Sindic Marianne Serghini Caid Hana Elamrani Ahmed |
| author_facet | Mansouri Farid Ben Moumen Abdessamad Richard Gaetan Fauconnier Marie-Laure Sindic Marianne Serghini Caid Hana Elamrani Ahmed |
| author_sort | Mansouri Farid |
| collection | DOAJ |
| description | The purpose of this study is the evaluation of flavor profiles of monovarietal virgin olive oils (VOO) produced in the Oriental region of Morocco via the characterization of volatile compounds, using SPME-GC/MS technique, and the determination of total phenolic content (colorimetric method). The study concerns oils of three European olive cultivars (Arbosana, Arbequina and Koroneiki) which were recently introduced in Morocco under irrigated high-density plantation system. GC/MS aroma profiles of analyzed VOOs showed the presence of 35 volatile compounds. The major compounds in such oils are C6 compounds produced from linoleic and linolenic acids via lipoxygenase pathway such as trans-2-hexenal, cis-2-hexenal, cis-3-hexen-1-ol, trans-3-hexen-1-ol, trans-3-hexen-1-ol acetate, hexanal and 1-hexanol in different proportions depending on the cultivar (p < 0.05). In addition, statistical analyses indicate that the analyzed VOOs have different aroma profiles. Arbequina oil has a high proportion of compounds with sensory notes “green” and “sweet” giving it a fruity sensation compared to Arbosana and Koroneiki. In parallel, Arbosana and Koroneiki oils are rich in phenolic compounds and provide relatively bitter and pungent tastes to these oils. |
| first_indexed | 2024-12-19T07:30:53Z |
| format | Article |
| id | doaj.art-5f85e5258ec3489aaf918223baa4e556 |
| institution | Directory Open Access Journal |
| issn | 2272-6977 2257-6614 |
| language | English |
| last_indexed | 2024-12-19T07:30:53Z |
| publishDate | 2017-09-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | Oilseeds and fats, crops and lipids |
| spelling | doaj.art-5f85e5258ec3489aaf918223baa4e5562022-12-21T20:30:42ZengEDP SciencesOilseeds and fats, crops and lipids2272-69772257-66142017-09-01245A50110.1051/ocl/2017012ocl160026Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of MoroccoMansouri FaridBen Moumen AbdessamadRichard GaetanFauconnier Marie-LaureSindic MarianneSerghini Caid HanaElamrani AhmedThe purpose of this study is the evaluation of flavor profiles of monovarietal virgin olive oils (VOO) produced in the Oriental region of Morocco via the characterization of volatile compounds, using SPME-GC/MS technique, and the determination of total phenolic content (colorimetric method). The study concerns oils of three European olive cultivars (Arbosana, Arbequina and Koroneiki) which were recently introduced in Morocco under irrigated high-density plantation system. GC/MS aroma profiles of analyzed VOOs showed the presence of 35 volatile compounds. The major compounds in such oils are C6 compounds produced from linoleic and linolenic acids via lipoxygenase pathway such as trans-2-hexenal, cis-2-hexenal, cis-3-hexen-1-ol, trans-3-hexen-1-ol, trans-3-hexen-1-ol acetate, hexanal and 1-hexanol in different proportions depending on the cultivar (p < 0.05). In addition, statistical analyses indicate that the analyzed VOOs have different aroma profiles. Arbequina oil has a high proportion of compounds with sensory notes “green” and “sweet” giving it a fruity sensation compared to Arbosana and Koroneiki. In parallel, Arbosana and Koroneiki oils are rich in phenolic compounds and provide relatively bitter and pungent tastes to these oils.https://doi.org/10.1051/ocl/2017012virgin olive oilvolatile compoundsphenolssolid phase micro extraction |
| spellingShingle | Mansouri Farid Ben Moumen Abdessamad Richard Gaetan Fauconnier Marie-Laure Sindic Marianne Serghini Caid Hana Elamrani Ahmed Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco Oilseeds and fats, crops and lipids virgin olive oil volatile compounds phenols solid phase micro extraction |
| title | Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco |
| title_full | Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco |
| title_fullStr | Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco |
| title_full_unstemmed | Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco |
| title_short | Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco |
| title_sort | flavor profiles of monovarietal virgin olive oils produced in the oriental region of morocco |
| topic | virgin olive oil volatile compounds phenols solid phase micro extraction |
| url | https://doi.org/10.1051/ocl/2017012 |
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