Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics
In recent years, the demand for olive oils from the Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these olive oils to evaluate them. Therefore, this work describes the sensory and volatile profiles of olive oils produced in the Douro region. These wer...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/18/9246 |
| _version_ | 1797491440636395520 |
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| author | Kevin Silva Nuno Rodrigues José Alberto Pereira Elsa Ramalhosa |
| author_facet | Kevin Silva Nuno Rodrigues José Alberto Pereira Elsa Ramalhosa |
| author_sort | Kevin Silva |
| collection | DOAJ |
| description | In recent years, the demand for olive oils from the Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these olive oils to evaluate them. Therefore, this work describes the sensory and volatile profiles of olive oils produced in the Douro region. These were mainly identified as ripe fruity. Among the olfactory and gustatory sensations, the attributes of dried fruits, tomato, apple, tomato leaves, banana, and lavender stood out. Regarding volatile compounds, the following were detected in all samples: (<i>E</i>)-2-hexenal, (<i>Z</i>)-3-hexen-1-ol, (<i>E</i>)-2-hexen-1-ol, (<i>Z</i>)-3-hexen-1-ol acetate, 1-hexanol, and 2-methyl-4-pentanal. Moreover, it was impossible to separate the olive oils by sub-regions. In conclusion, studying the volatile fraction and their relationship with sensory attributes are essential to guarantee the genuineness and identity of these olive oils with a view to their future appreciation. |
| first_indexed | 2024-03-10T00:48:29Z |
| format | Article |
| id | doaj.art-e3232009f1084550b87e483f55e5a743 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T00:48:29Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-e3232009f1084550b87e483f55e5a7432023-11-23T14:55:22ZengMDPI AGApplied Sciences2076-34172022-09-011218924610.3390/app12189246Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory CharacteristicsKevin Silva0Nuno Rodrigues1José Alberto Pereira2Elsa Ramalhosa3Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalIn recent years, the demand for olive oils from the Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these olive oils to evaluate them. Therefore, this work describes the sensory and volatile profiles of olive oils produced in the Douro region. These were mainly identified as ripe fruity. Among the olfactory and gustatory sensations, the attributes of dried fruits, tomato, apple, tomato leaves, banana, and lavender stood out. Regarding volatile compounds, the following were detected in all samples: (<i>E</i>)-2-hexenal, (<i>Z</i>)-3-hexen-1-ol, (<i>E</i>)-2-hexen-1-ol, (<i>Z</i>)-3-hexen-1-ol acetate, 1-hexanol, and 2-methyl-4-pentanal. Moreover, it was impossible to separate the olive oils by sub-regions. In conclusion, studying the volatile fraction and their relationship with sensory attributes are essential to guarantee the genuineness and identity of these olive oils with a view to their future appreciation.https://www.mdpi.com/2076-3417/12/18/9246Douro regionolive oilsvalorisationvolatilessensory analysis |
| spellingShingle | Kevin Silva Nuno Rodrigues José Alberto Pereira Elsa Ramalhosa Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics Applied Sciences Douro region olive oils valorisation volatiles sensory analysis |
| title | Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics |
| title_full | Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics |
| title_fullStr | Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics |
| title_full_unstemmed | Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics |
| title_short | Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics |
| title_sort | characterisation of olive oils from the douro valley portugal study of the volatile fraction and its relationship with sensory characteristics |
| topic | Douro region olive oils valorisation volatiles sensory analysis |
| url | https://www.mdpi.com/2076-3417/12/18/9246 |
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