The influence of the ripening process on the distribution of metabolites from 13-13-hydroperoxides of linolenic acid was investigated. this is a tool useful for identifying the cultivars used in producing monovarietal oils. The changes in the concentration of C6 compounds from the lipoxygenase pathway were studiedintelation to the fruit ripeness factor only. It was found that the percent distribution of C6 metabolites from the linolenic acid in the oils extracted from olives having different skin pigmentation , from half.cherry to black stages, was the same. This fact implies that their accumulation, during the harvesting time, is only connected with genetic characteristics and, therefore, independent from the degree of ripeness of the fruits. The comparison of the volatile composition of oils extracted from olives of Carolea, Coratina and Gentile di Chieti cultivars at different ripening stages (green, half-cherry, cherry and black) showed an overall stedy increase inthe concentration of C6 aldehydes, until reaching a maximum value when skin pigmentation of the olive fruits changed from green to purple. The ripe stage was characterized by a considerable reduction in C6 volatile compounds , especially those from linolenic acid.
|Autori:||Angerosa, F.;Basti, C.|
|Data di pubblicazione:||2001|
|Titolo:||Olive oil volatile compounds from the lipoxygenase pathway in relation to fruit ripeness|
|Rivista:||ITALIAN JOURNAL OF FOOD SCIENCE|
|Appare nelle tipologie:||1.1 Articolo in rivista|