Fruits from seven different varieties of Olea europaea L., grown in the same environmental conditions, were harvested in two succeeding years at the sime ripening degree and immediatly processed. The oils obtained were submitted to gas chromatographic determinations of the volatile compounds extracted by dynamic headspace tecnique. The results demonstrated that the accumulation of the different metabolites in the oils obtaneid from the various cultivars were strictly connected with the varietal parameter becouse of the enzyme differences genetically determined.Thjis feature made possible the differentiation of the examined cultivars on the basis of the percent of each metabolite from the enzymatic transformation of 13-hydroperoxides of linolenic acid. Oils from Picual and Koroneiki varietes cultivated in Spain and Grece, respectively, showed contyents of volatiles very similar to those detected in the oils of the same varieties cultivated in Italy, proving that they were non significantly influenced by the environmental conditions.
|Autori:||Angerosa, F.;Basti, C.;Vito, R.|
|Data di pubblicazione:||1999|
|Titolo:||Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars|
|Rivista:||JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY|
|Appare nelle tipologie:||1.1 Articolo in rivista|