engleski

Comparison of Istrian and Dalmatian virgin olive oils based on aroma and phenol profiles

With the aim to compare monovarietal virgin olive oils (VOO) produced from native varieties in two main Croatian olive growing areas, Istria (IS) and Dalmatia (DA), samples from harvest 2015 were collected from producers, and subjected to HS- SPME-GC/MS analysis of volatile aromas, and HPLC- DAD analysis of phenols. Hydrocarbon concentrations were generally significantly higher in IS. Terpenes, such as γ-terpinene, ocimenes, linalool, and γ-elemene, were more abundant in DA, while (+)-cycloisosativene and α- farnesene in IS. IS contained higher amounts of green aldehydes and ketones, such as important lipoxygenase products (E)-2-pentenal, (E)-3- hexenal, (E)-2-hexenal, and 1-penten-3-one, while DA were richer in hexanal. Among alcohols, IS were distinguished mostly by 1-penten-3-ol and (Z)-2-penten-1-ol, and DA by 3-methyl-1-butanol, 1-pentanol, and (Z)-3-hexen-1-ol. Short-chain acids were significantly higher in DA, and medium-chain acids in IS. (Z)-3- and (Z)-2-hexen- 1-yl acetate characterised IS VOO. Benzenoid pcymenene, acetophenone, and 4-ethylbenzaldehyde levels were higher in IS, while methyl benzoate, methyl salicylate, and benzyl alcohol in DA. Among phenols, IS had significantly higher concentrations of vanillin, apigenin, and pinoresinol, while hydroxytyrosol, its acetate, coumaric acid, luteolin, secologanoside, and an elenolic acid glucoside were more abundant in DA. This work has been supported in part by Croatian Science Foundation under the project UIP-2014-09- 1194.

virgin olive oil ; Istria ; Dalmatia ; aromas ; phenols

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