Early Identification of Olive Oil Defects throughout Shelf Life

Bibliographic Details
Main Author: Freitas, Flávia
Publication Date: 2024
Other Authors: Cabrita, Maria João, da Silva, Marco Gomes
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10362/172165
Summary: Funding Information: This work received support and help from FCT/MCTES through national funds: Associate Laboratory for Green Chemistry—LAQV (LA/P/0008/2020 DOI 10.54499/LA/P/0008/2020, UIDP/50006/2020 DOI 10.54499/UIDP/50006/2020 and UIDB/50006/2020 DOI 10.54499/UIDB/50006/2020); MED—Mediterranean Institute for Agriculture, Environment and Development (UIDB/05183/2020 DOI 10.54499/UIDB/05183/2020 and UIDP/05183/2020 DOI 10.54499/UIDP/05183/2020); CHANGE-Global Change and Sustainability Institute (LA/P/0121/2020 DOI 10.54499/LA/P/0121/2020). This research was also anchored by the RESOLUTION LAB, an infrastructure at NOVA School of Science and Technology. This research was supported by National Funds through the FCT—Foundation for Science and Technology under the Ph.D. Grant of Flávia Freitas (2020.08089.BD DOI 10.54499/2020.08089.BD). Publisher Copyright: © 2024 by the authors.
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spelling Early Identification of Olive Oil Defects throughout Shelf Lifedefectsextra virgin olive oilsensory panelshelf lifeVOCsAnalytical ChemistryFiltration and SeparationFunding Information: This work received support and help from FCT/MCTES through national funds: Associate Laboratory for Green Chemistry—LAQV (LA/P/0008/2020 DOI 10.54499/LA/P/0008/2020, UIDP/50006/2020 DOI 10.54499/UIDP/50006/2020 and UIDB/50006/2020 DOI 10.54499/UIDB/50006/2020); MED—Mediterranean Institute for Agriculture, Environment and Development (UIDB/05183/2020 DOI 10.54499/UIDB/05183/2020 and UIDP/05183/2020 DOI 10.54499/UIDP/05183/2020); CHANGE-Global Change and Sustainability Institute (LA/P/0121/2020 DOI 10.54499/LA/P/0121/2020). This research was also anchored by the RESOLUTION LAB, an infrastructure at NOVA School of Science and Technology. This research was supported by National Funds through the FCT—Foundation for Science and Technology under the Ph.D. Grant of Flávia Freitas (2020.08089.BD DOI 10.54499/2020.08089.BD). Publisher Copyright: © 2024 by the authors.The unique aroma and flavor of extra virgin olive oil (EVOO) are generally associated with its volatile composition, which includes a variety of components responsible for positive attributes as well as sensory defects which result from chemical oxidation processes and the action of exogenous enzymes. In this study, a robust analytical method, headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC/MS), was developed to tentatively identify volatile organic compounds (VOCs) as markers of positive and negative attributes, correlating them with relative percentages to estimate the risk of disqualification during the shelf life of EVOO. Significant differences (p < 0.05) were identified in the levels of VOCs over time, mainly those derived from the lipoxygenase (LOX) pathway. Principal component analysis (PCA) was applied to process the experimental data. The ratio of E-2-hexenal to acetic acid allowed for the prediction of the disqualification of monovarietal EVOO by the sensory panel.LAQV@REQUIMTEDQ - Departamento de QuímicaRUNFreitas, FláviaCabrita, Maria Joãoda Silva, Marco Gomes2024-09-20T22:22:26Z2024-05-272024-05-27T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article19application/pdfhttp://hdl.handle.net/10362/172165eng2297-8739PURE: 99834500https://doi.org/10.3390/separations11060167info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2024-09-30T01:40:45Zoai:run.unl.pt:10362/172165Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T18:53:56.059758Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Early Identification of Olive Oil Defects throughout Shelf Life
title Early Identification of Olive Oil Defects throughout Shelf Life
spellingShingle Early Identification of Olive Oil Defects throughout Shelf Life
Freitas, Flávia
defects
extra virgin olive oil
sensory panel
shelf life
VOCs
Analytical Chemistry
Filtration and Separation
title_short Early Identification of Olive Oil Defects throughout Shelf Life
title_full Early Identification of Olive Oil Defects throughout Shelf Life
title_fullStr Early Identification of Olive Oil Defects throughout Shelf Life
title_full_unstemmed Early Identification of Olive Oil Defects throughout Shelf Life
title_sort Early Identification of Olive Oil Defects throughout Shelf Life
author Freitas, Flávia
author_facet Freitas, Flávia
Cabrita, Maria João
da Silva, Marco Gomes
author_role author
author2 Cabrita, Maria João
da Silva, Marco Gomes
author2_role author
author
dc.contributor.none.fl_str_mv LAQV@REQUIMTE
DQ - Departamento de Química
RUN
dc.contributor.author.fl_str_mv Freitas, Flávia
Cabrita, Maria João
da Silva, Marco Gomes
dc.subject.por.fl_str_mv defects
extra virgin olive oil
sensory panel
shelf life
VOCs
Analytical Chemistry
Filtration and Separation
topic defects
extra virgin olive oil
sensory panel
shelf life
VOCs
Analytical Chemistry
Filtration and Separation
description Funding Information: This work received support and help from FCT/MCTES through national funds: Associate Laboratory for Green Chemistry—LAQV (LA/P/0008/2020 DOI 10.54499/LA/P/0008/2020, UIDP/50006/2020 DOI 10.54499/UIDP/50006/2020 and UIDB/50006/2020 DOI 10.54499/UIDB/50006/2020); MED—Mediterranean Institute for Agriculture, Environment and Development (UIDB/05183/2020 DOI 10.54499/UIDB/05183/2020 and UIDP/05183/2020 DOI 10.54499/UIDP/05183/2020); CHANGE-Global Change and Sustainability Institute (LA/P/0121/2020 DOI 10.54499/LA/P/0121/2020). This research was also anchored by the RESOLUTION LAB, an infrastructure at NOVA School of Science and Technology. This research was supported by National Funds through the FCT—Foundation for Science and Technology under the Ph.D. Grant of Flávia Freitas (2020.08089.BD DOI 10.54499/2020.08089.BD). Publisher Copyright: © 2024 by the authors.
publishDate 2024
dc.date.none.fl_str_mv 2024-09-20T22:22:26Z
2024-05-27
2024-05-27T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/172165
url http://hdl.handle.net/10362/172165
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2297-8739
PURE: 99834500
https://doi.org/10.3390/separations11060167
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 19
application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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