基于酚类和挥发性化合物对橄榄油和水果进行品种及成熟阶段的鉴别。

Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.

作者信息

Kalua Curtis M, Allen Malcolm S, Bedgood Danny R, Bishop Andrea G, Prenzler Paul D

机构信息

E. H. Graham Centre for Agricultural Innovation, School of Science and Technology, and School of Wine and Food Science, Locked Bag 588, Charles Stuart University, Wagga Wagga 2678, Australia.

出版信息

J Agric Food Chem. 2005 Oct 5;53(20):8054-62. doi: 10.1021/jf051233i.

DOI:10.1021/jf051233i

PMID:16190670

Abstract

Olive oil and fruit samples from six cultivars sampled at four different maturity stages were discriminated into cultivars and maturity stages. The variables-volatile and phenolic compounds-that significantly (p < 0.01) discriminated cultivars and maturity stage groups were identified. Separation by stepwise linear discriminant analysis revealed that Manzanilla olive cultivar was separated from cultivars Leccino, Barnea, Mission, Corregiola, and Paragon, whereas cultivars Corregiola and Paragon formed a cluster. The volatile compounds hexanol, hexanal, and 1-penten-3-ol were responsible for the discrimination of cultivars. All maturity stages were discriminated, with the separation of early stages attributed to oil phenolic compounds, tyrosol and oleuropein derivatives, whereas the volatile compounds (E)-2-hexenal, hexanol, 1-penten-3-ol, and (Z)-2-penten-3-ol characterized the separation of all maturity stages and in particular the late stages. Hexanol and 1-penten-3-ol characterized the separation of both cultivars and maturity stages.

摘要

对六个品种在四个不同成熟阶段采集的橄榄油和水果样本进行了品种和成熟阶段的区分。确定了能够显著（p < 0.01）区分品种和成熟阶段组的变量——挥发性化合物和酚类化合物。通过逐步线性判别分析进行的分离显示，曼萨尼拉橄榄品种与莱基诺、巴尔内亚、米申、科雷吉奥拉和帕拉贡品种区分开来，而科雷吉奥拉和帕拉贡品种形成一个聚类。挥发性化合物己醇、己醛和1-戊烯-3-醇导致了品种的区分。所有成熟阶段都被区分出来，早期阶段的分离归因于油中的酚类化合物、酪醇和橄榄苦苷衍生物，而挥发性化合物（E）-2-己烯醛、己醇、1-戊烯-3-醇和（Z）-2-戊烯-3-醇是所有成熟阶段特别是后期阶段分离的特征。己醇和1-戊烯-3-醇是品种和成熟阶段分离的特征。