Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Food Chem. 2013 Nov 1;141(1):637-43. doi: 10.1016/j.foodchem.2013.02.095. Epub 2013 Mar 7.
The two constitutive parts of four cultivars (Arbequina, Picual, Local and Manzanilla de Sevilla) grown in Spain were separately analysed in order to establish the role of pulp and seed in the biogenesis of extra virgin olive oil (EVOO) aroma through the lipoxygenase (LOX) pathway. C6 and C5 volatile compounds responsible of EVOO aroma were produced by endogenous enzymes in both parts of olive fruits and the differences can be attributed to different enzymes distribution in pulp and seed. According to results, C6 and C5 volatile compounds have mainly their biogenesis in pulp (80-90%) vs. seed (20-10%), independently of the cultivar considered. A linear discriminant analysis was used to establish discriminant aroma compounds between pulp and seed related to the maturity index. A decrease in trans-2-hexen-1-al and an increase in 1-hexanol with ripeness were observed independently of the cultivar considered. Finally, Partial Least Squares (PLS) regression analysis between pulp and seed aroma compounds allowed to establish those volatile compounds that better describe each cultivar.
为了通过脂氧合酶（LOX）途径确定果肉和种子在特级初榨橄榄油（EVOO）香气生物合成中的作用，分别分析了在西班牙种植的四个品种（ Arbequina、Picual、Local 和 Manzanilla de Sevilla）的两个组成部分。C6 和 C5 挥发性化合物是由橄榄果实两部分的内源性酶产生的，其差异可归因于果肉和种子中不同酶的分布。根据结果，C6 和 C5 挥发性化合物的生物合成主要在果肉中（80-90%），而在种子中（20-10%），这与所考虑的品种无关。线性判别分析用于建立与成熟指数相关的果肉和种子之间的判别香气化合物。随着成熟度的增加，观察到反式-2-己烯-1-醛减少，1-己醇增加，这与所考虑的品种无关。最后，果肉和种子香气化合物之间的偏最小二乘（PLS）回归分析允许确定那些能够更好地描述每个品种的挥发性化合物。
