Mikrou Theano, Kasimati Katerina, Doufexi Ioanna, Kapsokefalou Maria, Gardeli Chrysavgi, Mallouchos Athanasios
Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
Foods. 2021 May 2;10(5):1000. doi: 10.3390/foods10051000.
Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason, the volatile components of industrially fermented table olives from Kalamata, Conservolea and Halkidiki cultivars grown in different geographical areas within Greece were determined using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. More than 100 volatile compounds were identified and distributed over different chemical classes. All samples were rich in esters, alcohols and acids, whereas the samples of cv. Halkidiki were also characterized by increased levels of volatile phenols. Both qualitative and quantitative differences were observed, which resulted in the discrimination of the table olives according to olive cultivar and growing location. To the best of our knowledge, this is the first systematic study on the volatile profiles of table olives from Greek cultivars that also highlights the pronounced effect of olives' growing location.
餐用橄榄是希腊最重要的发酵产品之一。它们备受赞赏的风味与挥发性成分直接相关。然而，关于希腊栽培品种餐用橄榄挥发性成分的广泛数据在文献中很少见。因此，采用顶空固相微萃取结合气相色谱-质谱联用技术，测定了在希腊不同地理区域种植的卡拉马塔、康塞尔沃莱亚和哈尔基迪基品种的工业发酵餐用橄榄的挥发性成分。鉴定出100多种挥发性化合物，并分布在不同的化学类别中。所有样品富含酯类、醇类和酸类，而哈尔基迪基品种的样品还具有挥发性酚类含量增加的特征。观察到了定性和定量差异，这导致根据橄榄品种和种植地点对餐用橄榄进行区分。据我们所知，这是首次对希腊栽培品种餐用橄榄的挥发性成分进行系统研究，该研究还突出了橄榄种植地点的显著影响。
