Žanetić Mirella, Jukić Špika Maja, Ožić Mia Mirjana, Brkić Bubola Karolina
Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia.
Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia.
Plants (Basel). 2021 Sep 23;10(10):1995. doi: 10.3390/plants10101995.
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars-Oblica, Lastovka, Levantinka, and Krvavica-were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.
挥发性化合物是赋予初榨橄榄油独特香气的化学物质。单一品种的橄榄油具有独特的挥发性成分，其中一些是品种特征性成分。本文研究了来自达尔马提亚最常见的四个橄榄品种——奥布利察（Oblica）、拉什托夫卡（Lastovka）、黎凡丁卡（Levantinka）和克尔瓦维察（Krvavica）的单一品种橄榄油的总酚含量（TPC）、脂肪酸组成、挥发性化合物和感官特征。采用顶空固相微萃取结合气相色谱/质谱法分析橄榄油的挥发性成分。奥布利察油和克尔瓦维察油的平均TPC值最高（约438毫克/千克）。检测到不同品种在C16:1、C17:0、C18:1、C18:2以及C18:1/C18:2比值的脂肪酸组成上存在差异。与其他品种的油相比，克尔瓦维察油在脂肪酸组成上表现出明显差异。所有油中最普遍的挥发性化合物是反-2-己烯醛（C6醛），在黎凡丁卡油中检测到的含量最高（75.89%），其次是拉什托夫卡油（55.27%）和奥布利察油（54.86%）。奥布利察油中顺-3-己烯-1-醇的含量最高，这影响了其特有的香蕉果香，且仅在该油中检测到。拉什托夫卡油中几种挥发性化合物（庚醛、顺-2-庚烯醛、己醛、乙酸己酯）的含量最高，具有独特的木质香气，并且在所有研究品种中涩味最强。黎凡丁卡油具有最高水平的杏仁果香，而克尔瓦维察油具有最高水平的青草果香。
