Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS‐GC‐IMS

Abstract

BACKGROUND: Single cultivar 'Olivastro di Bucchianico' extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There is very little research in the literature describing the morphological and chemical characteristics of this cultivar. RESULTS: A morphological characterization of the plant and the fruit was carried out. In addition, we characterized the chemical, physical-chemical and sensory properties of the extra virgin olive oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents in fatty acid ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds and sensory profile. The analysis of the volatile compounds was performed using a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) instrument connected to a nitrogen generator for carrier/drift gas production. CONCLUSION:The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS-GC-IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation.

Effect of Halyomorpha halys Infestation on the Physicochemical Composition and Sensory Characteristics of Olive Fruits and Olive Oils

“…Separation on a Spherisorb ODS2 column (250 × 4.6 mm I.D., 5 μm; Waters, Milford, MA, USA) was performed at 25 °C under a constant flow rate of 1 mL/min with a mobile phase of 0.2% (v/v) H 3 PO 4 in water/methanol/acetonitrile (2/49/49, v/v/v). The eluted compounds were detected at 292 nm . The area of the peaks corresponding to the tocopherols was determined with the aid of an integrator.…”

“…The HPLC analysis was conducted using a high-resolution SpectraSystem P2000 liquid chromatograph equipped with a Shodex RI SE-61 Refractive Index Detector, a ERC-3312 Degasser (Thermo Fisher Scientific, USA), a 7725 Rheodyne injector, and a 10 μL sample loop. Separation on a SuperSphere 100 column (250 × 4.6 mm I.D., 4 μm; Waters, Milford, MA, USA) was performed at 25 °C under a constant flow rate of 0.65 mL min –1 with a mobile phase of 100% propionitrile …”

“…The gas chromatographic conditions for alcoholic fractions were as follows: the initial isotherm was set at 180 °C for 8 min and then programmed at 5 °C min –1 to 265 °C and a further 15 min at 265 °C; the injector and detector temperatures were 280 and 290 °C, respectively …”

The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality

“…Concerning the Abruzzo region, even if the cultivation finds the maximum production along the coastal hill, olive trees are widely distributed overall the regional territory, starting from the sea to the foothills of Majella and Gran Sasso at 600–700 m above sea level thanks to local varieties that are particularly suitable for these environments [ 2 ]. Although the high quality of the regional production is highlighted, confirmed by few scientific research studies regarding autochthonous olive cultivars of the Abruzzo region [ 2 , 3 , 4 ], no significant economies are realized due to the presence of technical–structural, organizational and commercial problems along the entire supply chain.…”

Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS‐GC‐IMS

“…Serio et al . used HS‐GC‐IMS to analyse volatile compounds in EVOO (Serio et al ., 2021), which can be used for chemometric identification of the varietal origin of the oil understudy to verify the discriminative potential of this method in differentiating different types of cultivars. In addition, HS‐GC‐IMS combined with PCA, OPLS‐DA and other chemometric methods can also be used in the adulteration study of sesame oil, which could distinguish the real and fake sesame oil mixed with sesame essence (0.5%, W/W) as well as obtained the markers of sesame essence (Dou et al ., 2021).…”