THE WHOLENESS AND HEALTHINESS OF MILLED FRUITS ARE VERY IMPORTANT CONDITIONS FOR THE FINAL QUALITY OF VIRGIN OLIVE OIL. FOR EXAMPLE, THE ACTION OF PESTS AS BACTROCERA OLEAE DURING THE OLIVES GROWTH IS ONE OF THE MAIN CAUSES OF UNDESIRABLE METABOLIC PROCESSES THAT LEAD TO THE DETERIORATION OF THE VIRGIN OLIVE OIL QUALITY. IN THIS WORK, THE EVALUATION OF THE MAIN INDICES OF VIRGIN OLIVE OIL QUALITY (FREE ACIDITY, PEROXIDE NUMBER, SENSORY ANALYSIS) WAS FIRSTLY ACHIEVED; SECONDLY, THE EFFECT OF DIFFERENT DEGREES OF BACTROCERA OLEAE INFESTATION ON QUALIQUANTITATIVE COMPOSITION IN VOLATILE COMPOUNDS OF 32 VIRGIN OLIVE OILS WAS EVALUATED. THE SPME/GC ANALYTICAL TECHNIQUE, COUPLED WITH THE USE OF MASS SPECTROMETRY DETECTOR (GCMSD) AND FLAME IONIZATION DETECTOR (GC-FID) WAS APPLIED TO EXTRACT, TO IDENTIFY AND TO QUANTIFY THE VOLATILE FRACTION. STATISTICAL ELABORATION OF DATA EVIDENCED GOOD CORRELATIONS BETWEEN PERCENTAGES OF ATTACK AND FREE ACIDITY (R=0.77), PEROXIDE NUMBER (R=0.58) AND SOME OF THE VOLATILE MOLECULES. IN PARTICULAR, THE 6-METHYL-5-HEPTEN-2-ONE WAS THE MOST POSITIVELY CORRELATED (R=0,78) COMPOUND WITH BACTROCERA OLEAE ATTACK. THE RESULTS OF NIPALS-PLS ELABORATION HAVE SHOWN HIGHER SIMILARITY BETWEEN THE AROMATIC PROFILES OF OILS PRODUCED FROM DAMAGED OLIVES AND THOSE OF WINEY AND FUSTY OFFICIAL DEFECTS (SUPPLIED BY IOOC).
Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive
CICHELLI, Angelo;
2008-01-01
Abstract
THE WHOLENESS AND HEALTHINESS OF MILLED FRUITS ARE VERY IMPORTANT CONDITIONS FOR THE FINAL QUALITY OF VIRGIN OLIVE OIL. FOR EXAMPLE, THE ACTION OF PESTS AS BACTROCERA OLEAE DURING THE OLIVES GROWTH IS ONE OF THE MAIN CAUSES OF UNDESIRABLE METABOLIC PROCESSES THAT LEAD TO THE DETERIORATION OF THE VIRGIN OLIVE OIL QUALITY. IN THIS WORK, THE EVALUATION OF THE MAIN INDICES OF VIRGIN OLIVE OIL QUALITY (FREE ACIDITY, PEROXIDE NUMBER, SENSORY ANALYSIS) WAS FIRSTLY ACHIEVED; SECONDLY, THE EFFECT OF DIFFERENT DEGREES OF BACTROCERA OLEAE INFESTATION ON QUALIQUANTITATIVE COMPOSITION IN VOLATILE COMPOUNDS OF 32 VIRGIN OLIVE OILS WAS EVALUATED. THE SPME/GC ANALYTICAL TECHNIQUE, COUPLED WITH THE USE OF MASS SPECTROMETRY DETECTOR (GCMSD) AND FLAME IONIZATION DETECTOR (GC-FID) WAS APPLIED TO EXTRACT, TO IDENTIFY AND TO QUANTIFY THE VOLATILE FRACTION. STATISTICAL ELABORATION OF DATA EVIDENCED GOOD CORRELATIONS BETWEEN PERCENTAGES OF ATTACK AND FREE ACIDITY (R=0.77), PEROXIDE NUMBER (R=0.58) AND SOME OF THE VOLATILE MOLECULES. IN PARTICULAR, THE 6-METHYL-5-HEPTEN-2-ONE WAS THE MOST POSITIVELY CORRELATED (R=0,78) COMPOUND WITH BACTROCERA OLEAE ATTACK. THE RESULTS OF NIPALS-PLS ELABORATION HAVE SHOWN HIGHER SIMILARITY BETWEEN THE AROMATIC PROFILES OF OILS PRODUCED FROM DAMAGED OLIVES AND THOSE OF WINEY AND FUSTY OFFICIAL DEFECTS (SUPPLIED BY IOOC).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
