title: Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars.
abstract: Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.
authors.forename: Ana G
authors.initials: AG
authors.lastname: Pérez
authors.affiliation: IFAPA, Centro Alameda del Obispo, Menéndez Pidal s/n, 14004 Córdoba, Spain.
authors.forename: Raúl
authors.initials: R
authors.lastname: de la Rosa
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Pascual
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.
authors.forename: Araceli
authors.initials: A
authors.lastname: Sánchez-Ortiz
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Romero-Segura
authors.affiliation: IFAPA, Centro Alameda del Obispo, Menéndez Pidal s/n, 14004 Córdoba, Spain.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: León
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Ctra. Utrera km 1, Campus University Pablo de Olavide, Building 46, 41013 Seville, Spain. Electronic address: carlos.sanz@ig.csic.es.
authors.forename: Carlos
authors.initials: C
authors.lastname: Sanz
mesh_terms: D001947:Breeding; D015999:Multivariate Analysis; D009812:Odorants / Q000032:analysis; D031658:Olea / Q000145:classification / Q000235:genetics / Q000502:physiology*; D000069463:Olive Oil / Q000737:chemistry*; D013045:Species Specificity; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000069463:Olive Oil; D055549:Volatile Organic Compounds
keywords: Olea europaea L.; Quality; Segregation; Variability; Virgin olive oil; Volatile compounds