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| Quality research of Longnan olive oil by GC-MS and E-Nose combined with PCA and HCA |
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| DOI：10.12166/j.zgyz.1003-7969/2020.02.009 |
| KeyWord:olive quality analysis flavor substance fatty acid |
| FundProject:甘肃省基础研究创新群体计划项目（1506RJIA116）；中央引导地方科技发展专项 |
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| Abstract: |
| Taking 20 olive varieties in Dabu olive varieties demonstration garden as samples,the olive oil was extracted by press method. The fatty acid compositions and flavor substances were detected by GC-MS and electronic nose (E-Nose)respectively,then the qualities of different varieties of olive oils were analyzed by hierarchical cluster analysis (HCA) and principal component analysis (PCA). The results showed that the fresh fruit oil yield of the 20 olive varieties was between 1.30% and 23.50%, and the average oil yield was 11.91%. The main fatty acids and their contents were: oleic acid (5896%-7486%), palmitic acid (12.20%-21.04%), linoleic acid (4.06%-1862%), stearic acid (1.61%-4.73%), linolenic acid (not detected-1.48%) and palmitoleic acid (0.57%-314%). The saturated fatty acids (SFA) , monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) accounted for 16.54%-2577%, 60.95%-75.86% and 4.54%-19.89% respectively, and MUFA/PUFA and C18∶ 1/C18∶ 2 were 3.10-16.71 and 3.21-18.44, respectively. According to the main component comprehensive scores of PCA, the quality of the Picholine was the best among the 20 varieties, while the quality of the Faga was the worst. According to HCA, 20 varieties could be divided into five groups, the fatty acid compositions and contents of olive oil were similar in the same group, while they were different among different groups. According to E-Nose, different varieties of olive oil had different flavor characteristics. The 20 varieties could be divided into seven groups by PCA, the first four groups could be clearly distinguished, the last three groups were relatively close, but they could be better differentiated. |
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