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| Effect of maturity index on fatty acids, phenolic compounds and flavor attributes of olive oil from different varieties |
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| DOI： |
| KeyWord:olive oil maturity index fatty acid phenolic compound flavor attribute |
| FundProject:甘肃省基础研究创新群体计划项目（1506RJ IA116） |
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| Abstract: |
| The olive fruits of Chenggu 32 and Leccino which were taken from the germplasm resource gene bank of Olive Research Institute of Longnan, Gansu Province were used as raw materials to extract olive oil. The fatty acids, phenolic compounds and flavor attributes of olive oil with different varieties and different maturity indexes were detected and analyzed by GC-MS, HPLC and E-nose technology to explore the relationship between qualities of different varieties of olive oil and maturity index. The results showed that with the increase of maturity index, the contents of stearic acid, oleic acid, linolenic acid and saturated fatty acid (SFA), and ratios of monounsaturated fatty acids to polyunsaturated fatty acids (MUFA/PUFA) and oleic acid to linoleic acid in olive oil of Chenggu 32 showed a decreasing trend, while the contents of linoleic acid and unsaturated fatty acid (UFA) showed an increasing trend. However, not only the contents of oleic acid and UFA, but also the ratios of MUFA to PUFA and oleic acid to linoleic acid were on the rise in olive oil of Leccino, while the contents of linoleic acid, linolenic acid and SFA were on the decline. The difference in the ratios of oleic acid to linoleic acid and MUFA to PUFA between the olive oils of Chenggu 32 and Leccino could be used as the basis for the identification of them. In addition, with the increase of maturity index, the contents of tyrosol and total phenol in olive oil of the two varieties showed an overall decreasing trend, but the contents of vanillic acid and luteolin showed an overall increasing trend. The content of hydroxytyrosol in Chenggu 32 gradually decreased overall while that in Leccino gradually increased overall. The content of cynaroside remained stable in olive oil of the two cultivars. The E-nose response signal values of flavor substances were significantly reduced in olive oil of both cultivars. The composition and content of fatty acids and phenolic compounds in olive oil as well as the difference of flavor attribute signal response values combined with principal component analysis (PCA) could be used to effectively identify and distinguish Chenggu 32 and Leccino olive oil with different maturity indexes. |
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