Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds

Curtis Kalua, Malcolm Allen, Danny Bedgood, Andrea Bishop, Paul Prenzler

Research output: Contribution to journalArticle

59 Citations (Scopus)

Abstract

Olive oil and fruit samples from six cultivars sampled at four different maturity stages were discriminated into cultivars and maturity stages. The variablesvolatile and phenolic compoundsthat significantly (p < 0.01) discriminated cultivars and maturity stage groups were identified. Separation by stepwise linear discriminant analysis revealed that Manzanilla olive cultivar was separated from cultivars Leccino, Barnea, Mission, Corregiola, and Paragon, whereas cultivars Corregiola and Paragon formed a cluster. The volatile compounds hexanol, hexanal, and 1-penten-3-ol were responsible for the discrimination of cultivars. All maturity stages were discriminated, with the separation of early stages attributed to oil phenolic compounds, tyrosol and oleuropein derivatives, whereas the volatile compounds (E)-2-hexenal, hexanol, 1-penten-3-ol, and (Z)-2-penten-3-ol characterized the separation of all maturity stages and in particular the late stages. Hexanol and 1-penten-3-ol characterized the separation of both cultivars and maturity stages.
Original languageEnglish
Pages (from-to)8054-8062
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number20
DOIs
Publication statusPublished - 2005

Fingerprint

maturity stage
Fruits
olive oil
Hexanols
volatile compounds
phenolic compounds
Fruit
fruits
cultivars
Discriminant Analysis
Olea
Oils
Discriminant analysis
Barnea
Derivatives
oleuropein
1-penten-3-ol
Olive Oil
discriminant analysis
paragon

Cite this

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title = "Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds",
abstract = "Olive oil and fruit samples from six cultivars sampled at four different maturity stages were discriminated into cultivars and maturity stages. The variablesvolatile and phenolic compoundsthat significantly (p < 0.01) discriminated cultivars and maturity stage groups were identified. Separation by stepwise linear discriminant analysis revealed that Manzanilla olive cultivar was separated from cultivars Leccino, Barnea, Mission, Corregiola, and Paragon, whereas cultivars Corregiola and Paragon formed a cluster. The volatile compounds hexanol, hexanal, and 1-penten-3-ol were responsible for the discrimination of cultivars. All maturity stages were discriminated, with the separation of early stages attributed to oil phenolic compounds, tyrosol and oleuropein derivatives, whereas the volatile compounds (E)-2-hexenal, hexanol, 1-penten-3-ol, and (Z)-2-penten-3-ol characterized the separation of all maturity stages and in particular the late stages. Hexanol and 1-penten-3-ol characterized the separation of both cultivars and maturity stages.",
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Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds. / Kalua, Curtis; Allen, Malcolm; Bedgood, Danny; Bishop, Andrea; Prenzler, Paul.

In: Journal of Agricultural and Food Chemistry, Vol. 53, No. 20, 2005, p. 8054-8062.

Research output: Contribution to journalArticle

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AU - Bishop, Andrea

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AB - Olive oil and fruit samples from six cultivars sampled at four different maturity stages were discriminated into cultivars and maturity stages. The variablesvolatile and phenolic compoundsthat significantly (p < 0.01) discriminated cultivars and maturity stage groups were identified. Separation by stepwise linear discriminant analysis revealed that Manzanilla olive cultivar was separated from cultivars Leccino, Barnea, Mission, Corregiola, and Paragon, whereas cultivars Corregiola and Paragon formed a cluster. The volatile compounds hexanol, hexanal, and 1-penten-3-ol were responsible for the discrimination of cultivars. All maturity stages were discriminated, with the separation of early stages attributed to oil phenolic compounds, tyrosol and oleuropein derivatives, whereas the volatile compounds (E)-2-hexenal, hexanol, 1-penten-3-ol, and (Z)-2-penten-3-ol characterized the separation of all maturity stages and in particular the late stages. Hexanol and 1-penten-3-ol characterized the separation of both cultivars and maturity stages.

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