Repository logo
 
Publication

Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants

2017Journal article Restricted access
Simple item page
dc.contributor.authorPerestrelo, R.
dc.contributor.authorSilva, C.
dc.contributor.authorSilva, P.
dc.contributor.authorCâmara, J. S.
dc.date.accessioned2019-07-24T09:20:56Z
dc.date.available2019-07-24T09:20:56Z
dc.date.issued2017
dc.description.abstractThe global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPerestrelo, R., Silva, C., Silva, P., & Câmara, J. S. (2017). Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants. Food chemistry, 227, 111-121.pt_PT
dc.identifier.doi10.1016/j.foodchem.2017.01.090pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.13/2503
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationFrom the development of a new nanomaterial-based device to the early disease diagnosis of lung cancer based on the volatomic and proteomic pattern of exhaled breath - Innovative stratey for selective removal of ethyl carbamate from wines through the development of a molecular imprinted polymer coated on celulose nanofibers
dc.relationMadeira Chemistry Research Centre
dc.subjectCommercial olive oilspt_PT
dc.subjectVolatile profilept_PT
dc.subjectMethod validationpt_PT
dc.subjectLLME/GC–qMSpt_PT
dc.subjectHS-SPME/GC–qMSpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleGlobal volatile profile of virgin olive oils flavoured by aromatic/medicinal plantspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleFrom the development of a new nanomaterial-based device to the early disease diagnosis of lung cancer based on the volatomic and proteomic pattern of exhaled breath - Innovative stratey for selective removal of ethyl carbamate from wines through the development of a molecular imprinted polymer coated on celulose nanofibers
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F97387%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00674%2F2013/PT
oaire.citation.endPage121pt_PT
oaire.citation.startPage111pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume227pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePerestrelo
person.familyNameSousa Luís
person.familyNameCâmara
person.givenNameRosa
person.givenNameCatarina Grace
person.givenNameJosé
person.identifier1441319
person.identifierC-1300-2019
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id9813-3B88-BA8D
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0002-3018-3165
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id57194492726
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isAuthorOfPublication2853e6b6-0fb5-454c-aedb-05528b76c484
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscoverye10d78be-e547-4d25-92b5-06a997ed78da
relation.isProjectOfPublication921502e4-f54c-42d2-8d38-34b8eac8affc
relation.isProjectOfPublicationfd9571e0-489f-4866-8f87-99dadd8a09d5
relation.isProjectOfPublication.latestForDiscovery921502e4-f54c-42d2-8d38-34b8eac8affc

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Global volatile profile of virgin olive oils flavoured.pdf
Size:
974.28 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Artigos em revistas internacionais