Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)

Adolfo Rosati*, Caterina Cafiero, Andrea Paoletti, Barbara Alfei, Silvia Caporali, Lorena Casciani, Massimiliano Valentini

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةArticleمراجعة النظراء

41 اقتباسات (Scopus)

ملخص

We examined whether some agronomical practices (i.e. organic vs. conventional) affect olive fruit and oil composition, and oil sensory properties. Fruit characteristics (i.e. fresh and dry weight of pulp and pit, oil content on a fresh and dry weight basis) did not differ. Oil chemical traits did not differ except for increased content of polyphenols in the organic treatments, and some changes in the acidic composition. Sensory analysis revealed increased bitterness (both cultivars) and pungency (Frantoio) and decreased sweetness (Frantoio) in the organic treatment. Fruit metabolomic analysis with HRMAS-NMR indicated significant changes in some compounds including glycocholate, fatty acids, NADPH, NADP+, some amino acids, thymidine, trigonelline, nicotinic acid, 5,6-dihydrouracil, hesanal, cis-olefin, β-d-glucose, propanal and some unassigned species. The results suggest that agronomical practices may have effects on fruit composition that may be difficult to detect unless a broad-spectrum analysis is used.

اللغة الأصليةEnglish
الصفحات (من إلى)236-243
عدد الصفحات8
دوريةFood Chemistry
مستوى الصوت159
المعرِّفات الرقمية للأشياء
حالة النشرPublished - سبتمبر 15 2014
منشور خارجيًانعم

ASJC Scopus subject areas

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