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Identificação de marcadores de defeito e monitorização da sua evolução ao longo da vida útil de azeites virgens
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O azeite é um dos produtos alimentares mais importantes na dieta mediterrânica. É muito apreciado pelos consumidores pelas suas propriedades organoléticas, qualidade nutricional, propriedades benéficas à saúde e elevado tempo de vida útil.
Com a empresa Victor Guedes, responsável pelo azeite Gallo, a 3ª maior marca de azeite mundial, estimou-se a durabilidade em armazém de um azeite já engarrafado para consumo.
Este trabalho teve como principais objetivos desenvolver estratégias analíticas que permitam estudar o perfil volátil de amostras de azeite: uma amostra de azeite monovarietal e uma amostra que constitui uma mistura de variedades de azeite. Correlacionando os dados cromatográficos com os obtidos por análise sensorial, foi estimada a durabilidade em prateleira das diferentes amostras por um período de 1 a 16 meses.
Neste trabalho foram estudados os compostos que atribuem atributos negativos, como a tulha, o ranço e o mofo, em dois tipos de amostras de azeite, variedade Arbequina e azeite Comunitário (mistura de variedades).
Recorreu-se à cromatografia gasosa acoplada a espetrometria de massa, HS-SPME-GC/MS, para estudar o perfil volátil das amostras e identificar os compostos responsáveis pelos atributos negativos no azeite.
Foram identificados aproximadamente 400 compostos orgânicos voláteis de famílias funcionais muito variadas e utilizando análise de componente principal, PCA, resultaram 22 compostos que assinalam sensorialmente o aparecimento de defeito, correspondendo para a 1ª e 2ª componente principais, acima de 70% da variabilidade acumulada do sistema.
Nestes 22 compostos encontram-se álcoois, aldeídos e ácidos carboxílicos.
Olive oil is one of the most important food products in Mediterranean diet. It is appreciated by consumers for its organoleptic properties, nutritional quality, health benefits, and long shelf life. With the support of the company Victor Guedes, responsible for Gallo olive oil, the third largest olive oil brand worldwide, we have estimated the durability in storage of bottled olive oil for consumption. The main goals of this study was to develop analytical strategies to study the volatile profile of olive oil samples: one sample of monovarietal olive oil and one sample of a mixture of olive varieties. Correlating the chromatographic data with the data from sensorial analysis, the shelf life of the different samples was estimated for a period of 1 to 16 months. It was studied the compounds responsible for the negative attributes, such as fusty, rancid and mold, in two types of olive oil samples, Arbequina variety and Comunitário olive oil (mix of varieties). The technique used to study the chromatographic profile and the responsible compounds for the negative defects in olive oil was gas chromatography coupled to mass spectrometry technique, HS-SPME-GC/MS. Approximately 400 volatile organic compounds from very different functional families were identified, and using Principal Component Analysis (PCA) we obtained 22 compounds with sensory results for the defect appearance, corresponding to the first and second main components, above 70% of the accumulated variability of the system.
Olive oil is one of the most important food products in Mediterranean diet. It is appreciated by consumers for its organoleptic properties, nutritional quality, health benefits, and long shelf life. With the support of the company Victor Guedes, responsible for Gallo olive oil, the third largest olive oil brand worldwide, we have estimated the durability in storage of bottled olive oil for consumption. The main goals of this study was to develop analytical strategies to study the volatile profile of olive oil samples: one sample of monovarietal olive oil and one sample of a mixture of olive varieties. Correlating the chromatographic data with the data from sensorial analysis, the shelf life of the different samples was estimated for a period of 1 to 16 months. It was studied the compounds responsible for the negative attributes, such as fusty, rancid and mold, in two types of olive oil samples, Arbequina variety and Comunitário olive oil (mix of varieties). The technique used to study the chromatographic profile and the responsible compounds for the negative defects in olive oil was gas chromatography coupled to mass spectrometry technique, HS-SPME-GC/MS. Approximately 400 volatile organic compounds from very different functional families were identified, and using Principal Component Analysis (PCA) we obtained 22 compounds with sensory results for the defect appearance, corresponding to the first and second main components, above 70% of the accumulated variability of the system.
Descrição
Palavras-chave
Azeite Propriedades organoléticas Tulha Ranço Mofo Arbequina Comunitário Perfil volátil PCA SPME GC/MS Olive oil Organoleptic properties Fusty Rancid Mold Chromatographic profile