Fac-simile Scheda Linee di Ricerca - Federalimentare

were, on the contrary, published on the application in VOO origin discrimination of others instrumental techniquessuch as PTR-MS and electronic nose.In this paper the volatile composition of VOO obtained from different Italian cultivars grown in various Italiangeographic areas were studied. The potential use of volatile compounds as markers of genetic or geographic originof oil was investigated comparing the results obtained using SPME-GSMS, PTR-MS and electronic nose.4) Servili M., Esposto S., Taticchi A., Urbani S. Di Maio I., Sordini B., Selvaggini R.,Montedoro GF., Angerosa F. (2008) Volatile compounds of virgin olive oil: their importancein the sensory quality. Advances in Olive Resources, Editors: Liliane Berti and JacquesMaury, pp. 45-77.The typical aroma of a virgin olive oil (VOO) rises from several volatile compounds which are responsible forfragrances described by the following attributes: “fruity”, “cut grass”, “leaf”, “tomato”, “artichoke”, “walnuthusk”, “apple” or other fruits.The C 6 and C 5 substances, especially C 6 linear unsaturated and saturated aldheydes and alcohols, represent themost important fraction of the volatile compounds and from a quantitative point of view, large amounts of thesesubstances are generally found in high quality VOOs.The C 6 and C 5 volatile aldehydes, alcohols and esters are produced during mechanical extraction of the oil by thelipoxygenase (LOX) pathway using the polyunsaturated fatty acids as substrate. In this pathway their end concentrationsare due to the activity level of each involved enzyme.In this chapter the relationships between volatile compounds and sensory attributes as well as the composition ofthe volatile compounds and their biogenesis are discussed.Volatile substances responsible for VOO typical flavours are examined and the influence of the main environmental,agronomic and technological factors on the composition of the VOO head-space is discussed. The originof VOO off-flavours are also described and the consequent changes of volatile composition and of sensory characteristicsof VOO are analysed.Furthermore, analytical methodologies for detecting defects and for characterizing VOO according to origin areaand cultivar of the olives are elucidated.5) Esposto S., Servili M., Selvaggini R., Riccò I., Taticchi A., Urbani S., Montedoro GF. (2006)Discrimination of virgin olive oil defects (2006) Comparison of two evaluation methods: HS-SPME-GC/MS and electronic nose. Proceedings of the 11 th Weurman Flavour Research Symposium,Roskilde Denmark 21-24 June, 2005. Flavour Science Recent Advances and Trends,Eds. W.L.P. Bredie, M.A. Petersen, pp.315-318.The Head Space Analysis (HSA) of olive oil volatile compounds can be performed using the Solid Phase MicroExtraction (SPME)-GC/MS and the Electronic Nose.This paper reports a comparison among them to evaluate their application to detect the most important olive oildefects such as “sludge”, “heated” and “vinegary”, and to classify the olive oils according to off flavour intensities.The research was carried out on blends of refined and virgin olive oils from Greece, Spain and Italy containingvirgin olive oils (I.O.O.C. certification) with the defects indicated above at adequate concentrations to reach fourdifferent odour thresholds. Furthermore, by SPME-GC/MS, the most abundant volatile compounds in sample’shead space for each defect considered, were identified.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it372