RT Journal Article
T1 Metabolic patterns in the lipoxygenase pathway associated to fruitiness attributes of extra virgin olive oil
A1 Tome-Rodriguez, Sonia
A1 Ledesma-Escobar, Carlos Augusto
A1 Penco-Valenzuela, Jose Maria
A1 Calderon-Santiago, Monica
A1 Priego-Capote, Feliciano
K1 Extra virgin olive oil
K1 Fruitiness
K1 Volatiles
K1 Metabolomics
K1 Multivariate ROC analysis
K1 Lipoxygenase pathway
AB Fruitiness is one of the most appreciated organoleptic features of extra virgin olive oils (EVOOs), which are categorized as a function of the fruitiness intensity and typology. In this research, we determined the main C-5 and C-6 volatiles formed through the lipoxygenase pathway (LOX) in 200 EVOOs produced in two agronomic seasons. Multivariate analysis was applied to find discrimination patterns in the concentrations of volatiles in EVOOs, which were tasted and classified in terms of fruitiness by the Panel Test. Multivariate ROC analysis of metabolic ratios governing the formation of C(5 )and C(6 )volatiles allowed identifying the main enzymatic steps contributing to explain chemical differences in the volatile composition of EVOOs. Fruitiness intensity was specially explained by the conversion of 3-hexenal to 2-hexenol and 3-hexenol, whereas the type of fruitiness was conditioned by the three branches of the LOX pathway that lead to the formation of C-5 and C-6 volatiles.
PB Academic press inc elsevier science
SN 0889-1575
YR 2022
FD 2022-02-18
LK http://hdl.handle.net/10668/22303
UL http://hdl.handle.net/10668/22303
LA en
NO Tomé-Rodríguez S, Ledesma-Escobar CA, Penco-Valenzuela JM, Calderón-Santiago M, Priego-Capote F. Metabolic patterns in the lipoxygenase pathway associated to fruitiness attributes of extra virgin olive oil. Journal Of Food Composition And Analysis [Internet]. 1 de junio de 2022;109:104478. Disponible en: https://doi.org/10.1016/j.jfca.2022.104478
DS RISalud
RD Apr 12, 2025