Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rosati A,Cafiero C,Paoletti A,Alfei B,Caporali S,Casciani L,Valentini Mdoi
10.1016/j.foodchem.2014.03.014subject
Has Abstractpub_date
2014-09-15 00:00:00pages
236-43eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00399-9journal_volume
159pub_type
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