Influence of olive (cv Grignano) fruit ripening and oil extraction under different nitrogen regimes on volatile organic compound emissions studied by PTR-MS technique |
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Authors: | Vezzaro Alice Boschetti Andrea Dell'Anna Rossana Canteri Roberto Dimauro Mariano Ramina Angelo Ferasin Massimo Giulivo Claudio Ruperti Benedetto |
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Institution: | (1) Dipartimento di Agronomia Ambientale e Produzioni Vegetali, Universit? di Padova, Viale dell’Universit? 16, 35020 Legnaro (PD), Italy;(2) Centro di Fisica degli Stati Aggregati, Fondazione Bruno Kessler e Consiglio Nazionale delle Ricerche, Via alla Cascata 56/C, 38123 Trento, Italy;(3) Fondazione Bruno Kessler–Center for Materials and Microsystems, Via Sommarive 18, 38123 Trento, Italy |
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Abstract: | Volatile organic compounds of extra virgin olive oils obtained from the local Italian cultivar Grignano were measured by proton
transfer reaction–mass spectrometry (PTR-MS). Oils were extracted by olives harvested at different ripening stages across
veraison, performing each extraction step and the whole extraction process in nitrogen atmosphere to observe the changes in the volatile
profiles of the oils. Principal component analysis carried out on the full spectral signature of the PTR-MS measurements showed
that the stage of ripening has a stronger effect on the global definition of volatile profiles than the use of nitrogen during
oil extraction. The fingerprint-like chemical information provided by the spectra were used to construct a heat map, which
allowed the dynamical representation of the multivariate nature of mass evolution during the ripening process. This provided
the first evidence that some groups of volatile organic compounds displayed a time course of regulation with coordinated increasing
or decreasing trends in association with specific stages of fruit ripening. |
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