Next Article in Journal
Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization
Next Article in Special Issue
Saffron Samples of Different Origin: An NMR Study of Microwave-Assisted Extracts
Previous Article in Journal / Special Issue
The “Dark Side” of Food Stuff Proteomics: The CPLL-Marshals Investigate
Foods 2014, 3(2), 238-249; doi:10.3390/foods3020238
Article

1H NMR Spectroscopy and Multivariate Analysis of Monovarietal EVOOs as a Tool for Modulating Coratina-Based Blends

,
 and *
Received: 31 January 2014; in revised form: 26 March 2014 / Accepted: 8 April 2014 / Published: 17 April 2014
(This article belongs to the Special Issue Foodomics 2013)
View Full-Text   |   Download PDF [688 KB, uploaded 17 April 2014]   |   Browse Figures
Abstract: Coratina cultivar-based olives are very common among 100% Italian extra virgin olive oils (EVOOs). Often, the very spicy character of this cultivar, mostly due to the high polyphenols concentration, requires blending with other “sweetener” oils. In this work, monovarietal EVOO samples from the Coratina cultivar (Apulia, Italy) were investigated and compared with monovarietal EVOO from native or recently introduced Apulian (Italy) cultivars (Ogliarola Garganica, Ogliarola Barese, Cima di Mola, Peranzana, Picholine), from Calabria (Italy) (Carolea and Rossanese) and from other Mediterranean countries, such as Spain (Picual) and Greece (Kalamata and Koroneiki) by 1H NMR spectroscopy and multivariate analysis (principal component analysis (PCA)). In this regard, NMR signals could allow a first qualitative evaluation of the chemical composition of EVOO and, in particular, of its minor component content (phenols and aldehydes), an intrinsic behavior of EVOO taste, related to the cultivar and geographical origins. Moreover, this study offers an opportunity to address blended EVOOs tastes by using oils from a specific region or country of origin.
Keywords: olive oil; 1H NMR spectroscopy; monovarietal EVOO; PCA olive oil; 1H NMR spectroscopy; monovarietal EVOO; PCA
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

Del Coco, L.; De Pascali, S.A.; Fanizzi, F.P. 1H NMR Spectroscopy and Multivariate Analysis of Monovarietal EVOOs as a Tool for Modulating Coratina-Based Blends. Foods 2014, 3, 238-249.

AMA Style

Del Coco L, De Pascali SA, Fanizzi FP. 1H NMR Spectroscopy and Multivariate Analysis of Monovarietal EVOOs as a Tool for Modulating Coratina-Based Blends. Foods. 2014; 3(2):238-249.

Chicago/Turabian Style

Del Coco, Laura; De Pascali, Sandra A.; Fanizzi, Francesco P. 2014. "1H NMR Spectroscopy and Multivariate Analysis of Monovarietal EVOOs as a Tool for Modulating Coratina-Based Blends." Foods 3, no. 2: 238-249.


Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert