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Open AccessArticle

Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis

1
Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
2
Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, HR-10000 Zagreb, Croatia
3
Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 565; https://doi.org/10.3390/foods8110565 (registering DOI)
Received: 11 October 2019 / Revised: 3 November 2019 / Accepted: 6 November 2019 / Published: 9 November 2019
(This article belongs to the Special Issue Extra Virgin Olive Oil Quality, Safety, and Authenticity)
Despite having an interesting native olive gene pool and a rapidly emerging olive oil industry, monovarietal extra virgin olive oils (EVOO) from Croatia are relatively unexplored. To investigate the inter-varietal diversity of typical volatile and phenolic profiles of Croatian EVOO, 93 samples from six olive (Olea europaea L.) varieties were subjected to gas chromatography-ion trap mass spectrometry (GC-IT-MS) and ultra-performance liquid chromatography with diode array detection (UPLC-DAD), respectively. Quantitative descriptive sensory analysis was also performed. Analysis of variance extracted many relevant exclusive or partial discriminators between monovarietal EVOOs among the identified volatile compounds and phenols. Successful differentiation model with a 100% correct classification was built by linear discriminant analysis, while the most typical volatiles for each monovarietal EVOO were confirmed by partial least squares discriminant analysis. Diverse typical sensory attributes among the EVOOs were tentatively ascribed to the variations in the composition of volatiles and phenols. It was proven that the approach that comprises GC-IT-MS and UPLC-DAD analysis may provide additional objective information about varietal origin and typicity which successfully complement those obtained by sensory analysis. The approach was characterized as universal in nature, with a significant potential to contribute in strengthening the varietal identities and position on the market of monovarietal and Protected Denomination of Origin (PDO) EVOO. View Full-Text
Keywords: extra virgin olive oil; volatile compounds; phenols; sensory quality; varietal typicity extra virgin olive oil; volatile compounds; phenols; sensory quality; varietal typicity
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Lukić, I.; Lukić, M.; Žanetić, M.; Krapac, M.; Godena, S.; Brkić Bubola, K. Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis. Foods 2019, 8, 565.

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