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Article

Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes

by
Nikolina Vidović
1,†,
Igor Pasković
1,*,†,
Šime Marcelić
2,
Igor Lukić
1,3,
Karolina Brkić Bubola
1,
Dora Klisović
1,
Anja Novoselić
1,
Igor Palčić
1,3,
Marija Polić Pasković
1,
Mirjana Herak Ćustić
4,
Marko Petek
4,
Maja Jukić Špika
3,5,
Marija Pecina
6,
Paula Pongrac
7,8 and
Smiljana Goreta Ban
1,3
1
Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
2
Department for Ecology, Agronomy and Aquaculture, University of Zadar, Trg Kneza Višeslava 9, 23000 Zadar, Croatia
3
Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
4
Department of Plant Nutrition, Division for Agroecology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
5
Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
6
Department of Plant Breeding, Genetics and Biometrics, Division for Plant Sciences, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
7
Department of Biology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
8
Jožef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Horticulturae 2022, 8(10), 912; https://doi.org/10.3390/horticulturae8100912
Submission received: 15 September 2022 / Revised: 28 September 2022 / Accepted: 3 October 2022 / Published: 6 October 2022
(This article belongs to the Special Issue Impact of Plant Nutrition on Primary and Secondary Metabolites)
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Abstract

Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fertilizer S and N concentration on volatile compound composition and odor and taste attributes of monovarietal VOOs of Istarska bjelica and Leccino cultivars were investigated. The volatile compounds were analyzed by gas chromatography with flame ionization and mass spectrometric detection after isolation by solid-phase microextraction, while sensory attributes were assessed by a professional panel. In all the investigated VOO samples, aldehydes were the most represented group of compounds, with (E)-2-hexenal as the most abundant, followed by (Z)-3-hexenal and 1-penten-3-one. Significant differences in the volatile profiles and sensory attributes were observed between VOOs from different treatments, mainly attributable to the interactions between all the factors that were investigated: treatment, cultivar, and year. Although significant interactions were noted for sensory attributes as well, the score for overall quality was generally lower for Leccino VOOs and for VOOs from both cultivars that were obtained after the highest SN dose treatment. All the samples were graded by overall sensory scores that were higher than eight and were characterized by well-pronounced fruitiness and the absence of sensory defects. The results of this study showed that foliar application of S and N significantly affects the quality of VOO, confirming that such a practice can modulate the characteristic olive oil odor and taste attributes and thus possibly influence its acceptability and preference among consumers.
Keywords: virgin olive oil; volatiles; sensory analysis; SPME; cv. Istarska bjelica; cv. Leccino; SN foliar fertilization; leaves virgin olive oil; volatiles; sensory analysis; SPME; cv. Istarska bjelica; cv. Leccino; SN foliar fertilization; leaves

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MDPI and ACS Style

Vidović, N.; Pasković, I.; Marcelić, Š.; Lukić, I.; Brkić Bubola, K.; Klisović, D.; Novoselić, A.; Palčić, I.; Polić Pasković, M.; Herak Ćustić, M.; et al. Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes. Horticulturae 2022, 8, 912. https://doi.org/10.3390/horticulturae8100912

AMA Style

Vidović N, Pasković I, Marcelić Š, Lukić I, Brkić Bubola K, Klisović D, Novoselić A, Palčić I, Polić Pasković M, Herak Ćustić M, et al. Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes. Horticulturae. 2022; 8(10):912. https://doi.org/10.3390/horticulturae8100912

Chicago/Turabian Style

Vidović, Nikolina, Igor Pasković, Šime Marcelić, Igor Lukić, Karolina Brkić Bubola, Dora Klisović, Anja Novoselić, Igor Palčić, Marija Polić Pasković, Mirjana Herak Ćustić, and et al. 2022. "Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes" Horticulturae 8, no. 10: 912. https://doi.org/10.3390/horticulturae8100912

APA Style

Vidović, N., Pasković, I., Marcelić, Š., Lukić, I., Brkić Bubola, K., Klisović, D., Novoselić, A., Palčić, I., Polić Pasković, M., Herak Ćustić, M., Petek, M., Jukić Špika, M., Pecina, M., Pongrac, P., & Goreta Ban, S. (2022). Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes. Horticulturae, 8(10), 912. https://doi.org/10.3390/horticulturae8100912

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