Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1866
Title: High-performance liquid chromatography−mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency
Authors : Dierkes, Georg
Krieger, Sonja
Dück, Roman
Bongartz, Annette
Schmitz, Oliver
Hayen, Heiko
Published in : Journal of Agricultural and Food Chemistry
Volume(Issue) : 60
Issue : 31
Pages : 7597
Pages to: 7606
Publisher / Ed. Institution : American Chemical Society
Issue Date: Jul-2012
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Bitterness; Olive oil; Sensory quality; Pungency
Subject (DDC) : 664: Food technology
Abstract: Bitterness and pungency are important parameters for olive oil quality. Therefore, two instrumental methods for evaluation of these taste attributes were developed. The first one is based on the photometric measurement of total phenolic compounds content, whereas the second one is based on the semiquantitative evaluation of hydrophilic compounds by high-performance liquid chromatography−mass spectrometry (HPLC-MS). Evaluation of total phenolic compounds content was performed by a modified method for the determination of the K225 value using a more specific detection based on the pH value dependency of absorbance coefficients of phenols at λ = 274 nm. The latter method was not suitable for correct prediction, because no significant correlation between bitterness/pungency and total phenolic compounds content could be found. For the second method, areas of 25 peaks detected in 54 olive oil samples by a HPLC-MS profiling method were correlated with the bitterness and pungency by partial least-squares regression. Six compounds (oleuropein aglycon, ligstroside aglycon, decarboxymethyl oleuropein aglycon, decarboxymethyl ligstroside aglycon, elenolic acid, and elenolic acid methyl ester) show high correlations to bitterness and pungency. The computed model using these six compounds was able to predict bitterness and pungency of olive oil in the error margin of the sensory evaluation (±0.5) for most of the samples.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific Journal
DOI : 10.1021/jf3020574
10.21256/zhaw-1866
ISSN: 1520-5118
URI: https://digitalcollection.zhaw.ch/handle/11475/4262
Appears in Collections:Publikationen Life Sciences und Facility Management

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