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https://doi.org/10.21256/zhaw-1866Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Dierkes, Georg | - |
| dc.contributor.author | Krieger, Sonja | - |
| dc.contributor.author | Dück, Roman | - |
| dc.contributor.author | Bongartz, Annette | - |
| dc.contributor.author | Schmitz, Oliver | - |
| dc.contributor.author | Hayen, Heiko | - |
| dc.date.accessioned | 2018-03-26T14:33:43Z | - |
| dc.date.available | 2018-03-26T14:33:43Z | - |
| dc.date.issued | 2012-07 | - |
| dc.identifier.issn | 0021-8561 | de_CH |
| dc.identifier.issn | 1520-5118 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/4262 | - |
| dc.description.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. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | American Chemical Society | de_CH |
| dc.relation.ispartof | Journal of Agricultural and Food Chemistry | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Bitterness | de_CH |
| dc.subject | Olive oil | de_CH |
| dc.subject | Sensory quality | de_CH |
| dc.subject | Pungency | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | High-performance liquid chromatography−mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.21256/zhaw-1866 | - |
| dc.identifier.doi | 10.1021/jf3020574 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 31 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 7606 | de_CH |
| zhaw.pages.start | 7597 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 60 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | Sensorik | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2012_Dierkes_HPLC-MS_profiling_of_Phenolic_Compounds.pdf | 1.48 MB | Adobe PDF |  View/Open |
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Dierkes, G., Krieger, S., Dück, R., Bongartz, A., Schmitz, O., & Hayen, H. (2012). High-performance liquid chromatography−mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency. Journal of Agricultural and Food Chemistry, 60(31), 7597–7606. https://doi.org/10.21256/zhaw-1866
Dierkes, G. et al. (2012) ‘High-performance liquid chromatography−mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency’, Journal of Agricultural and Food Chemistry, 60(31), pp. 7597–7606. Available at: https://doi.org/10.21256/zhaw-1866.
G. Dierkes, S. Krieger, R. Dück, A. Bongartz, O. Schmitz, and H. Hayen, “High-performance liquid chromatography−mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency,” Journal of Agricultural and Food Chemistry, vol. 60, no. 31, pp. 7597–7606, Jul. 2012, doi: 10.21256/zhaw-1866.
DIERKES, Georg, Sonja KRIEGER, Roman DÜCK, Annette BONGARTZ, Oliver SCHMITZ und Heiko HAYEN, 2012. High-performance liquid chromatography−mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency. Journal of Agricultural and Food Chemistry. Juli 2012. Bd. 60, Nr. 31, S. 7597–7606. DOI 10.21256/zhaw-1866
Dierkes, Georg, Sonja Krieger, Roman Dück, Annette Bongartz, Oliver Schmitz, and Heiko Hayen. 2012. “High-Performance Liquid Chromatography−Mass Spectrometry Profiling of Phenolic Compounds for Evaluation of Olive Oil Bitterness and Pungency.” Journal of Agricultural and Food Chemistry 60 (31): 7597–7606. https://doi.org/10.21256/zhaw-1866.
Dierkes, Georg, et al. “High-Performance Liquid Chromatography−Mass Spectrometry Profiling of Phenolic Compounds for Evaluation of Olive Oil Bitterness and Pungency.” Journal of Agricultural and Food Chemistry, vol. 60, no. 31, July 2012, pp. 7597–606, https://doi.org/10.21256/zhaw-1866.
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