naa a22 4500 510726771 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-011-0751-z doi (NATIONALLICENCE)springer-10.1007/s11947-011-0751-z Effects of Sedimentation Plus Racking Process in the Extra Virgin Olive Oil Aroma Fingerprint Obtained by DHS-TD/GC-MS [Elektronische Daten] [P. Reboredo-Rodríguez, C. González-Barreiro, B. Cancho-Grande, J. Simal-Gándara] Dynamic headspace-thermal desorption/gas chromatography-mass spectrometry was employed to characterize the volatile profile of extra virgin olive oils before and after the process of sedimentation plus racking. Several oils produced in the provinces of Ourense (San Cibrao das Viñas) and Lugo (Quiroga) (northwestern Spain) and in that of Córdoba (southwestern Spain) were selected for such a purpose. There are no data on the effect of racking on the headspace composition of EVOOs. The volatile components were identified, and the differences found were highlighted in terms of the process but also in terms of different varieties and origins. The results suggest that besides the genetic factor, environmental conditions and process treatments influence the volatile formation. After racking, there is an increase of fruity vs. green notes (C6 alcohols vs. C6 aldehydes) and an apple-like character vs. a banana-like nuance (C6 linoleic acid route vs. C6 linolenic acid route) but also a more bitter character (C5 vs. C6 volatiles), with whiskey, spicy and malty nuances (by the slight increase of minor alcohols and aldehydes). Springer Science+Business Media, LLC, 2011 Extra virgin olive oil nationallicence Volatile compounds nationallicence Dynamic headspace-thermal desorption nationallicence Sedimentation plus racking nationallicence Olive variety nationallicence Reboredo-Rodríguez P. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004, Ourense, Spain aut González-Barreiro C. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004, Ourense, Spain aut Cancho-Grande B. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004, Ourense, Spain aut Simal-Gándara J. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004, Ourense, Spain aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1290-1301 1935-5130 6:5<1290 2013 6 11947 https://doi.org/10.1007/s11947-011-0751-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0751-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Reboredo-Rodríguez P. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004, Ourense, Spain aut NATIONALLICENCE 700 1- González-Barreiro C. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004, Ourense, Spain aut NATIONALLICENCE 700 1- Cancho-Grande B. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004, Ourense, Spain aut NATIONALLICENCE 700 1- Simal-Gándara J. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004, Ourense, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1290-1301 1935-5130 6:5<1290 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer