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Influence of olive (cv Grignano) fruit ripening and oil extraction under different nitrogen regimes on volatile organic compound emissions studied by PTR-MS technique

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Abstract

Volatile organic compounds of extra virgin olive oils obtained from the local Italian cultivar Grignano were measured by proton transfer reaction–mass spectrometry (PTR-MS). Oils were extracted by olives harvested at different ripening stages across veraison, performing each extraction step and the whole extraction process in nitrogen atmosphere to observe the changes in the volatile profiles of the oils. Principal component analysis carried out on the full spectral signature of the PTR-MS measurements showed that the stage of ripening has a stronger effect on the global definition of volatile profiles than the use of nitrogen during oil extraction. The fingerprint-like chemical information provided by the spectra were used to construct a heat map, which allowed the dynamical representation of the multivariate nature of mass evolution during the ripening process. This provided the first evidence that some groups of volatile organic compounds displayed a time course of regulation with coordinated increasing or decreasing trends in association with specific stages of fruit ripening.

Influence of olive fruit ripening and oil extraction in nitrogen atmosphere on volatile organic compounds has been evaluated by means of PTR-MS and multivariate data analysis.

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Acknowledgements

This work was funded by “Regione Veneto”, Project “OLIDRUP” and by MURST ex-60%. A.V. was supported by a PhD grant of the Italian Ministry of Education, Research and University. The authors are greatly indebted with Mirko Sella (Azienda Agricola San Cassiano, Mezzane (VR), Italy) for kindly providing samples of cv Grignano olive fruits and olive oil.

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Authors and Affiliations

  1. Dipartimento di Agronomia Ambientale e Produzioni Vegetali, Università di Padova, Viale dell’Università 16, 35020, Legnaro (PD), Italy

    Alice Vezzaro, Angelo Ramina, Massimo Ferasin, Claudio Giulivo & Benedetto Ruperti

  2. Centro di Fisica degli Stati Aggregati, Fondazione Bruno Kessler e Consiglio Nazionale delle Ricerche, Via alla Cascata 56/C, 38123, Trento, Italy

    Andrea Boschetti & Mariano Dimauro

  3. Fondazione Bruno Kessler–Center for Materials and Microsystems, Via Sommarive 18, 38123, Trento, Italy

    Rossana Dell’Anna & Roberto Canteri

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  1. Alice Vezzaro
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Correspondence to Alice Vezzaro.

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Influence of olive fruit ripening and oil extraction in nitrogen atmosphere on volatile organic compounds has been evaluated by means of PTR-MS and multivariate data analysis. (PDF 238 KB)

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Vezzaro, A., Boschetti, A., Dell’Anna, R. et al. Influence of olive (cv Grignano) fruit ripening and oil extraction under different nitrogen regimes on volatile organic compound emissions studied by PTR-MS technique. Anal Bioanal Chem 399, 2571–2582 (2011). https://doi.org/10.1007/s00216-010-4636-1

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  • DOI: https://doi.org/10.1007/s00216-010-4636-1

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