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Identifier

000441510

Title

Μεταβολομική ανάλυση των ποιοτικών και οργανοληπτικών χαρακτηριστικών κρητικών ελαιολάδων με τη φασματοσκοπία NMR

Alternative Title

Metabolomic analysis of quality and organoleptic characteristics of cretan extra virgin olive oils through NMR spectroscopy

Author

Κανακαράκης, Γεώργιος

Thesis advisor

Σπύρος, Απόστολος

Reviewer

Παυλίδης, Ιωάννης
Περγαντής, Σπυρίδων

Abstract

The current thesis presents an extensive study of Cretan olive oils, which includes analytical measurements of both quality and organoleptic characteristics. One hundred twenty samples of both conventional and organic extra virgin olive oils originating from different areas of Crete and produced during the olive growing seasons of 2018-19 and 2019-20, were analyzed. Qualitative and quantitative metabolomic analysis of the olive oils was performed using ¹H and ³¹P NMR spectroscopy and included the basic lipid composition and a variety of important minor olive oil components. Organoleptic evaluation of the olive oils was carried out by an accredited laboratory and concerned the three positive properties of olive oil; fruity, bitter and pungent. Taking into account all the analytical results obtained, it was concluded that Cretan olive oils are characterized as low linoleic-high oleic oils and could be described as possessing medium intensities of the positive attributes. Quantified metabolite profiles and raw ¹H NMR spectra were combined with the organoleptic data by, using multivariate statistical methods of analysis, in an effort to reveal possible correlations. It was shown that conjugated fats with peroxide groups, some sterols and the signal at 5,75 ppm were mostly negatively correlate with all three positive organoleptic attributes of olive oil, while S-Eelenolide had a specific positive correlation with fruity attribute and phenols had a positive correlation with bitter and pungent attributes. This work presents, for the first time, an analytical effort to examine the possible correlation of the organoleptic characteristics of olive oil with its phenolic, glyceride and low molecular weight profile, combining NMR spectroscopy and multivariate statistical analysis techniques.

Language

Greek

Subject

Diglycerides

Llipids

Minor components

Multivariate statistical analysis

Organoleptic assessment

Ήσσονα συστατικά

Διγλυκερίδια

Κρητικό ελαιόλαδο

Λιπαρά