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Food Technology and Biotechnology, Vol.52 No.3 September 2014.

Preliminary communication

Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil

Karolina Brkić Bubola   ORCID icon orcid.org/0000-0002-7132-9220 ; Institute of Agriculture and Tourism, K. Huguesa 8, HR-52440 Poreč, Croatia
Marin Krapac ; Institute of Agriculture and Tourism, K. Huguesa 8, HR-52440 Poreč, Croatia
Igor Lukić ; Institute of Agriculture and Tourism, K. Huguesa 8, HR-52440 Poreč, Croatia
Barbara Sladonja ; Institute of Agriculture and Tourism, K. Huguesa 8, HR-52440 Poreč, Croatia
Antonella Autino ; University of Siena, Department of Environmental Science 'G. Sarfatti', Via P.A. Mattioli 4, IT-53100 Siena, Italy
Claudio Cantini ; IVALSA CNR, Trees and Timber Institute, Via Aurelia 49, IT-58022 Follonica, Italy
Danijela Poljuha ; Institute of Agriculture and Tourism, K. Huguesa 8, HR-52440 Poreč, Croatia

Fulltext: english, pdf (387 KB) pages 342-350 downloads: 390* cite
APA 6th Edition
Brkić Bubola, K., Krapac, M., Lukić, I., Sladonja, B., Autino, A., Cantini, C. & Poljuha, D. (2014). Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil. Food Technology and Biotechnology, 52 (3), 342-350. Retrieved from https://hrcak.srce.hr/126184
MLA 8th Edition
Brkić Bubola, Karolina, et al. "Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil." Food Technology and Biotechnology, vol. 52, no. 3, 2014, pp. 342-350. https://hrcak.srce.hr/126184. Accessed 17 Dec. 2018.
Chicago 17th Edition
Brkić Bubola, Karolina, Marin Krapac, Igor Lukić, Barbara Sladonja, Antonella Autino, Claudio Cantini and Danijela Poljuha. "Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil." Food Technology and Biotechnology 52, no. 3 (2014): 342-350. https://hrcak.srce.hr/126184
Harvard
Brkić Bubola, K., et al. (2014). 'Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil', Food Technology and Biotechnology, 52(3), pp. 342-350. Available at: https://hrcak.srce.hr/126184 (Accessed 17 December 2018)
Vancouver
Brkić Bubola K, Krapac M, Lukić I, Sladonja B, Autino A, Cantini C, et al. Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil. Food Technology and Biotechnology [Internet]. 2014 [cited 2018 December 17];52(3):342-350. Available from: https://hrcak.srce.hr/126184
IEEE
K. Brkić Bubola, et al., "Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil", Food Technology and Biotechnology, vol.52, no. 3, pp. 342-350, 2014. [Online]. Available: https://hrcak.srce.hr/126184. [Accessed: 17 December 2018]
Fulltext: croatian, pdf (33 KB) pages 342-350 downloads: 122* cite
APA 6th Edition
Brkić Bubola, K., Krapac, M., Lukić, I., Sladonja, B., Autino, A., Cantini, C. & Poljuha, D. (2014). Morfološka i molekularna karakterizacija sorte masline Bova i aromatski profil njezinog ulja. Food Technology and Biotechnology, 52 (3), 342-350. Retrieved from https://hrcak.srce.hr/126184
MLA 8th Edition
Brkić Bubola, Karolina, et al. "Morfološka i molekularna karakterizacija sorte masline Bova i aromatski profil njezinog ulja." Food Technology and Biotechnology, vol. 52, no. 3, 2014, pp. 342-350. https://hrcak.srce.hr/126184. Accessed 17 Dec. 2018.
Chicago 17th Edition
Brkić Bubola, Karolina, Marin Krapac, Igor Lukić, Barbara Sladonja, Antonella Autino, Claudio Cantini and Danijela Poljuha. "Morfološka i molekularna karakterizacija sorte masline Bova i aromatski profil njezinog ulja." Food Technology and Biotechnology 52, no. 3 (2014): 342-350. https://hrcak.srce.hr/126184
Harvard
Brkić Bubola, K., et al. (2014). 'Morfološka i molekularna karakterizacija sorte masline Bova i aromatski profil njezinog ulja', Food Technology and Biotechnology, 52(3), pp. 342-350. Available at: https://hrcak.srce.hr/126184 (Accessed 17 December 2018)
Vancouver
Brkić Bubola K, Krapac M, Lukić I, Sladonja B, Autino A, Cantini C, et al. Morfološka i molekularna karakterizacija sorte masline Bova i aromatski profil njezinog ulja. Food Technology and Biotechnology [Internet]. 2014 [cited 2018 December 17];52(3):342-350. Available from: https://hrcak.srce.hr/126184
IEEE
K. Brkić Bubola, et al., "Morfološka i molekularna karakterizacija sorte masline Bova i aromatski profil njezinog ulja", Food Technology and Biotechnology, vol.52, no. 3, pp. 342-350, 2014. [Online]. Available: https://hrcak.srce.hr/126184. [Accessed: 17 December 2018]

Abstracts
This interdisciplinary study aims to contribute to the characterization of Istrian (Croatia) olive cultivars and oil, giving for the first time the morphological and genetic profile of Bova cultivar, and chemical and sensorial characteristics of its oil. Morphological features of Bova cv. were determined according to the International Olive Council methodology, while molecular characterization was performed using eleven microsatellite markers. Bova cultivar was morphologically and genetically different from other described Istrian olive cultivars. The microsatellite profile of Bova was also unique when compared to more
than 200 different Italian genotypes using the same set of markers. In order to characterize the oil from Bova cv., fruits from three trees at the same ripening stage were harvested and processed separately under the same conditions. Volatile composition of the obtained oil
samples was determined using solid-phase microextraction with gas chromatography/mass spectrometry. About 50 volatiles were detected, mostly hydrocarbons (34.69 % of total peak area), followed by aldehydes (25.80 %), alcohols (22.24 %), ketones (8.76 %), organic acids (4.08 %), terpenes (2.10 %), esters (2.18 %) and furans (0.26 %). Bova oil was rich in total C6 (39.87 %) and C5 volatiles (13.85 %), biogenerated through the lipoxygenase pathway.
The most prevalent volatile compound was C6 aldehyde E-2-hexenal. Quantitative descriptive sensory analysis of the investigated olive oil samples was carried out by a sensory panel. The sensory profile was characterized by medium intensities of olive fruity, green leaves
and grass, light tomato and aromatic herbs flavours with mild apple and other ripe fruit notes. The taste was characterized by medium to strong bitterness, followed by medium pungency and mild sweetness.

Keywords
Olea europaea L.; morphological characteristics; DNA fingerprinting; olive oil; volatiles; sensory characteristics

Hrčak ID: 126184

URI
https://hrcak.srce.hr/126184

[croatian]

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