Publicação
Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles
| Resumo: | Dry matter (DM) is a critical parameter for avocado quality and commercialization, particularly in the 'Hass' cultivar, where it is closely associated with the oil content and flavor. This study evaluated the fatty acid composition and sensory attributes of 'Hass' avocados with varying DM levels (19%, 21%, 24%, and 27%) cultivated in the Canary Islands. Additionally, the impact of dehydration methods (oven and microwave) and sample preparation techniques on the oil content and lipid profiles were assessed. Six main fatty acids were identified, with oleic acid (38-43%) and palmitic acid (30-36%) being predominant. Higher DM levels were associated with increased concentrations of palmitoleic and linoleic acids. Drying methods did not significantly alter the fatty acid profile, supporting the crushed microwave-dried (CMW) method as a practical, low-cost approach for preserving lipid integrity. Consumer panelists showed a clear preference for avocados with higher DM contents (24-27%), associating the flavor (86.2%) and texture (59.6%) with the purchase intent. The high monounsaturated fatty acid content, particularly oleic acid, qualifies these avocados for the European nutritional claim 'high in monounsaturated fat.' This is the first study to characterize these parameters in 'Hass' avocados from the Canary Islands, contributing to both quality assessments and potential marketing strategies based on nutritional and sensory attributes. |
|---|---|
| Autores principais: | Dorta, Eva |
| Outros Autores: | Alonso-Esteban, José Ignacio; Álvarez-Acosta, Carlos; Lobo, M. Gloria |
| Assunto: | Quality Postharvest Near-infrared spectroscopy Dehydration method Palatability |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173296128131072 |
|---|---|
| author | Dorta, Eva |
| author2 | Alonso-Esteban, José Ignacio Álvarez-Acosta, Carlos Lobo, M. Gloria |
| author2_role | author author author |
| author_facet | Dorta, Eva Alonso-Esteban, José Ignacio Álvarez-Acosta, Carlos Lobo, M. Gloria |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Dorta, Eva\"},{\"Person.name\":\"Alonso-Esteban, José Ignacio\",\"Person.identifier.orcid\":\"0000-0002-1593-2631\"},{\"Person.name\":\"Álvarez-Acosta, Carlos\"},{\"Person.name\":\"Lobo, M. Gloria\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Dorta, Eva Alonso-Esteban, José Ignacio Álvarez-Acosta, Carlos Lobo, M. Gloria |
| datacite.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2025-10-08T17:21:51Z |
| datacite.date.embargoed.fl_str_mv | 2025-10-08T17:21:51Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Quality Postharvest Near-infrared spectroscopy Dehydration method Palatability |
| datacite.titles.title.fl_str_mv | Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Dorta, Eva Alonso-Esteban, José Ignacio Álvarez-Acosta, Carlos Lobo, M. Gloria |
| dc.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2025-10-08T17:21:51Z |
| dc.date.embargoed.fl_str_mv | 2025-10-08T17:21:51Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/34804 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by-nc/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Quality Postharvest Near-infrared spectroscopy Dehydration method Palatability |
| dc.title.fl_str_mv | Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Dry matter (DM) is a critical parameter for avocado quality and commercialization, particularly in the 'Hass' cultivar, where it is closely associated with the oil content and flavor. This study evaluated the fatty acid composition and sensory attributes of 'Hass' avocados with varying DM levels (19%, 21%, 24%, and 27%) cultivated in the Canary Islands. Additionally, the impact of dehydration methods (oven and microwave) and sample preparation techniques on the oil content and lipid profiles were assessed. Six main fatty acids were identified, with oleic acid (38-43%) and palmitic acid (30-36%) being predominant. Higher DM levels were associated with increased concentrations of palmitoleic and linoleic acids. Drying methods did not significantly alter the fatty acid profile, supporting the crushed microwave-dried (CMW) method as a practical, low-cost approach for preserving lipid integrity. Consumer panelists showed a clear preference for avocados with higher DM contents (24-27%), associating the flavor (86.2%) and texture (59.6%) with the purchase intent. The high monounsaturated fatty acid content, particularly oleic acid, qualifies these avocados for the European nutritional claim 'high in monounsaturated fat.' This is the first study to characterize these parameters in 'Hass' avocados from the Canary Islands, contributing to both quality assessments and potential marketing strategies based on nutritional and sensory attributes. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/8e8cdcfd-d1bb-490a-9aed-bac883666116/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID |
| id | ipb_bc43d7fc824cd91fa0eaa671c3f76a14 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/34804 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/34804 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Dorta, Eva Alonso-Esteban, José Ignacio Alonso-Esteban, José Ignacio https://www.ciencia-id.pt/0A1E-30EF-7A42 0A1E-30EF-7A42 http://orcid.org/0000-0002-1593-2631 0000-0002-1593-2631 Álvarez-Acosta, Carlos Lobo, M. Gloria |
| publishDate | 2025 |
| publisher.none.fl_str_mv | MDPI |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engMDPIengDry matter (DM) is a critical parameter for avocado quality and commercialization, particularly in the 'Hass' cultivar, where it is closely associated with the oil content and flavor. This study evaluated the fatty acid composition and sensory attributes of 'Hass' avocados with varying DM levels (19%, 21%, 24%, and 27%) cultivated in the Canary Islands. Additionally, the impact of dehydration methods (oven and microwave) and sample preparation techniques on the oil content and lipid profiles were assessed. Six main fatty acids were identified, with oleic acid (38-43%) and palmitic acid (30-36%) being predominant. Higher DM levels were associated with increased concentrations of palmitoleic and linoleic acids. Drying methods did not significantly alter the fatty acid profile, supporting the crushed microwave-dried (CMW) method as a practical, low-cost approach for preserving lipid integrity. Consumer panelists showed a clear preference for avocados with higher DM contents (24-27%), associating the flavor (86.2%) and texture (59.6%) with the purchase intent. The high monounsaturated fatty acid content, particularly oleic acid, qualifies these avocados for the European nutritional claim 'high in monounsaturated fat.' This is the first study to characterize these parameters in 'Hass' avocados from the Canary Islands, contributing to both quality assessments and potential marketing strategies based on nutritional and sensory attributes.application/pdfengHass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid ProfilesDorta, EvaPersonalAlonso-Esteban, José IgnacioDSpacehttp://dspace.org/items/5031be5d-f852-4d9d-aacb-362756a9f979DSpacehttp://dspace.org/items/5031be5d-f852-4d9d-aacb-362756a9f979Alonso-EstebanJosé IgnacioCiência IDhttps://www.ciencia-id.pt0A1E-30EF-7A42ORCIDhttp://orcid.org0000-0002-1593-2631Researcher IDhttps://www.researcherid.comH-6161-2017Scopus Author IDhttps://www.scopus.com57193949970Álvarez-Acosta, CarlosLobo, M. GloriaHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf2311-7524DOIIsPartOf10.3390/horticulturae110707632025-10-08T17:21:51Z20252025-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/34804http://purl.org/coar/access_right/c_abf2open accessQualityPostharvestNear-infrared spectroscopyDehydration methodPalatability754869 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaAssociate Laboratory for Sustainability and Tecnology in Mountain Regions6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal article2025http://creativecommons.org/licenses/by-nc/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/8e8cdcfd-d1bb-490a-9aed-bac883666116/downloadHorticulturae117115 |
| spellingShingle | Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles Dorta, Eva Quality Postharvest Near-infrared spectroscopy Dehydration method Palatability |
| status | SINGLETON |
| subject.fl_str_mv | Quality Postharvest Near-infrared spectroscopy Dehydration method Palatability |
| title | Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles |
| title_full | Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles |
| title_fullStr | Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles |
| title_full_unstemmed | Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles |
| title_short | Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles |
| title_sort | Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid Profiles |
| topic | Quality Postharvest Near-infrared spectroscopy Dehydration method Palatability |
| topic_facet | Quality Postharvest Near-infrared spectroscopy Dehydration method Palatability |
| url | http://hdl.handle.net/10198/34804 |
| visible | 1 |