A method for gaining a deeper insight into the aroma profile of olive oil

Suzuki, Daisuke; Sato, Yuko; Mori, Akane; Tamura, Hirotoshi

doi:10.1038/s41538-021-00098-z

Cited by 4 publications

(4 citation statements)

References 31 publications

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“…The volatile compounds were identified using a 7890B GC–MS (Agilent Co., Ltd., USA). (Suzuki et al ., 2021; Yin et al ., 2021). A total of 25 g sesame oil, 150 μL 4‐nonanol (1 mg/mL) and 75 mL dichloromethane were shaken at 25 °C for 10 h. Volatile compounds were extracted in the solvent‐assisted flavour evaporation (SAFE) apparatus.…”

Section: Methodsmentioning

confidence: 99%

Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil

Yu,

Wang,

Yang

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the effects of citric acid‐loaded Hβ zeolite (F), activated clay and their modified decolorizers on the nutrients, volatile compounds and harmful substances of sesame oil in the decolorization process were evaluated. The results showed that the decolorization effect of F was second only to that of activated clay, the yield of F‐treated sesame oil sample was not significantly different from that of other decolorizers. The formation of asarinin was detected only in the sesame oil samples treated with F and H (zinc chloride‐activated clay). Compared with the activated clay‐treated sesame oil samples, the retention of tocopherols in the F‐treated sesame oil sample was significantly increased by 23.11%, and the retention of phytosterols was increased by 4.85%. The removal rate of the harmful substances Norharman and Harman in the F‐treated sesame oil sample was 96.79%, which was second only to that of the activated clay. Additionally, the removal rate of the total volatile compounds was the highest at 69.47%. The effects of different decolorizers on the sesame oil samples were closely related to the specific surface area, pore size and surface acidic sites of these decolorizers. This study could provide ideas for the industrial application of leached sesame oil, such as cosmetics and base oils.

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Section: Methodsmentioning

confidence: 99%

Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil

Yu,

Wang,

Yang

et al. 2024

Int J of Food Sci Tech

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“…Phenolic compounds found in olive drupes are essential not only as possible biomarkers of distinct cultivars, but also as nutraceuticals. Table olives and olive oils can be thought of as pre-packaged functional foods [23].…”

Section: Introductionmentioning

confidence: 99%

“…The main classes of phenols, which are found in particular in the Oleaceae family, are phenolic alcohols, phenolic acids, lignans, flavonoids, and secoiridoids [23]. Olive oil has a characteristic aroma and flavor [24].…”

Section: Introductionmentioning

confidence: 99%

Biochemical Characterization of Six Traditional Olive Cultivars: A Comparative Study

et al. 2022

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Olives are an essential ingredient in Turkish food culture. Turkey has grown to become one of the top five producers of olives and olive oils in the world. Olive trees in general are found in the coastal parts of the country. The fruits of six traditional cultivars of olive (Gemlik, Domat, Memecik, Ayvalik, Cilli, and Adana Topagi), grown in Adana, were characterized based on their fruit skin color, the amount of chlorophylls, fatty acids, antioxidant activity, and total phenolic compounds, as well as volatile compounds. The international cultivar Manzanilla, grown in the same orchards as the traditional cultivars, was also included in the study to make a comparison. Compared to the Manzanilla cultivar, Memecik showed the highest amount of total phenolic content and antioxidant activity with the highest level of lightness, blueness/yellowness, and color intensity. Ayvalik presented the highest level of greenness/redness. Although the highest fruit lightness and darkness were found in the Cilli cultivar, with the highest amount of chlorophyll a (2.63 mgL−1), there was more chlorophyll b in Adana Topagi fruits (3.34 mgL−1). The highest percentage of fatty acids was found in the Gemlik cultivar of 66.81%, among which oleic acid was the major component. The total aldehydes ranged between 33.43% and 50.60%. Compared to Manzanilla and the traditional cultivars, the Domat cultivar had the highest amount of hexanal of 44.42%. Adana Topagi had the highest amount of alcohols (61.34%) and acids (1.31%). Memecik registered the highest amount of ketones (17.86%) and terpenes (20.34%). Among all cultivars, Manzanilla displayed the highest amount of esters (2.30%). In this study, traditional cultivars were found to be the richest in health-promoting chemicals. Furthermore, a significant variability among the cultivars was revealed, implying that metabolic fingerprinting approaches could be used to differentiate cultivars once more research into the effects of the growing conditions and environmental factors on the chemical profiles of each cultivar is carried out.

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“…EVOO, as “olive juice”, is considered the highest quality vegetable oil, and in general, it is characterized by showing a sensory grade higher than 6.5 points, with a fruity note higher than 0 and, more essentially, a median of zero defects, thus, having perfect aroma and flavor [ 12 ]. EVOO’s flavor and aroma are highly valued properties of this gold ingredient, and they are indicators of quality [ 13 , 14 ]. In addition, the composition of the olives and, therefore, the organoleptic and sensory parameters of the resulting oil can vary greatly depending on intrinsic factors (olive variety, cultivation conditions, etc.)…”

Section: Introductionmentioning

confidence: 99%

Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors

Mariotti

Núñez-Carmona

Genzardi

et al. 2022

Sensors

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Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography–mass spectrometry with solid-phase micro-extraction detection (GC–MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied. Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. The results demonstrated the possibility to discriminate the ten EVOOs, even if they belong to the same Italian region, by all three techniques. The result of GC–MS SPME detection was comparable at the discrimination level to the organoleptic test with few exceptions, while the S3 was able to better separate some EVOOs, which were not discriminated perfectly by the other two methods. The correlation analysis performed among and between the three methodologies allowed us to identify 388 strong associations with a p value less than 0.05. This study has highlighted how much the mix of VOCs was different even among few and localized EVOOs. The correlation with the sensor detection, which is faster and chipper compared to the other two techniques, elucidated the similarities and discrepancies between the applied methods.

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A method for gaining a deeper insight into the aroma profile of olive oil

Cited by 4 publications

References 31 publications

Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil

Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil

Biochemical Characterization of Six Traditional Olive Cultivars: A Comparative Study

Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors

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