Determination of volatile phenols in virgin olive oils and their sensory significance

Vichi, Stefania; Romero, Agustí; Touš, J.; Tamames, Elvira López; Buxaderas, Susana

doi:10.1016/j.chroma.2008.09.067

Cited by 55 publications

(57 citation statements)

References 28 publications

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“…On the one hand, there are compounds such as E-2-nonenal (15) and E,E-2,4-decadienal (17) for which concentrations increase during fat oxidation; on the other hand, there are compounds that are typical indicators for microbial spoilage (e.g., guaiacol (20), 3-methylbutanol (7), acetic acid (14)). 19,20,26 The extra virgin olive oils are mainly characterized by higher contents of the green-smelling odor compounds Z-3-hexenal (6), Z-3-hexenol (10), and Z-3-hexenyl acetate (11), which are synthesized within the lipoxygenase (LOX) pathway and for which concentrations are dependent on the olive variety, the ripeness of the fruits, and the processing parameters.…”

Section: ■ Resultsmentioning

confidence: 99%

“…All of these compounds had been already identified by several authors in olive oil samples of different qualities. 5,10,13,14,19,20,23 Furthermore, the odor active compounds were quantified by HS-SPME-GC-MS with stable isotope labeled internal standards in our study. In addition acetone, ethyl acetate, and ethanol were quantified by dynamic headspace analysis.…”

Section: ■ Resultsmentioning

confidence: 99%

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Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

Dierkes

Bongartz

Guth

et al. 2011

J. Agric. Food Chem.

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An instrumental method for the evaluation of olive oil quality was developed. Twenty-one relevant aroma active compounds were quantified in 95 olive oil samples of different quality by headspace solid phase microextraction (HS-SPME) and dynamic headspace coupled to GC-MS. On the basis of these stable isotope dilution assay results, statistical evaluation by partial least-squares discriminant analysis (PLS-DA) was performed. Important variables were the odor activity values of ethyl isobutanoate, ethyl 2-methylbutanoate, 3-methylbutanol, butyric acid, E,E-2,4-decadienal, hexanoic acid, guaiacol, 2-phenylethanol, and the sum of the odor activity values of Z-3-hexenal, E-2-hexenal, Z-3-hexenyl acetate, and Z-3-hexenol. Classification performed with these variables predicted 88% of the olive oils' quality correctly. Additionally, the aroma compounds, which are characteristic for some off-flavors, were dissolved in refined plant oil. Sensory evaluation of these models demonstrated that the off-flavors rancid, fusty, and vinegary could be successfully simulated by a limited number of odorants. KEYWORDS: olive oil, sensory quality, stable isotope dilution assay, headspace solid phase microextraction, partial least-squares discriminant analysisThe rising olive oil consumption outside the Mediterranean area can be explained due to the health benefits attributed to olive oil, basically by its specific odor and taste characteristics. 1It is therefore not surprising that the quality of olive oil is determined primarily by its sensory properties. Sensory evaluation is based on the so-called "Panel Test" developed by the International Olive Council.2 This procedure, if performed by well-trained panelists, gives good and reproducible results, which are comparable with those of other panels. However, there are still disadvantages in the sensory quality evaluation. These are (i) the lack of stable and standardized reference oils for the different off-flavors and (ii) the large number of panelists that is needed for statistically confirmed results. 3Several instrumental methods have been developed as alternatives to sensory methods to evaluate the quality of olive oil. Many authors identified the important aroma active compounds in olive oil even in those with different off-flavors. Two review papers summarize the scientific findings.4,5 Headspace solid phase microextraction (HS-SPME) was found as the best method for the aroma analysis of olive oil. 6 However, this method only gives exact quantification results if recovery rates and response factors are determined for each compound, which was not carried out in most studies. These disadvantages of using external calibration can be circumvented by application of stable isotope dilution assay.7 Exact quantification data are needed for the calculation of odor activity values and therefore for the assessment how important an aroma active compound is for the overall flavor. Correlation of sensory data with quantification results was made by some authors, 8,9 but not on the b...

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Section: ■ Resultsmentioning

confidence: 99%

Section: ■ Resultsmentioning

confidence: 99%

Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

Dierkes

Bongartz

Guth

et al. 2011

J. Agric. Food Chem.

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“…There are several previously published methods to determine volatile phenols in other sample matrices, but these studies showed differing results as regards the efficiency of fibre coatings [15,16,[29][30][31][32]. Taking into account that the presence of CO 2 in the beer samples could influence the extraction process, it was decided to carry out a detailed study of the efficiency of different fibres.…”

Section: Hs-spme Proceduresmentioning

confidence: 99%

Optimisation of a simple and reliable method based on headspace solid-phase microextraction for the determination of volatile phenols in beer

Pizarro

Pérez-del-Notario

González-Sáiz

2010

Journal of Chromatography A

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“…As already mentioned they are formed from linolenic and linoleic acids through the LOX pathway, and are commonly emitted due to defence mechanism developed by the plant in order to survive to mechanical damage, extreme temperature conditions, presence of pathogenic agents, among others (Delarue & Giampaoli, 2000;Noordermeer et al, 2001;Pérez et al, 2003;Angerosa et al, 2000;Angerosa et al, 1998b). Volatile phenols are also reported as aroma contributors for olive oil and can play a significant organoleptical role (Vichi et al, 2008;Kalua et al, 2005).…”

Section: Olive Oil Volatile Compoundsmentioning

confidence: 99%

Olive Oil Composition: Volatile Compounds

Silva¹,

Freitas²,

Cabrita³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

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Determination of volatile phenols in virgin olive oils and their sensory significance

Cited by 55 publications

References 28 publications

Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

Optimisation of a simple and reliable method based on headspace solid-phase microextraction for the determination of volatile phenols in beer

Olive Oil Composition: Volatile Compounds

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