Olive oil volatile compounds, flavour development and quality: A critical review

Kalua, Curtis M.; Allen, Malcolm S.; Bedgood, Danny R.; Bishop, Alan J.; Prenzler, Paul D.; Robards, Kevin

doi:10.1016/j.foodchem.2005.09.059

Cited by 585 publications

(726 citation statements)

References 64 publications

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“…The sensory differences in the olive oils heated at high temperatures (150 °C and 200 °C) could also be explained by the higher unsaturated C7-C12 aldehyde and carboxylic acid contents in these samples, since these have been reported as the main compounds responsible for the undesirable sensory characteristics of oxidized vegetable oils (KALUA et al, 2007). In contrast, the C6 aldehydes and alcohols, predominant in the unheated and mildly heated oils, contribute favorably to the aroma of extra-virgin olive oil (KALUA et al, 2007).…”

Section: Sensory Evaluationmentioning

confidence: 98%

“…The flavor of extra-virgin olive oil is produced by a variety of compounds, such as aldehydes, alcohols, carboxylic acids, and esters, among others (KALUA et al, 2007). Different classes of volatile compounds were identified in the heated and unheated extra-virgin olive oil ( Table 1).…”

Section: Volatile Compound Profilementioning

confidence: 99%

“…In fact, high rates of aldehyde formation (mainly nonanal), in addition to increased carboxylic acids, have been observed during the oxidation of olive oil (KIRITSAKIS, 1998). These compounds are reported to negatively influence the sensory characteristics of oils (VICHI et al, 2003;KALUA et al, 2007).…”

Section: Volatile Compound Profilementioning

confidence: 99%

“…Hexanal and nonanal are widely used to assess lipid oxidation (KIRITSAKIS, 1998;KALUA et al, 2007). The volatile profiles are directly linked to the sensory perception of olive oil.…”

Section: Volatile Compound Profilementioning

confidence: 99%

“…Esters are predominantly linked to positive fruity aroma. In contrast, carboxylic acids are linked to sour and pungent sensations and are associated with sensory defects in olive oil, mainly rancidity (APARICIO; MORALES; ALOSO, 1996;KALUA et al, 2007).…”

Section: Volatile Compound Profilementioning

confidence: 99%

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Heating on the volatile composition and sensory aspects of extra-virgin olive oil

Nunes

Souza²,

Corrêa³

et al. 2013

Ciênc. agrotec.

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The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.Index terms: Vegetable oil, sensory analysis, chemical composition. RESUMOOs principais meios de consumo do azeite de oliva extravirgem incluem a aplicação direta em saladas ou como ingrediente em molhos, mas ele também tem sido usado para cozinhar, seja em frituras ou cozimentos. No entanto, sob estresse térmico, alguns componentes não-glicerídicos do azeite podem ser degradados. Assim, o efeito do aquecimento (a 50, 100, 150 e 200 °C por 2 h) sobre os componentes voláteis e aspectos sensoriais do azeite de oliva extravirgem foram avaliados. Os resultados indicaram que o aquecimento alterou a composição volátil do azeite extra virgem, principalmente em temperaturas mais elevadas (acima de 150 °C). As principais modificações foram relacionadas à formação de compostos oxidados, sobretudo aldeídos de cadeia longa. Os aspectos sensoriais também sofreram alterações quando o azeite foi aquecido a temperaturas elevadas (acima de 150 °C), o que pode ter sido influenciado por alterações de cor e pelas da composição volátil do produto.Termos para indexação: Óleo vegetal, análise sensorial, composição química.

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Section: Sensory Evaluationmentioning

confidence: 98%

Section: Volatile Compound Profilementioning

confidence: 99%

Section: Volatile Compound Profilementioning

confidence: 99%

“…Hexanal and nonanal are widely used to assess lipid oxidation (KIRITSAKIS, 1998;KALUA et al, 2007). The volatile profiles are directly linked to the sensory perception of olive oil.…”

Section: Volatile Compound Profilementioning

confidence: 99%

Section: Volatile Compound Profilementioning

confidence: 99%

See 3 more Smart Citations

Heating on the volatile composition and sensory aspects of extra-virgin olive oil

Nunes

Souza²,

Corrêa³

et al. 2013

Ciênc. agrotec.

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Flavor Components of Fats and Oils

Wang

Shahidi

2020

Bailey's Industrial Oil and Fat Products

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Most of the flavor compounds in fats and oils are produced by the oxidation reaction of unsaturated fatty acids in triacylglycerols or polar lipids. The development of objectionable flavor compounds by oxidation has significant detrimental effects on consumer acceptability of edible oils. The mechanisms for the formation of major flavor compounds in fats and oils are discussed in this article. The important desirable and undesirable flavor compounds in butter, cocoa butter, lard, soybean oil, olive oil, fish oil, and sesame oil are reviewed.

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