Quantitation of potent odorants of virgin olive oil by stable‐isotope dilution assays

Guth, H.; Grosch, Werner

doi:10.1007/bf02542586

Cited by 147 publications

(144 citation statements)

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“…The studies carried out by the group of Grosch using stable isotope dilution analysis gave evidence that modifications of the relative concentration of the volatile compounds can involve changes in the intensity and quality of the oil aroma [11]. The reduction of the concentration of hexan-1-ol and trans-2-hexen-1-ol, related to less attractive sensations [12,13] should emphasize the perception of green pleasant attributes.…”

Section: Resultsmentioning

confidence: 98%

The volatile composition of samples from the blend of monovarietal olive oils and from the processing of mixtures of olive fruits

Angerosa

Basti

2003

Euro J Lipid Sci & Tech

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The volatile composition of samples from the blend of monovarietal olive oils and from the processing of mixtures of olive fruitsThe volatile fraction deriving from the lipoxygenase pathway of samples obtained by processing olive fruits of 2 cultivars in known proportions was compared with that of samples deriving from the blending of oils extracted from the same cultivars and in the same proportions. The varieties considered for the mixtures were Coratina and Koroneiki, Coratina and Frantoio, and Dritta and Bosana, respectively. The results confirmed that the accumulation of each volatile compound from the lipoxygenase pathway in the monovarietal oils was different and closely dependent on the genetic store of each variety. The concentrations of the mentioned compounds appeared to change in a way proportional to the percent of each monovarietal oil in the samples obtained by blending 2 monovarietal oils. Instead, the oils obtained by processing mixtures of fruits from the 2 corresponding cultivars showed a striking accumulation of volatile compounds, especially of C 6 -compounds, which reached higher concentration at different percentages depending on the cultivars processed.

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Section: Resultsmentioning

confidence: 98%

The volatile composition of samples from the blend of monovarietal olive oils and from the processing of mixtures of olive fruits

Angerosa

Basti

2003

Euro J Lipid Sci & Tech

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“…Guaiacol (20), 3-methylbutanol (7), and 2-phenylethanol (21) are the aroma compounds that are important for the fusty flavor. In the last model the esters ethyl isobutanoate (1) and ethyl 2-methylbutanoate (2) in combination with acetic acid (14) and butyric acid (16) are responsible for the vinegary− winey off-flavor.…”

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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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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“…Thresholds that are determined with panels of less than 10 trained members are most likely to result in very precise values, and are usually used in flavour research. 20,39 However, they do not represent the population average perception, and with a small number of panellists, one cannot determine whether a population is normal, skewed or bi-modal. 27,40 To model consumer taste, a population threshold is preferable to determine the level of a pollutant or contaminant in air or in food, or to be used in product development for the food and beverage industry.…”

Section: Panel Make-upmentioning

confidence: 99%

Odour and ﬂavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes

Plotto¹,

Margaría²,

Goodner³

et al. 2004

Flavour & Fragrance J

142

112

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Thresholds for flavour volatiles have been traditionally calculated in water or air, but they may vary widely in more complex matrices. Thresholds of key aroma compounds of orange juice (OJ) were determined in a deodorized OJ matrix. The three-alternative-forced-choice (3-AFC) method was used (ASTM: E-679). Untrained panelists, 33-58 in number, were presented with deodorized orange juice samples arranged in five rows of three samples, corresponding to five spiking levels, each separated by a factor of 3, with a 3-AFC presentation at each level. The test was repeated at least three times for experienced panelists. Odour thresholds in the orange juice matrix were 15 times (citral, hexanal) to over 200 times (β β β β β-pinene, limonene) higher than published values in water. Retronasal odour thresholds were more consistent with published values, being higher only by 2-60-fold, except for octanal which was higher by 187-fold. These results will provide the industry with more realistic threshold guidelines for use in flavouring citrus juices. Copyright

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Quantitation of potent odorants of virgin olive oil by stable‐isotope dilution assays

Cited by 147 publications

References 14 publications

The volatile composition of samples from the blend of monovarietal olive oils and from the processing of mixtures of olive fruits

The volatile composition of samples from the blend of monovarietal olive oils and from the processing of mixtures of olive fruits

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

Odour and ﬂavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes

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