Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction:  Characterization of Virgin Olive Oils from Two Distinct Geographical Areas of Northern Italy

Vichi, Stefania; Pizzale, Lorena; Purcaro, Giorgia; Buxaderas, Susana; López-Tamames, Elvira

doi:10.1021/jf030269c

Cited by 133 publications

(119 citation statements)

References 19 publications

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“…(E)-2-hexenal was the principal volatile identifi ed in the oils from the two ways of olive tree propagation and the two irrigation treatment. (E)-2-hexenal was also the main volatile reported among constituents of olive oil aroma (VICHI et al, 2003;BEN TEMIME et al, 2006). From the levels of the esters in the olive oil samples it can be hypothesised that levels of alcohol acetyl transferase (AAT) are not dependent on the origin of the olive tree and MSW irrigation.…”

Section: Volatile Compounds Analysesmentioning

confidence: 99%

“…However, some differences in the levels of some terpene hydrocarbons were observed in our olive oil samples. The hydrocarbons of olive oil have been studied by different authors as possible markers to distinguish virgin olive oil from different olive varieties or geographical origins (APARICIO and LUNA, 2002;VICHI et al, 2003).…”

Section: Volatile Compounds Analysesmentioning

confidence: 99%

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Changes in volatile compounds and oil quality with the method of olive tree propagation and saline water irrigation

Mansour¹,

Balti²,

Boujnah³

et al. 2015

Acta Alimentaria

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The main goal of this study was to investigate the effects of moderate saline water irrigation on the composition and quality of olive oil of the "Chemlali" olive cultivar in comparison to a control plot grown under rain-fed conditions from two methods of olive tree propagation (suckers and cuttings). The antioxidant compounds, oxidative stability and volatile compounds of virgin olive oil samples were determined and reported. The irrigation did not affect free acidity and peroxide value and specifi c ultraviolet absorbance (K 232 , K 270 ). Whereas, fatty acid composition, oxidative stability, total phenol, total chlorophyll and carotenoid contents were affected by irrigation. Rain-fed virgin olive oils showed a statistically signifi cant higher content of oleic and linoleic acids. However, olive oil samples obtained from fruit of irrigated trees from suckers had a higher content of (E)-2 hexenal (67.2%) and a higher content of total phenols (860 mg kg -1 ). Interestingly, more stable oil was obtained from moderate saline water irrigated trees from suckers compared to olives from cuttings.

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Section: Volatile Compounds Analysesmentioning

confidence: 99%

Section: Volatile Compounds Analysesmentioning

confidence: 99%

Changes in volatile compounds and oil quality with the method of olive tree propagation and saline water irrigation

Mansour¹,

Balti²,

Boujnah³

et al. 2015

Acta Alimentaria

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“…Kováts' retention indexes (KI) were determined on the polar Rtx-WAX column by injection of a standard mixture containing the homologous series of normal alkanes (C 7 -C 24 ) in pure dichloromethane and compared with retention indexes of the compounds available in the literature (Vichi et al 2003;Bianchi et al 2007;Kandylis et al 2011).…”

Section: Extraction Identifi Cation and Quantifi Cation Of Volatile mentioning

confidence: 99%

“…Similarly to total aldehydes, changes in the concentration of total alcohols caused by 12 months of storage at three (Vichi et al 2003;Bianchi et al 2007;Kandylis et al 2011). tr.=traces; n.d.=not detected.…”

Section: Infl Uence Of Storage Temperature On Volatile Profi Lesmentioning

confidence: 99%

“…One of the main causes of quality degradation is the chemical oxidation that leads to the formation of volatile compounds responsible for some oil defects known as rancid, cucumber and musty (Angerosa et al 2004). According to Vichi et al (2003) and Kiritsakis (1998), the occurrence of particular volatile compounds, such as nonanal or hexanal/nonanal ratio, can be a good indicator of olive oil oxidative deterioration. In addition, Cavalli et al (2004) have found that the storage of virgin olive oils leads to a decrease in C6 aldehyde E-2-hexenal and an increase in C6 alcohols and C5 ketones, and have recommended these compounds as quality-freshness markers for virgin olive oils.…”

Section: Introductionmentioning

confidence: 99%

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Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

Bubola¹,

Koprivnjak²,

Sladonja³

et al. 2014

Grasas y Aceites

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SUMMARY:The influence of low storage temperature (+4 °C and −20 °C) and conventional storage room temperature on the quality parameters, phenolic contents and volatile profiles of Buža, Črna and Rosinjola monovarietal virgin olive oils after 12 months of storage was investigated in this study. Virgin olive oils stored at low temperatures maintained better quality parameters than oils stored at room temperature. A negligible decrease in the total phenols was detected after 12 months of storage at all investigated temperatures. The total volatile compounds, aldehydes, alcohols and esters in almost all stored samples were unchanged compared to fresh oils. Total ketones increased after storage, although at a lower temperature these changes were less notable. An increase in the oxidation indicators hexanal and hexanal/E-2-hexenal ratio was the lowest in oils stored at +4 °C.Storage at temperatures lower than room temperature could help to prolong the shelf-life of extra virgin olive oil by maintaining high quality parameters and preserving the fresh oil's volatile profile. KEYWORDS:Freezing; Low storage temperature; Shelf-life; Total phenols; Virgin olive oil; Volatile compounds RESUMEN: Influencia de la temperatura de almacenamiento sobre los parámetros de calidad, fenoles y compuestos volátiles de aceites de oliva vírgenes croatas. Se ha estudiado la influencia, durante 12 meses, de temperaturas bajas (+4 °C y −20 °C) y convencional (ambiente), sobre los parámetros de calidad, contenido fenólico y perfil de volátiles de aceites de oliva vírgenes monovarietales Buža, Črna y Rosinjola. Los aceites de oliva vírgenes almacenados a bajas temperaturas mantienen mejores propiedades de calidad que los aceites almacenados a temperatura ambiente. Se encontró una disminución no significativa de los fenoles totales después de 12 meses de almacenamiento a todas las temperaturas estudiadas. Los compuestos volátiles totales, aldehídos, alcoholes y ésteres, en casi todas las muestras almacenadas, se mantuvieron sin cambios en comparación con los aceites frescos. Las cetonas totales incrementaron tras el almacenamiento, aunque a temperaturasmas bajas estos cambios fueron menos notables. El incremento de los indicadores de la oxidación hexanal y la relación hexanal/E-2-hexenal fue más bajo en los aceites almacenados a +4 °C. El almacenamiento a temperaturas inferiores a la temperatura ambiente ayuda a prolongar la vida útil de los aceites de oliva virgen extra, manteniendo la alta calidad y preservando el perfil de volátilesde un aceite fresco. PALABRAS CLAVE:

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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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Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Characterization of Virgin Olive Oils from Two Distinct Geographical Areas of Northern Italy

Cited by 133 publications

References 19 publications

Changes in volatile compounds and oil quality with the method of olive tree propagation and saline water irrigation

Changes in volatile compounds and oil quality with the method of olive tree propagation and saline water irrigation

Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

Flavor Components of Fats and Oils

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