Virgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by Chemometrics

Morales, M. T.; Alonso, M. V.; Ríos, José Julián; Aparicio, Ramón

doi:10.1021/jf00059a029

Cited by 174 publications

(148 citation statements)

References 7 publications

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“…It is well known that volatile and non-volatile components of products of plant origin are dependent on genetic, agronomic and environmental factors. There are few reports (Angerosa et al, 1996(Angerosa et al, , 1998a(Angerosa et al, , 1998b(Angerosa et al, , 1999Morales et al, 1995;Solinas et al, 1998) on the evaluation of the relationships between the aroma components of virgin olive oil with the metabolic pathways and varietal factors. Olive ripening process and, to some extent, the fruit growing environment, affect also the composition of the volatile compounds of the oil (Aparicio & Morales, 1998;De Nino et al, 2000;Guth & Grosh, 1993;Montedoro & Garofalo, 1984;Morales et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions

Benincasa¹,

Hassine²,

Perri³

2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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Section: Introductionmentioning

confidence: 99%

Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions

Benincasa¹,

Hassine²,

Perri³

2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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“…The yield of aqueous process is low because high viscosity makes stage separation difficult. Additionally, the high temperatures used for viscosity reduction promotes chemical oxidation from unsaturated fatty acids with formation of aldehydes, often responsible for the undesirable flavors in fats and oils (Morales et al, 1995). Recently, the screw pressing is also employed for pequi oil recovery, using technology adapted from other oleaginous fruits (CETEC, 1983).…”

Section: Introductionmentioning

confidence: 99%

Enzymatic technology to improve oil extraction from Caryocar brasiliense camb. (Pequi) Pulp.

Mariano

Couri

Freitas³

2009

Rev. Bras. Frutic.

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ABSTRACT-The present study aims to compare yield and quality of pequi pulp oil when applying two distinct processes: in the first, pulp drying in a tray dryer at 60 o C was combined with enzymatic treatment and pressing to oil extraction; in the second, a simple process was carried out by combining sun-drying pulp and pressing. In this study, raw pequi fruits were collected in Mato Grosso State, Brazil. The fruits were autoclaved at 121ºC and stored under refrigeration. An enzymatic extract with pectinase and CMCase activities was used for hydrolysis of pequi pulp, prior to oil extraction. The oil extractions were carried out by hydraulic pressing, with or without enzymatic incubation. The oil content in the pequi pulp (45% w/w) and the physicochemical characteristic of the oil was determined according to standard analytical methods. Free fatty acids, peroxide values, iodine and saponification indices were respectively 1.46 mgKOH/g, 2.98 meq/kg, 49.13 and 189.40. The acidity and peroxide values were lower than the obtained values in commercial oil samples, respectively 2.48 mgKOH/g and 5.22 meq/kg. Aqueous extraction has presented lower efficiency and higher oxidation of unsaturated fatty acids. On the other hand, pequi pulp pressing at room temperature has produced better quality oil. However its efficiency is still smaller than the combined enzymatic treatment and pressing process. This combined process promotes cellular wall hydrolysis and pulp viscosity reduction, contributing to at least 20% of oil yield increase by pressing. Index Terms: Caryocar brasiliense, sun drying, hydraulic pressing, oil quality index. TECNOLOGIA ENZIMÁTICA PARA MELHORAR A EXTRAÇÃO DO ÓLEO DA POLPA DE Caryocar brasiliense (PEQUI)RESUMO -O presente estudo tem como objetivo comparar o rendimento e a qualidade do óleo da polpa de pequi obtido por dois processos distintos: no primeiro, a secagem da polpa, conduzida em secador de bandeja a 60ºC, foi combinada com tratamento enzimático e prensagem para extração de óleo, no segundo, um processo mai simples foi realizado combinando-se a secagem da polpa ao sol seguida da prensagem a frio. Neste estudo, frutos de pequi in natura foram coletados no estado do Mato Grosso, Brasil. Os frutos foram auto-clavados a 121º C e armazenados sob refrigeração. Um extrato enzimático com atividades pectinase e CMCase foi utilizado para a hidrólise da polpa de pequi antes da extração do óleo. O processo de extração foi realizado por prensagem hidráulica, com ou sem incubação enzimática. O teor de óleo na polpa do pequi (45% w/w) e as características físico-químicas do óleo foram determinados de acordo com métodos analíticos oficiais. O teor de ácidos graxos livres, os índices de peróxido, de iodo e de saponificação foram respectivamente de 1,46 mgKOH/g, 2,98 meq/kg, 49,13 e 189,40. A acidez e os valores de peróxido foram inferiores aos valores obtidos em amostras comerciais de óleo vegetal, respectivamente, 2,48 mgKOH/g, 5,22 meq/kg. A extração aquosa apresentou menor eficiência e promoveu uma maior oxidaçã...

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“…** (Aparicio et al, 1994, 1996and Aparicio and Luna 2002Blekas et al, 1993;Di Giacinto et al, 2010;Morales et al, 1995;Reiners and Grosch 1998).…”

Section: Discussionmentioning

confidence: 99%

Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil

Serio¹,

Loreto²,

Giansante³

et al. 2014

Grasas y Aceites

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SUMMARY:In southern Italy, some olive cultivars such as 'Ogliarola Salentina' ripen when the day temperature is still high, at up to 28 to 30 °C. This can affect both the oil quality and the expression of its valuable characteristics. In addition, it increases the risk of undesirable fermentation that can generate off-flavors. In the present study, nocturnal olive harvesting was carried out to determine the influence that temperature can have on the characteristics of the extra virgin olive oil, and particularly on the volatile and oxidative compounds. The data obtained are encouraging: the lower temperatures that occur during the night appear to have a particular and positive impact on the organoleptic characteristics of the extra virgin olive oil produced, with enhanced formation of the volatile compounds that contribute to the 'green' notes of the flavor. In areas where daytime temperatures are very high, the nocturnal harvesting of olives at the correct stage of maturity therefore represents a good agronomic practice for the production of oils with high organoleptic and nutritional merit. KEYWORDS: Extra virgin olive oil; Nocturnal harvesting; Quality; Volatile substancesRESUMEN: Influencia de un cosechado nocturno de aceitunas en "Salento" sobre la calidad del aceite de oliva virgen extra. En el sur de Italia, algunas variedades de olivo maduran cuando la temperatura del día sigue siendo alta, hasta 28 °C a 30 °C. Esto puede perjudicar la calidad del aceite y a la expresión de sus valiosas caracterís-ticas, y aumenta el riesgo de fermentación indeseable que puede generar malos sabores. En el presente estudio, la cosecha nocturna de aceitunas se llevó a cabo para determinar la influencia que la temperatura puede tener sobre las características del aceite de oliva virgen extra, y en particular sobre los compuestos volátiles y los compuestos relacionados con la oxidación. Los datos obtenidos son alentadores: las temperaturas más bajas que se producen durante la noche parecen tener un impacto positivo en las características organolépticas del aceite de oliva virgen extra producido, con una mejora de la formación de los compuestos volátiles que contribuyen a las notas "verdes" del sabor. En las zonas donde las temperaturas diurnas son muy altas, la cosecha nocturna de aceitunas, representa, por tanto, una buena práctica agronómica para la producción de aceites con grandes ventajas organoléptica y nutritivas.

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Virgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by Chemometrics

Cited by 174 publications

References 7 publications

Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions

Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions

Enzymatic technology to improve oil extraction from Caryocar brasiliense camb. (Pequi) Pulp.

Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil

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