Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Angerosa, Franca; Servili, Maurizio; Selvaggini, Roberto; Taticchi, Agnese; Esposto, Sonia; Montedoro, Gian Francesco

doi:10.1016/j.chroma.2004.07.093

Cited by 191 publications

(311 citation statements)

References 87 publications

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“…In this way, many correspondences were found between sensory notes and chemical compounds, most of them in agreement with the literature 3,4,31,32 .…”

Section: Aromatic Compoundssupporting

confidence: 76%

Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar

Essid

Sifi²,

Beltrán

et al. 2016

J. Oleo Sci.

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“…In this way, many correspondences were found between sensory notes and chemical compounds, most of them in agreement with the literature 3,4,31,32 .…”

Section: Aromatic Compoundssupporting

confidence: 76%

Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar

Essid

Sifi²,

Beltrán

et al. 2016

J. Oleo Sci.

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“…It is well known that the volatile fraction influences the organoleptic quality of the extra virgin olive oil and some of these components, can be related to positive and negative sensations (Angerosa et al, 2004;Flamini, Coini, & Morelli, 2003), and therefore the analysis of the volatile fraction was carried out on the oils of the final experiment.…”

Section: Volatile Fractionmentioning

confidence: 99%

The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

Mulinacci¹,

Ieri²,

Ignesti³

et al. 2013

Food Research International

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The effects of a long storage period on some Tuscan EVOOs filtered and frozen at −23°C in comparison with the same specimens maintained at room temperature in the dark, were evaluated by monitoring the evolution of their phenolic composition and aromatic profile.The oils were analyzed immediately after opening and after 10 days up to 18 months after oil bottling. A non parametric statistical analysis and principal components analysis (PCA) coupled to linear discriminant analysis (LDA) was applied for assessing the differences among the trials. Increments in tyrosol, hydroxytyrosol and % of hydrolysis were observed for EVOOs stored at room temperatures starting from 3-months storage, and increased thereafter. The frozen EVOOs were statistically undistinguishable over time, differently from the correspondent ones at room temperature. All the frozen EVOOs showed negligible differences in aromatic profile until 12 month of storage. Some compounds potentially related to off-odor sensations were significantly increased in the unfrozen specimens only at 18 months.

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“…The latter can be enzymatically oxidated to corresponding C5 carbonyl compounds. These compounds are responsible for the most important sensory notes of VOO flavour, such as the "Green" and floral notes (Angerosa et al, 2001;Angerosa et al, 2004;Servili et al, 2009a). The new approach to VOO processing should include as its first objective the improvement of the quality of the sensory and health properties of oil.…”

mentioning

confidence: 99%

Technological Aspects of Olive Oil Production

Servili¹,

Taticchi²,

Esposto³

et al. 2012

Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

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Additional information is available at the end of the chapter http://dx.doi.org/10.5772/52141 IntroductionVirgin olive oil (VOO) is obtained exclusively by mechanical extraction from the olive fruit and can be consumed crude without any further physical-chemical treatments of refining. Its sensory and health properties are intimately linked to its chemical characteristics, in particular to several minor components, which are strongly affected by the operative conditions of oil processing and can thus be considered as analytical markers of the quality of oil processing.VOO contains different classes of phenolic compounds, such as phenolic acids, phenolic alcohols, hydroxy-isochromans, flavonoids, secoiridoids and lignans. The phenolic acids together with phenyl-alcohols, hydroxy-isochromans and flavonoids are present in small amounts in VOO (Montedoro et al., 1992). Secoiridoids which, in combination with lignans, are the main hydrophilic phenols of VOO, include the dialdehydic form of decarboxymethyl elenolic acid linked to 3,4-DHPEA or p-HPEA (3,4-DHPEA-EDA or p-HPEA-EDA) an isomer of the oleuropein aglycon (3,4-DHPEA-EA) and the ligstroside aglycon (p-HPEA-EA). The main lignans found in VOO are (+)-1-acetoxypinoresinol and (+)-1-pinoresinol (Brenes et al., 2000;Owen et al., 2000). Both secoiridoids and lignans affect the quality of the sensory and health properties of VOO (Servili et al., 2004a), determining bitter, pungent sensations.Many compounds, mainly carbonyl compounds, alcohols, esters and hydrocarbons, have been found in the volatile fraction of VOO.The C6 and C5 compounds, especially C6 linear unsaturated and saturated aldehydes alcohols and esters represent the most important fraction of volatile compounds found in high quality VOOs.The C6 and C5 compounds, produced from polyunsaturated fatty acids by the enzymatic activities exerted by the lipoxygenase (LOX) pathway and their concentrations, depend on the level and the activity of each enzyme involved in this LOX pathway.Olive Germplasm -The Olive Cultivation, The pathway (Figure 1) begins with the production of 9-and 13-hydroperoxides of linoleic (LA) and linolenic (LnA) acids mediated by lipoxygenase (LOX). The subsequent cleavage of 13-hydroperoxides is catalysed by very specific hydroperoxide lyases (HPL) and leads to C6 aldehydes, of which the unsaturated aldehydes can isomerize from cis-3 to the more stable trans-2 form. The mediation of alcohol dehydrogenase (ADH) reduces C6 aldehydes to corresponding alcohols, which can produce esters due to the catalytic activity of alcohol acetyl transferases (AAT).Furthermore, an additional branch of the LOX pathway (Figure 1) is active when the substrate is LnA. LOX would catalyse the formation of stabilized 1,3-pentene radicals, which can either dimerize leading to C10 hydrocarbons (known as pentene dimers), or can react with a hydroxy radical, producing C5 alcohols. The latter can be enzymatically oxidated to corresponding C5 carbonyl compounds. These compounds are responsible for the most important s...

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Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Cited by 191 publications

References 87 publications

Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar

Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar

The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

Technological Aspects of Olive Oil Production

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