Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

Giuffré, Angelo Maria; Capocasale, Marco; Macrì, R.; Caracciolo, Manuela; Zappia, Clotilde; Poiana, Marco

doi:10.1016/j.lwt.2019.108631

Cited by 62 publications

(35 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our results reveal that the composition of the VOCs identified from the various plant oils corroborates those identified in previous studies [ 58 , 59 , 60 , 61 ]. For example, we detected 38 VOCs in olive oil which is within the previously reported numbers of (19–256) [ 58 , 59 , 60 ] and 29 VOCs in sesame oil compared to (17–221) [ 61 ]. However, these differences in VOCs levels may be associated with the sources of the oils and methods used to capture and analyze the volatiles.…”

Section: Discussionsupporting

confidence: 91%

“…We found considerable variation in the composition of the aroma of the oils and their respective cookies. Perhaps for the plant oils, cultivar, geographical origin, freshness of oil, extraction techniques applied, ripening stage of the fruits, extraction conditions, and seed processing could account for this variation [ 58 , 59 , 60 , 61 ]. Previous studies on insect oils and fats have largely focused on proteins, fats, minerals, vitamins, amino acids, fatty acids, sterols, anti-nutritional factors, aroma of ready-to-eat whole insect products under different processing methods and partial substitute as ingredients in bakery products [ 4 , 6 , 8 , 23 , 62 , 63 , 64 ].…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Cheseto

Baleba

Tanga

et al. 2020

Foods

View full text Add to dashboard Cite

Globally, there is growing interest to integrate insect-derived ingredients into food products. Knowledge of consumer perception to these food products is growing rapidly in the literature, but similar knowledge on the use of oils from African edible insects remains to be established. In this study, we (1) compared the chemistry of the oils from two commonly consumed grasshoppers, the desert locust Schistocerca gregaria and the African bush-cricket Ruspolia differens with those of olive and sesame oils; (2) compared the proximate composition of a baked product (cookie) prepared from the oils; (3) identified the potential volatiles and fatty acids contributing to the aroma and taste; and (4) examined acceptance and willingness to pay (WTP) for the baked product among consumers with no previous experience of entomophagy. Our results showed that the insect oils were compositionally richer in omega-3 fatty acids, flavonoids, and vitamin E than the plant oils. Proximate analysis and volatile chemistry revealed that differences in aroma and taste of the cookies were associated with their sources of oils. Consumers’ acceptance was high for cookies prepared with R. differens (95%) and sesame (89%) oils compared to those with olive and S. gregaria oils. Notably, cookies prepared with insect oils had more than 50% dislike in aroma and taste. Consumers’ willingness to pay for cookies prepared with insect oils was 6–8 times higher than for cookies containing olive oil, but 3–4 times lower than cookies containing sesame oil. Our findings show that integrating edible insect oils into cookies, entices people to ‘‘take the first step” in entomophagy by decreasing insect-based food products neophobia, thereby, contributing to consumers’ acceptance of the baked products. However, future research should explore the use of refined or flavored insect oils for bakery products to reduce off-flavors that might have been perceived in the formulated food products

show abstract

Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Cheseto

Baleba

Tanga

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…The filtration method, light exposure to light, contact with oxygen or higher temperatures, and the trace elements that promote lipid oxidation also shorten the shelf life and sensory properties of olive oil [37]. Volatile compounds from VOO are also influenced by heating during cooking [43]. Comparing volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil, and palm oil in different heating conditions, Giuffre et al [43] found that heating completely changed the volatile organic compound content of all four studied edible vegetable oils.…”

Section: Introductionmentioning

confidence: 99%

“…Volatile compounds from VOO are also influenced by heating during cooking [43]. Comparing volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil, and palm oil in different heating conditions, Giuffre et al [43] found that heating completely changed the volatile organic compound content of all four studied edible vegetable oils. Extra virgin olive oils showed the highest number of components, with E−2-hexenal as the highest in quantity in fresh oil and Z-2-decenal and 2-undecanal as the highest in quantity in heated extra virgin olive oils.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

Žanetić

Špika

Ožić³

et al. 2021

Plants

View full text Add to dashboard Cite

Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars—Oblica, Lastovka, Levantinka, and Krvavica—were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.

show abstract

“…Olive oil is globally recognised for its biological properties due to its physico-chemical composition. Calabria (South Italy) is the second largest Italian region for olive oil production (755,032 tons in 2016) [ 1 ], and for this reason many works have been conducted to study olive oil produced in this geographic region with regard to the physico-chemical properties of the fruit and oil of many olive cultivars [ 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 ], and in particular with regard to the evolution during olive fruit ripening of triglycerides [ 12 ] and minor components such as sterols [ 13 ], fatty alcohols [ 14 ] and waxes [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

n-Alkanes and n-Alkenes in Virgin Olive Oil from Calabria (South Italy): The Effects of Cultivar and Harvest Date

Giuffré

2021

Foods

Self Cite

View full text Add to dashboard Cite

n-Alkanes and n-alkenes are components of the unsaponifiable fraction of an olive oil. These were analysed by GC on-column analysis and are here proposed as an additional tool to certify the origin, authenticity, traceability and chemical quality of olive oil produced in the Reggio Calabria province (South Italy). Nine cultivars were studied: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine and Sinopolese grown in the region of Calabria (South Italy). n-Alkanes in the range from 21 to 35 chain carbon atoms and alkenes in the range from 23:1 to 25:1 chain carbon atoms were found with the following elution order: heneicosane (C21), docosane (C22), tricosene (C23:1), tricosane (C23), tetracosene (C24:1), tetracosane (C24), pentacosene (C25:1), pentacosane (C25), hexacosane (C26), eptacosane (C27), octacosane (C28), nonacosane (C29), triacontane (C30), entriacontane (C31), dotriacontane (C32), tritriacontane (C33), tetratriacontane (C34), pentatriacontane (C35). The oil of all cultivars showed a decreasing trend in total n-alkane and n-alkene content, with the oil of Sinopolese showing the highest content, varying from 328.50 to 214.00 mg/kg. Odd-chain alkanes predominated over even-chain n-alkanes, and tricosane, tetracosane and pentacosane were the most represented alkanes. Cultivar and harvest date significantly influenced the n-alkane and n-alkene content. These findings can be useful to distinguish different olive cultivars and to decide the fruit harvest date for the oil of the Reggio Calabria province (South Italy). A daily quantity of 30 g of olive oil of the Sinoplese cv (the one with the highest n-alkane and n-alkene content) was found to be in accordance with the suggestions of the European Agency for the evaluation of medicinal products Committee for veterinary medicinal products and biogenic hydrocarbons intake for the human diet.

show abstract

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

Cited by 62 publications

References 40 publications

Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

n-Alkanes and n-Alkenes in Virgin Olive Oil from Calabria (South Italy): The Effects of Cultivar and Harvest Date

Contact Info

Product

Resources

About