Characterization of olive fruit microflora and its effect on olive oil volatile compounds biogenesis

2010 ◽  
Vol 112 (9) ◽  
pp. 1024-1032 ◽  
Author(s):  
Stylianos Fakas ◽  
Io Kefalogianni ◽  
Anna Makri ◽  
Georgia Tsoumpeli ◽  
Georgia Rouni ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Olive Fruit

Functional Characterization of Two 13-Lipoxygenase Genes from Olive Fruit in Relation to the Biosynthesis of Volatile Compounds of Virgin Olive Oil

2009 ◽  
Vol 57 (19) ◽  
pp. 9097-9107 ◽  
Author(s):  
María N. Padilla ◽  
M. Luisa Hernández ◽  
Carlos Sanz ◽  
José M. Martínez-Rivas
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Functional Characterization ◽  
Virgin Olive Oil ◽  
Olive Fruit

scholarly journals The use of headspace solid phase microextraction for the characterization of volatile compounds in olive oil matrices

Talanta ◽  
2008 ◽  
Vol 77 (1) ◽  
pp. 110-117 ◽  
Author(s):  
Laila H. Ribeiro ◽  
Ana M. Costa Freitas ◽  
Marco D.R. Gomes da Silva
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Headspace Solid Phase Microextraction

Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit

2018 ◽  
pp. 592 ◽  
Author(s):  
M. A. Mele, M. Z. Islam, Ho-Min Kang ◽  
Angelo Maria Giuffre
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Oil Content ◽  
Oil Quality ◽  
Geographical Area ◽  
Tree Age ◽  
Oil Composition ◽  
Olive Fruit ◽  
Post Harvest

Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced by the pre-and post-harvest factors. The pre-and post-harvest factors are discussed in this article in an effort to recognize as being and investigate the ultimate effect of these factors on the olive fruit and its oil composition. Genetic, agronomic and environmental factors influence olive fruits and olive oil composition. The olive cultivar influences fruit weight, olive oil content, fatty acids, peroxide value, esters, volatile compounds and fatty alcohol content. Chlorophyll content, carotenoids, flavor and volatile compounds vary depending upon geographical area of origin. Environmental conditions have an effect on enzymes, oil composition, fatty acids, microbial activity, esters, flowering, growth and development, ripening rate, insect activity and susceptibility or resistance to diseases. Tree age has an impact on phenol content of olive oil. The boron, nitrogen, potassium, salinity and zinc treatments have an influence on the olive fruit and its oil composition. In addition, the ripening degree, harvesting time has enforcement on olive oil content. Leaf removal and washing of the fruit promote the purity of the olive oil for both chemical and sensorial aspects. A not prolonged fruit crushing together with a not prolonged paste malaxation at a temperature below 27 °C increase the sensory and physicochemical qualities of olive oil. Inappropriate oil extraction promotes the off-flavors in the olive oil. Dark storage helps to retain the chemical and sensorial olive oil quality. The oil quality degrades toward the inside of cooking temperature.

Characterization of Volatile Compounds of Virgin Olive Oil Originating from the USA

2014 ◽  
Vol 92 (1) ◽  
pp. 77-85 ◽  
Author(s):  
Hanjiang Zhu ◽  
Shuaikun Tang ◽  
Charles F. Shoemaker ◽  
Selina C. Wang
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
The Usa

Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds

2010 ◽  
Vol 58 (14) ◽  
pp. 8357-8364 ◽  
Author(s):  
Diego L. García-González ◽  
Noelia Tena ◽  
Ramón Aparicio
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil

Isolation, Expression, and Characterization of a 13-Hydroperoxide Lyase Gene from Olive Fruit Related to the Biosynthesis of the Main Virgin Olive Oil Aroma Compounds

2010 ◽  
Vol 58 (9) ◽  
pp. 5649-5657 ◽  
Author(s):  
María N. Padilla ◽  
M. Luisa Hernández ◽  
Ana G. Pérez ◽  
Carlos Sanz ◽  
José M. Martínez-Rivas
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Aroma Compounds ◽  
Hydroperoxide Lyase ◽  
Olive Fruit
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