Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties

2021 ◽  
pp. 2000350
Author(s):  
Nicola Caporaso ◽  
Alessandro Genovese ◽  
Maria Angeles Perez Jimenez ◽  
Raul Olivero‐David ◽  
Raffaele Sacchi
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Volatile Composition

Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 523-528 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Composition

scholarly journals Heating on the volatile composition and sensory aspects of extra-virgin olive oil

2013 ◽  
Vol 37 (6) ◽  
pp. 566-572 ◽  
Author(s):  
Cleiton Antônio Nunes ◽  
Vanessa Rios de Souza ◽  
Síntia Carla Corrêa ◽  
Marília de Cássia da Costa e Silva ◽  
Sabrina Carvalho Bastos ◽  
...  
Keyword(s):  
Heat Stress ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Direct Application ◽  
Volatile Composition

The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.

Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil

2003 ◽  
Vol 80 (7) ◽  
pp. 685-695 ◽  
Author(s):  
Maurizio Servili ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Sonia Esposto ◽  
Gianfrancesco Montedoro
Keyword(s):  
Olive Oil ◽  
Exposure Time ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Volatile Composition ◽  
Air Exposure

Genetic and Environmental Effect on Volatile Composition of Extra Virgin Olive Oil

2020 ◽  
Vol 122 (12) ◽  
pp. 2000162
Author(s):  
Alicia Serrano ◽  
Raúl Rosa ◽  
Araceli Sánchez‐Ortiz ◽  
Lorenzo León
Keyword(s):  
Olive Oil ◽  
Environmental Effect ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Composition

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

2015 ◽  
Vol 63 (26) ◽  
pp. 6066-6074 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Roberto Selvaggini ◽  
Stefania Urbani ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Volatile Composition ◽  
Mechanical Extraction

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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