Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedimentation/decantation after six months of storage. Filtration had a different effect on volatiles from the oil samples obtained from different cultivars. In the oil from Buža cultivar immediately after filtration only the amount of (Z)-2-pentenol slightly increased, but in Istarska bjelica the oil filtration affected eight compounds (the amount of hexanal, (E)-2-pentenal, (Z)-3-hexenal, (Z)-2-pentenol and (Z)-3-hexen-1-ol increased, while of hexyl acetate, (E)-2-penten-1-ol and (E)-2-hexen-1-ol decreased). In fresh filtered oil from Buža cultivar a slight decrease of total phenols was observed, while in those from Istarska bjelica the decrease was sharp, causing a decrease in the pungency and bitterness. Sedimentation/decantation had advantages over oil filtration of both cultivars, due to improved effect on the preservation of the sensory profile and the level of total phenols. Tentative aroma profiles based on odorant series obtained from the odour activity values were compared to the actual olive oil sensory profiles. These results could have a high level of applications in the olive oil industry for the optimization of the technology for obtaining monovarietal virgin olive oil with preserved specific and typical sensory characteristics, but also may serve experts to choose an appropriate virgin olive oil clarification method prior to analysis of volatile compounds.

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Deterioration of Extra Virgin Olive Oil Caused by Different Processes

Journal of Food Research ◽

10.5539/jfr.v6n5p59 ◽

2017 ◽

Vol 6 (5) ◽

pp. 59 ◽

Cited By ~ 1

Author(s):

Nadia Segura ◽

Yenny Pinchak ◽

Natalie Merlinski ◽

Miguel Amarillo ◽

Camila Feller ◽

...

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Antioxidant Capacity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Natural Antioxidants ◽

Extra Virgin Olive Oil ◽

Total Phenols ◽

Olive Oils ◽

Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

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Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.8950 ◽

2018 ◽

Vol 98 (11) ◽

pp. 4279-4286 ◽

Cited By ~ 8

Author(s):

Francesco Caponio ◽

Giacomo Squeo ◽

Lucio Brunetti ◽

Antonella Pasqualone ◽

Carmine Summo ◽

...

Keyword(s):

Olive Oil ◽

Extraction Efficiency ◽

Virgin Olive Oil ◽

Sensory Characteristics ◽

Industrial Scale ◽

Two Phase

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Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.7883 ◽

2016 ◽

Vol 97 (5) ◽

pp. 1443-1450 ◽

Cited By ~ 6

Author(s):

Lucia Morrone ◽

Sabrina Pupillo ◽

Luisa Neri ◽

Giampaolo Bertazza ◽

Massimiliano Magli ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Sensory Characteristics ◽

Olive Ripening

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Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from Souidi and Zeletni Cultivars

Chemistry & Biodiversity ◽

10.1002/cbdv.201900297 ◽

2019 ◽

Vol 16 (11) ◽

Cited By ~ 1

Author(s):

Maya Cherfaoui ◽

Teresa Cecchi ◽

Sonia Keciri ◽

Lilya Boudriche

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Sensory Profiles

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Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

Foods ◽

10.3390/foods9121846 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1846

Author(s):

Ana Lobo-Prieto ◽

Noelia Tena ◽

Ramón Aparicio-Ruiz ◽

Diego L. García-González ◽

Ewa Sikorska

Keyword(s):

Fluorescence Spectroscopy ◽

Shelf Life ◽

Olive Oil ◽

Fluorescence Spectra ◽

Virgin Olive Oil ◽

Sensory Characteristics ◽

Oxidation Products ◽

Chlorophyll Pigments ◽

Multiple Parameters ◽

Physical Chemical

The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life. However, a complete interpretation of fluorescence spectra requires analyzing multiple parameters (chemical, physical–chemical, and sensory) to evaluate the pace of fluorescence spectral changes under moderate conditions with respect to other changes impacting on VOO quality. In this work, four VOOs were analyzed every month with excitation–emission fluorescence spectra. The same samples were characterized with the concentration of fluorophores (phenols, tocopherols, chlorophyll pigments), physical–chemical parameters (peroxide value, K232, K270, free acidity), and sensory attributes (medians of defects and of the fruity attribute). From the six components extracted with parallel factor analysis (PARAFAC), two components were assigned to chlorophyll pigments and those assigned to tocopherols, phenols, and oxidation products were selected for their ability to discriminate between fresh and aged oils. Thus, the component assigned to oxidation products correlated with K270 in the range 0.80–0.93, while the component assigned to tocopherols–phenols correlated with the fruity attribute in the range 0.52–0.90. The sensory analysis of the samples revealed that the changes of these PARAFAC components occurred at the same time as, or even before, the changes of the sensory characteristics.

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Headspace composition of virgin olive oil evaluated by solid phase Microextraction: Relationship with the oil sensory characteristics

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00236 ◽

2007 ◽

pp. 236-247 ◽

Cited By ~ 14

Author(s):

M. Servili ◽

R. Selvaggini ◽

A. Taticchi ◽

G. F. Montedoro

Keyword(s):

Olive Oil ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Virgin Olive Oil ◽

Sensory Characteristics

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Detecting Food Fraud in Extra Virgin Olive Oil Using a Prototype Portable Hyphenated Photonics Sensor

Journal of AOAC International ◽

10.1093/jaoacint/qsaa099 ◽

2020 ◽

Cited By ~ 1

Author(s):

Yannick Weesepoel ◽

Martin Alewijn ◽

Michiel Wijtten ◽

Judith Müller-Maatsch

Keyword(s):

Data Fusion ◽

Olive Oil ◽

Near Infrared ◽

Edible Oils ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Food Fraud ◽

Olive Oils ◽

Level Data ◽

High Level

Abstract Background Current developments in portable photonic devices for fast authentication of extra virgin olive oil (EVOO) or EVOO with non-EVOO additions steer towards hyphenation of different optic technologies. The multiple spectra or so-called “fingerprints” of samples are then analyzed with multivariate statistics. For EVOO authentication, one-class classification (OCC) to identify “out-of-class” EVOO samples in combination with data-fusion is applicable. Objective Prospecting the application of a prototype photonic device (“PhasmaFood”) which hyphenates visible, fluorescence, and near-infrared spectroscopy in combination with OCC modelling to classify EVOOs and discriminate them from other edible oils and adulterated EVOOs. Method EVOOs were adulterated by mixing in 10–50% (v/v) of refined and virgin olive oils, olive-pomace olive oils, and other common edible oils. Samples were analyzed by the hyphenated sensor. OCC, data-fusion, and decision thresholds were applied and optimized for two different scenarios. Results: By high-level data-fusion of the classification results from the three spectral databases and several multivariate model vectors, a 100% correct classification of all pure edible oils using OCC in the first scenario was found. Reducing samples being falsely classified as EVOOs in a second scenario, 97% of EVOOs adulterated with non-EVOO olive oils were correctly identified and ones with other edible oils correctly classified at score of 91%. Conclusions Photonic sensor hyphenation in combination with high-level data fusion, OCC, and tuned decision thresholds delivers significantly better screening results for EVOO compared to individual sensor results. Highlights Hyphenated photonics and its data handling solutions applied to extra virgin olive oil authenticity testing was found to be promising.

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Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil

International Journal of Gastronomy and Food Science ◽

10.1016/j.ijgfs.2019.100173 ◽

2019 ◽

Vol 18 ◽

pp. 100173 ◽

Cited By ~ 1

Author(s):

Raffaele Sacchi ◽

Nicola Caporaso ◽

Gian Andrea Squadrilli ◽

Antonello Paduano ◽

Maria Luisa Ambrosino ◽

...

Keyword(s):

Olive Oil ◽

Volatile Compounds ◽

Virgin Olive Oil ◽

Ice Cream ◽

Extra Virgin Olive Oil ◽

Sensory Profile

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Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit

OCL ◽

10.1051/ocl/2020002 ◽

2020 ◽

Vol 27 ◽

pp. 6 ◽

Cited By ~ 1

Author(s):

Esmaeil Ghanbari Shendi ◽

Dilek Sivri Ozay ◽

Mucahit Taha Ozkaya ◽

Nimeti Feyza Ustunel

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Sensory Properties ◽

Sensory Profile ◽

Total Phenol Content ◽

Processing Unit ◽

Oil Processing ◽

One Year

The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for the monocultivar olive oil production. Changes on the free fatty acid, peroxide value, UV absorption values, total phenol content, phenolic and tocopherol profiles, and sensory properties of EVOO samples were determined for 12 months. Results showed that fresh “Tavşan Yüreği” EVOO was classified as EVOO declared by the International Olive Council (IOC) standards-based in terms of chemical and sensory properties. It had a sensory profile with an equilibrated taste of intense fruitiness and medium bitterness and pungency at the end of one year. Although positive attributes (fruitiness, bitterness, and pungency) slightly decreased, color values of EVOO changed from green to yellow. Although total phenols content of EVOO samples were 385.27 ± 0.908 ppm at the beginning of storage, it decreased to 327.58 ± 0.212 ppm after a year storing. Luteolin was the most abundant phenolic compound and its content decreased by 14% at the end of storage, while tyrosol content of EVOO increased from 12 to 36.17 ppm. After twelve months, α-tocopherol contents decreased 22.38%. Using Mobile Olive Oil Processing Unit increased oxidative stability and quality of extracted EVOO.

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