scholarly journals Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3587 ◽  
Author(s):  
Alfonso M. Vidal ◽  
Sonia Alcalá ◽  
Antonia De Torres ◽  
Manuel Moya ◽  
Juan M. Espínola ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Total Content ◽  
Extra Virgin Olive Oil ◽  
Lipoxygenase Pathway ◽  
Box Behnken Design ◽  
Irrigated Crops ◽  
Arbequina Cultivar

Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box–Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.

scholarly journals Influence of Extraction Techniques on Physicalchemical Characteristics and Volatile Compounds of Extra Virgin Olive Oil

2014 ◽  
Vol 63 (9) ◽  
pp. 875-883 ◽  
Author(s):  
Maria Grazia Volpe ◽  
Fausta De Cunzo ◽  
Francesco Siano ◽  
Marina Paolucci ◽  
Costantina Barbarisi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Extraction Techniques

scholarly journals Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety

2021 ◽  
Vol 10 (1) ◽  
pp. 39
Author(s):  
Omar H. Dib ◽  
Christophe B. Y. Cordella ◽  
Rita Yaacoub ◽  
Hussein Dib ◽  
Nathalie Locquet ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Harvest Date ◽  
Fast Analysis ◽  
Total Polyphenol ◽  
The Impact

The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil.

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

2019 ◽  
Vol 18 ◽  
pp. 100173 ◽  
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

scholarly journals Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1969 ◽  
Author(s):  
Alessandro Genovese ◽  
Ferdinando Mondola ◽  
Antonello Paduano ◽  
Raffaele Sacchi
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oils ◽  
Perceived Intensity ◽  
Panel Test ◽  
Headspace Concentration ◽  
Set Up

In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg−1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours (‘rancid’, ‘winey–vinegary’ and ‘fusty–muddy’). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of ‘fusty–muddy’ defect and increased the score of ‘winey–vinegary’ defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.

Authentication of the geographical origin of extra-virgin olive oil of the Arbequina cultivar by chromatographic fingerprinting and chemometrics

Talanta ◽  
2019 ◽  
Vol 203 ◽  
pp. 194-202 ◽  
Author(s):  
Dainis N. Vera ◽  
Ana M. Jiménez-Carvelo ◽  
Luis Cuadros-Rodríguez ◽  
Itziar Ruisánchez ◽  
M. Pilar Callao
Keyword(s):  
Olive Oil ◽  
Geographical Origin ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Arbequina Cultivar ◽  
Chromatographic Fingerprinting

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method

2020 ◽  
Vol 85 (11) ◽  
pp. 3764-3775
Author(s):  
Jadson Romualdo Oliveira da Costa ◽  
Simone Morelo Dal Bosco ◽  
Renata Cristina de Souza Ramos ◽  
Isabel Cristina Kasper Machado ◽  
Juliano Garavaglia ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Direct Method ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sensory Characteristics
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