Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils

2013 ◽  
Vol 115 (6) ◽  
pp. 621-630 ◽  
Author(s):  
Ana Rivas ◽  
Araceli Sanchez-Ortiz ◽  
Brigida Jimenez ◽  
Jesus García-Moyano ◽  
Maria Luisa Lorenzo
Keyword(s):  
Phenolic Acid ◽  
Acid Content ◽  
Sensory Properties ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 22 ◽  
Author(s):  
Milena Bucar-Miklavcic ◽  
Terezija Golob ◽  
Vasilij Valencic ◽  
Erika Bester ◽  
Bojan Butinar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
The Other ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Variety ◽  
End Stage ◽  
Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

scholarly journals Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Molecules ◽  
2007 ◽  
Vol 12 (8) ◽  
pp. 1679-1719 ◽  
Author(s):  
Alessandra Bendini ◽  
Lorenzo Cerretani ◽  
Alegria Carrasco-Pancorbo ◽  
Ana Gómez-Caravaca ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Health Effects ◽  
Analytical Methods ◽  
Sensory Properties ◽  
Virgin Olive Oils ◽  
Olive Oils

Sensory Properties of Californian and Imported Extra Virgin Olive Oils

2011 ◽  
Vol 76 (3) ◽  
pp. S170-S176 ◽  
Author(s):  
Claudia Delgado ◽  
Jean-Xavier Guinard
Keyword(s):  
Sensory Properties ◽  
Virgin Olive Oils ◽  
Olive Oils

Consumer expectations for sensory properties in virgin olive oils

2006 ◽  
Vol 17 (1-2) ◽  
pp. 116-125 ◽  
Author(s):  
Gabriella Caporale ◽  
Sonia Policastro ◽  
Angela Carlucci ◽  
Erminio Monteleone
Keyword(s):  
Sensory Properties ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Consumer Expectations

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.

Shelf-life of Extra Virgin Olive Oils from Southern Italy

2014 ◽  
Vol 10 (3) ◽  
pp. 234-240 ◽  
Author(s):  
Costantina Barbarisi ◽  
Michele Stasio ◽  
Francesco Cara ◽  
Melissa Nazzaro ◽  
Francesco Siano ◽  
...  
Keyword(s):  
Shelf Life ◽  
Southern Italy ◽  
Virgin Olive Oils ◽  
Olive Oils

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

2020 ◽  
Vol 311 ◽  
pp. 126044 ◽  
Author(s):  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Gianluca Veneziani ◽  
Beatrice Sordini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Dark Conditions

scholarly journals Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

Sensors ◽  
2021 ◽  
Vol 21 (7) ◽  
pp. 2298
Author(s):  
Pablo Cano Marchal ◽  
Chiara Sanmartin ◽  
Silvia Satorres Martínez ◽  
Juan Gómez Ortega ◽  
Fabio Mencarelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Cost ◽  
Virgin Olive Oil ◽  
General Purpose ◽  
Quality Parameter ◽  
Lasso Regression ◽  
Virgin Olive Oils ◽  
Electronic Noses ◽  
Olive Oils ◽  
Instrumental Technique

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.

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