Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme

2018 ◽  
Vol 121 (3) ◽  
pp. 1800134 ◽  
Author(s):  
Giuseppe Fregapane ◽  
Maria Desamparados Salvador
Keyword(s):  
Iberian Peninsula ◽  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Protected Designation Of Origin

Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin

Talanta ◽  
2008 ◽  
Vol 75 (4) ◽  
pp. 937-943 ◽  
Author(s):  
Silvia López-Feria ◽  
Soledad Cárdenas ◽  
José Antonio García-Mesa ◽  
Miguel Valcárcel
Keyword(s):  
Geographical Origin ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Olive Variety

Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

2013 ◽  
Vol 54 (2) ◽  
pp. 1915-1925 ◽  
Author(s):  
Kaouther Ben-Hassine ◽  
Amani Taamalli ◽  
Sana Ferchichi ◽  
Anis Mlaouah ◽  
Cinzia Benincasa ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Sensory Characteristics ◽  
Extraction System ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
And Storage

scholarly journals Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1686 ◽  
Author(s):  
Ana Lobo-Prieto ◽  
Noelia Tena ◽  
Ramón Aparicio-Ruiz ◽  
María T. Morales ◽  
Diego L. García-González
Keyword(s):  
Oxidation Process ◽  
Virgin Olive Oil ◽  
Stability Index ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Pet Bottles ◽  
Olive Oils ◽  
Off Flavors ◽  
Mesh Cell

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.

Comparison of the Amounts of Volatile Compounds in French Protected Designation of Origin Virgin Olive Oils

2006 ◽  
Vol 54 (26) ◽  
pp. 10092-10101 ◽  
Author(s):  
Benoit Berlioz ◽  
Christophe Cordella ◽  
Jean-François Cavalli ◽  
Louisette Lizzani-Cuvelier ◽  
André-Michel Loiseau ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Protected Designation Of Origin

Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv

2015 ◽  
Vol 118 (2) ◽  
pp. 288-298 ◽  
Author(s):  
Maria Gabriella Di Serio ◽  
Luciana Di Giacinto ◽  
Giuseppina Di Loreto ◽  
Lucia Giansante ◽  
Massimiliano Pellegrino ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Olive Oils

Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils

2015 ◽  
Vol 50 (8) ◽  
pp. 1764-1770 ◽  
Author(s):  
Manel Issaoui ◽  
Ines Gharbi ◽  
Guido Flamini ◽  
Pier Luigi Cioni ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)

Agronomy ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 38 ◽  
Author(s):  
José Emilio Pardo ◽  
Jacinto Tello ◽  
Mariano Suárez ◽  
Adrián Rabadán ◽  
Concepción De Miguel ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Special Interest ◽  
Pilot Plant ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Main Variety ◽  
Made In

In this first contribution to the study of virgin olive oils from the area assigned to the Protected Designation of Origin (PDO) “Aceite de la Alcarria” (Spain), both monovarietal oils obtained under ideal conditions in a pilot plant, as well as blend oils made in the oil mills located in the study area, were characterized. Special interest was focused on the influence of the ripening state of the fruits. The oils from the Castellana variety, the main variety found in the study area, were characterized by a high content of tocopherols, medium oxidative stability and high content in palmitic, palmitoleic and linolenic acids. As the ripening process progresses, the oils lose fruitiness, bitterness, pungency, stability, and some organoleptic defects appear, to the point of lowering the category (from extra virgin to virgin) in some of the Castellana samples. Thus, early collection of olives of this variety is recommended.

Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

2018 ◽  
Vol 241 ◽  
pp. 328-337 ◽  
Author(s):  
Mercedes Becerra-Herrera ◽  
Alberto Vélez-Martín ◽  
Adrián Ramos-Merchante ◽  
Pablo Richter ◽  
Rafael Beltrán ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Phenolic Profiles

Chaotic parameters from fluorescence spectra to resolve fraudulent mixtures of fresh and expired protected designation of origin extra virgin olive oils

Talanta ◽  
2019 ◽  
Vol 195 ◽  
pp. 1-7 ◽  
Author(s):  
Miguel Lastra-Mejías ◽  
Regina Aroca-Santos ◽  
Manuel Izquierdo ◽  
John C. Cancilla ◽  
Maria Luz Mena ◽  
...  
Keyword(s):  
Fluorescence Spectra ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Protected Designation Of Origin
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