How ‘ground-picked’ olive fruits affect virgin olive oil ethanol content, ethyl esters and quality

2016 ◽  
Vol 96 (11) ◽  
pp. 3801-3806 ◽  
Author(s):  
Gabriel Beltran ◽  
Raquel Sánchez ◽  
Araceli Sánchez-Ortiz ◽  
Maria P Aguilera ◽  
Mohamed A Bejaoui ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Ethyl Esters ◽  
Ethanol Content

scholarly journals A survey of ethanol content in virgin olive oil

Food Control ◽  
2018 ◽  
Vol 91 ◽  
pp. 248-253 ◽  
Author(s):  
Lourdes García-Vico ◽  
Angjelina Belaj ◽  
Lorenzo León ◽  
Raúl de la Rosa ◽  
Carlos Sanz ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Ethanol Content

scholarly journals Rapid NIR determination of alkyl esters in virgin olive oil

2017 ◽  
Vol 68 (2) ◽  
pp. 195 ◽  
Author(s):  
J. A. Cayuela
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Predictive Models ◽  
Near Infrared ◽  
Methyl Esters ◽  
External Validation ◽  
Virgin Olive Oil ◽  
Ethyl Esters ◽  
The European Union ◽  
Alkyl Esters

The regulation of The European Union for olive oil and olive pomace established the limit of 35 mg·kg-1 for fatty acids ethyl ester contents in extra virgin olive oils, from grinding seasons after 2016. In this work, predictive models have been established for measuring fatty acid ethyl and methyl esters and to measure the total fatty acid alkyl esters based on near infrared spectroscopy (NIRS), and used successfully for this purpose. The correlation coefficients from the external validation exercises carried out with these predictive models ranged from 0.84 to 0.91. Different classification tests using the same models for the thresholds 35 mg·kg-1 for fatty acid ethyl esters and 75 mg·kg-1 for fatty acid alkyl esters provided success percentages from 75.0% to 95.2%.

Water Addition During Oil Extraction Affects on Virgin Olive Oil Ethanol Content, Quality and Composition

2021 ◽  
pp. 2000400
Author(s):  
Gabriel Beltrán ◽  
Mohamed Aymen Bejaoui ◽  
Araceli Sánchez‐Ortiz ◽  
Antonio Jiménez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Extraction ◽  
Water Addition ◽  
Content Quality ◽  
Ethanol Content

Ethyl esters versus fermentative organoleptic defects in virgin olive oil

2017 ◽  
Vol 219 ◽  
pp. 33-39 ◽  
Author(s):  
Maria Gabriella Di Serio ◽  
Lucia Giansante ◽  
Giuseppina Di Loreto ◽  
Angelo Faberi ◽  
Lorenzo Ricchetti ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Ethyl Esters

scholarly journals Olive Oils from Fruits Infected with Different Anthracnose Pathogens Show Sensory Defects Earlier Than Chemical Degradation

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1041
Author(s):  
Fátima Peres ◽  
Pedro Talhinhas ◽  
Hugo Afonso ◽  
Helena Alegre ◽  
Helena Oliveira ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Criteria ◽  
Symptom Assessment ◽  
Ethyl Esters ◽  
Chemical Degradation ◽  
Post Inoculation ◽  
Negative Effects ◽  
Olive Cultivar ◽  
Olive Oils

Anthracnose is the most important disease of olives responsible for olive oil depreciation. The aim of this study is to compare the negative effects of the most common olive anthracnose pathogens in Portugal, Colletotrichum nymphaeae, C. godetiae, or C. acutatum, on oil extracted from fruits of the most cultivated Portuguese olive cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’. Healthy fruits (ripening index 3.5) were inoculated, incubated, and sampled over 14 days post-inoculation (d.p.i.) for symptom assessment and oil extraction. Virgin olive oil (VOO) was characterised by quality criteria parameters (acidity, peroxide value, UV absorbances, organoleptic assessment, fatty acid ethyl esters (FAEE)), total phenols (TPH), main fatty acids, and waxes compositions. Galega Vulgar fruits were more susceptible to anthracnose than Cobrançosa fruits. Colletotrichum nymphaeae was equally highly virulent for both cultivars, while C. godetiae was less virulent especially in Cobrançosa. VOO acidity increased reached 5% in Galega oils and 2% in Cobrançosa oils from fruits infected with C. nymphaeae or C. acutatum at 14 d.p.i. FAEE were higher than the legal limit for extra VOO in Galega oils from fruits at 7 d.p.i. with C. nymphaeae or C. acutatum, or 11 d.p.i. with C. godetiae. TPH decreased through the experiments with all the inoculated fungi. The musty sensory defect was detected in Galega and Cobrançosa VOO from fruits inoculated with C. nymphaeae or C. acutatum at 3 or 7 d.p.i. earlier than chemical degradation, respectively. The degradation levels of olive oils depended on the Colletotrichum species and olive cultivar.

scholarly journals Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 378-383 ◽  
Author(s):  
Raquel B. Gómez-Coca ◽  
Gabriel D. Fernandes ◽  
María del Carmen Pérez-Camino ◽  
Wenceslao Moreda
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameter ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters

scholarly journals Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1445
Author(s):  
Karolina Brkić Bubola ◽  
Marina Lukić ◽  
Anja Novoselić ◽  
Marin Krapac ◽  
Igor Lukić
Keyword(s):  
Olive Oil ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Ethyl Esters ◽  
Prolonged Storage ◽  
Fruit Storage ◽  
Olive Fruit ◽  
Post Harvest

With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperature (RT), +4 °C and −20 °C prior to oil production. Lower temperatures delayed post-harvest maturation of IB fruits. Theoretical oil content did not change depending on the storage temperature, while the highest oil yield and extractability index were obtained after storage at RT. Chlorophylls decreased in IB-RT and in IB-20. A decrease in the sensory quality of oils was detected after fruit storage at RT and −20 °C, while the refrigeration temperature of +4 °C preserved it. Regarding the content of fatty acid ethyl esters, an increase was observed in IB-RT oils. Storage at RT increased the content of waxes, while the lower temperatures partially suppressed this phenomenon. In oils of both cultivars, storage at +4 °C preserved the concentration of most phenolic compounds at a level more similar to that of the fresh oil when compared to the other two treatments. In the production conditions, when prolonged fruit storage is necessary, refrigeration seems to be the most suitable option.

How olive washing and storage affect fruit ethanol and virgin olive oil ethanol, ethyl esters and composition

2020 ◽  
Author(s):  
Gabriel Beltran ◽  
Antonio Hueso ◽  
Mohamed A Bejaoui ◽  
Abraham M Gila ◽  
Raquel Costales ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Ethyl Esters ◽  
And Storage

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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