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

2016 ◽  
Vol 97 (5) ◽  
pp. 1443-1450 ◽  
Author(s):  
Lucia Morrone ◽  
Sabrina Pupillo ◽  
Luisa Neri ◽  
Giampaolo Bertazza ◽  
Massimiliano Magli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Characteristics ◽  
Olive Ripening

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

2019 ◽  
Vol 57 (4) ◽  
pp. 503-512
Author(s):  
Karolina Brkić Bubola ◽  
Marina Lukić ◽  
Igor Lukić ◽  
Olivera Koprivnjak
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Industry ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Aroma Compound ◽  
Total Phenols ◽  
High Level ◽  
Sensory Profiles ◽  
Oil Filtration

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.

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

2018 ◽  
Vol 98 (11) ◽  
pp. 4279-4286 ◽  
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

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

Foods ◽  
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.

Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening

2015 ◽  
Vol 117 (3) ◽  
pp. 389-397 ◽  
Author(s):  
Abdelhakim Bakhouche ◽  
Jesús Lozano-Sánchez ◽  
Mohamed Bengana ◽  
Alberto Fernández-Gutiérrez ◽  
Antonio Segura-Carretero
Keyword(s):  
Olive Oil ◽  
Time Course ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Olive Ripening

Influence of Picual Olive Ripening on Virgin Olive Oil Alteration and Stability during Potato Frying

2014 ◽  
Vol 62 (48) ◽  
pp. 11637-11646 ◽  
Author(s):  
Raul Olivero-David ◽  
Carmen Mena ◽  
M. Angeles Pérez-Jimenez ◽  
Blanca Sastre ◽  
Sara Bastida ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Ripening

scholarly journals Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

2018 ◽  
Vol 28 (1) ◽  
pp. 48-57 ◽  
Author(s):  
Carmen Mena ◽  
Alejandra Z. González ◽  
Raúl Olivero-David ◽  
María Ángeles Pérez-Jiménez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Wide Range ◽  
Sensorial Quality ◽  
Olive Ripening

The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

2004 ◽  
Vol 52 (11) ◽  
pp. 3649-3654 ◽  
Author(s):  
Annalisa Rotondi ◽  
Alessandra Bendini ◽  
Lorenzo Cerretani ◽  
Matteo Mari ◽  
Giovanni Lercker ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Organoleptic Properties ◽  
Olive Ripening

scholarly journals Prediction of olive ripening degree combining image analysis and FT-NIR spectroscopy for virgin olive oil optimisation

Food Control ◽  
2020 ◽  
pp. 107755
Author(s):  
Cristina Alamprese ◽  
Silvia Grassi ◽  
Alessio Tugnolo ◽  
Ernestina Casiraghi
Keyword(s):  
Image Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Nir Spectroscopy ◽  
Olive Ripening

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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