Effect of Harvesting System and Fruit Cold Storage on Virgin Olive Oil Chemical Composition and Quality of Superintensive Cultivated ‘Arbequina’ Olives

2012 ◽  
Vol 60 (18) ◽  
pp. 4743-4750 ◽  
Author(s):  
Khaled Yousfi ◽  
Carlos M. Weiland ◽  
José M. Garcı́a
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Cold Storage ◽  
Virgin Olive Oil

scholarly journals Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Mokhtar Guerfel ◽  
Mohamed Ben Mansour ◽  
Youssef Ouni ◽  
Flamini Guido ◽  
Dalenda Boujnah ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Planting Density ◽  
Major Constituent ◽  
Volatile Fraction ◽  
Olive Cultivar ◽  
Olive Oils

The present study focused on the comparison the chemical composition of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali) grown in four planting densities (156, 100, 69, and 51 trees ha−1). Despite the variability in the triacylglycerols and volatile compounds composition, the quality indices (free fatty acids, peroxide value, and spectrophotometric indices K232and K270) all of the virgin olive oils samples studied met the commercial standards. Decanal was the major constituent, accounting for about 30% of the whole volatiles. Moreover, the chemical composition of the volatile fraction of the oil from fruits of trees grown at the planting density of 156, 100, and 51 trees ha−1was also characterised by the preeminence of 1-hexanol, while oils from fruits of trees grown at the planting density of 69 trees ha−1had higher content of (E)-2-hexenal (20.3%). Our results confirm that planting density is a crucial parameter that may influence the quality of olive oils.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

scholarly journals EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUALITY OF BOSANA EXTRA-VIRGIN OLIVE OIL

2006 ◽  
Vol 29 (2) ◽  
pp. 139-150 ◽  
Author(s):  
VINCENZO VACCA ◽  
ALESSANDRA DEL CARO ◽  
MARCO POIANA ◽  
ANTONIO PIGA
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Exposure Conditions

Effects of the Planting Density on Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaeaL.)

2010 ◽  
Vol 58 (23) ◽  
pp. 12469-12472 ◽  
Author(s):  
Mokhtar Guerfel ◽  
Chokri Zaghdoud ◽  
Khaled Jebahi ◽  
Dalenda Boujnah ◽  
Mokhtar Zarrouk
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Planting Density ◽  
Olive Oil Quality ◽  
Olive Trees

Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

2019 ◽  
Vol 244 ◽  
pp. 1-10 ◽  
Author(s):  
Basheer M. Iqdiam ◽  
Manal O. Abuagela ◽  
Sara M. Marshall ◽  
Yavuz Yagiz ◽  
Renee Goodrich-Schneider ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Power ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oxygen Control ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Pre Treatment

scholarly journals Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

2020 ◽  
Vol 4 (3) ◽  
pp. 38
Author(s):  
Giuseppe Cinelli ◽  
Martina Cofelice ◽  
Francesco Venditti
Keyword(s):  
Olive Oil ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Dispersed Phase ◽  
Colloidal System ◽  
Oil Processing

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.

scholarly journals Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1870
Author(s):  
Ramón Aparicio-Ruiz ◽  
Sara Barbieri ◽  
Tullia Gallina Toschi ◽  
Diego L. García-González
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Strict Sense ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
International Regulations ◽  
Sensory Defects ◽  
And Control

Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.

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