Characterization of Olive Ripeness by Green Aroma Compounds of Virgin Olive Oil

1998 ◽  
Vol 46 (3) ◽  
pp. 1116-1122 ◽  
Author(s):  
Ramon Aparicio ◽  
Maria T. Morales
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Aroma Compounds ◽  
Olive Ripeness

Isolation, Expression, and Characterization of a 13-Hydroperoxide Lyase Gene from Olive Fruit Related to the Biosynthesis of the Main Virgin Olive Oil Aroma Compounds

2010 ◽  
Vol 58 (9) ◽  
pp. 5649-5657 ◽  
Author(s):  
María N. Padilla ◽  
M. Luisa Hernández ◽  
Ana G. Pérez ◽  
Carlos Sanz ◽  
José M. Martínez-Rivas
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Aroma Compounds ◽  
Hydroperoxide Lyase ◽  
Olive Fruit

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 523-528 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Composition

Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

2009 ◽  
Vol 90 (2) ◽  
pp. 199-204 ◽  
Author(s):  
Nabil Ben Youssef ◽  
Wissem Zarrouk ◽  
Alegría Carrasco-Pancorbo ◽  
Youssef Ouni ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Phenolic Composition ◽  
Olive Ripeness

Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis

2012 ◽  
Vol 47 (2) ◽  
pp. 188-193 ◽  
Author(s):  
Antonella Pasqualone ◽  
Valentina Di Rienzo ◽  
Antonio Blanco ◽  
Carmine Summo ◽  
Francesco Caponio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Dna Analysis ◽  
Virgin Olive Oil
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