The impact of fruit maturation on bioactive microconstituents, inhibition of serum oxidation and inflammatory markers in stimulated PBMCs and sensory characteristics of Koroneiki virgin olive oils from Messenia, Greece

2013 ◽  
Vol 4 (8) ◽  
pp. 1185 ◽  
Author(s):  
Andriana C. Kaliora ◽  
Anna Artemiou ◽  
Ioannis Giogios ◽  
Nick Kalogeropoulos
Keyword(s):  
Inflammatory Markers ◽  
Sensory Characteristics ◽  
Fruit Maturation ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
The Impact

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.

The impact of environmental factors on molecular and stable isotope compositions of n-alkanes in Mediterranean extra virgin olive oils

2015 ◽  
Vol 173 ◽  
pp. 114-121 ◽  
Author(s):  
Alina Mihailova ◽  
Dimitri Abbado ◽  
Simon D. Kelly ◽  
Nikolai Pedentchouk
Keyword(s):  
Stable Isotope ◽  
Environmental Factors ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
The Impact

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 Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 904
Author(s):  
Giuseppe Di Lecce ◽  
Maria Piochi ◽  
Deborah Pacetti ◽  
Natale G. Frega ◽  
Edoardo Bartolucci ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Total Phenolic ◽  
Olive Cultivar ◽  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Panel Test ◽  
Continuous Plant ◽  
The Impact ◽  
Secoiridoid Derivatives

Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.

scholarly journals The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

2021 ◽  
Vol 33 (1) ◽  
pp. 61-72
Author(s):  
Pierluigi Plastina ◽  
Rosa Tundis ◽  
Chiara La Torre ◽  
Vincenzo Sicari ◽  
Angelo Maria Giuffré ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Induction Time ◽  
Quality Parameters ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Virgin Olive Oils ◽  
Capsicum Baccatum ◽  
Olive Oils ◽  
The Impact

This study aimed to evaluate the influence of Capsicum baccatum L. Aji Angelo and Bishop crown cultivars to the quality parameters of flavoured olive oils (FOOs) obtained by the addition of both fresh and dried pepper powders (1%) to Dolce di Rossano and Roggianella monovarietal extra virgin olive oils (EVOOs). First, pepper extracts were investigated for their total phenolic, flavonoid, carotenoid content as well as phenolic acids, fatty acid profile, and vitamin C and E content. In order to evaluate the impact of both fresh and dried peppers on the oxidative stability of FOOs, the Rancimat test was applied. 2,2-Azinobis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ?-carotene bleaching (B-CB) and ferric reducing antioxidant power (FRAP) assays were used to investigate the antioxidant potential. Bishop crown dried extracts showed the highest phenolic, carotenoid and vitamin content, whereas Aji Angelo had the highest amount of capsaicinoids. Among EVOOs, Roggianella EVOO showed the highest antioxidant activity as well as the highest induction time (39.6 h). Remarkably, FOO obtained by the addition of Bishop crown dried pepper extract to Roggianella EVOO showed a higher induction time (44.9 h) with respect to the corresponding EVOO.

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