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.

scholarly journals Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 55
Author(s):  
Malika Douzane ◽  
Mohamed-Seghir Daas ◽  
Amel Meribai ◽  
Ahmed-Hani Guezil ◽  
Abdelkrim Abdi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Great Variability ◽  
Olive Cultivar ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physical Chemical ◽  
Physico Chemical

Olive cultivar diversity is rich in Algeria but most remain unexplored in terms of quality traits. This work aimed to evaluate the physicochemical and organoleptic quality of twenty olive oil samples belonging to four Algerian cultivars (Chemlal, Sigoise, Ronde de Miliana and Rougette de Mitidja) collected throughout the national territory. Physical-chemical and sensory results showed that 60% of the oils belong to the extra virgin category, while 40% were classified as “virgin olive oil”. The results of the principal component analysis (PCA) revealed a great variability in fatty acids composition between the samples depending on the cultivar and origin. Oleic acid was the most abundant and varied between 64.84 and 80.14%. Extra virgin olive oils with quality attributes are eligible for a label. Rougette de Mitidja, Ronde de Miliana and Sigoise from Oran showed great potential.

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

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.

scholarly journals Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 862 ◽  
Author(s):  
Sara Barbieri ◽  
Chiara Cevoli ◽  
Alessandra Bendini ◽  
Beatriz Quintanilla-Casas ◽  
Diego Luis García-González ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Classification Model ◽  
Data Matrix ◽  
Rapid Screening ◽  
Volatile Fraction ◽  
Large Set ◽  
Virgin Olive Oils ◽  
Olive Oils

This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils (n = 331) analyzed by flash gas chromatography to predict the commercial category of samples (extra virgin olive oil, EVOO; virgin olive oil, VOO; lampante olive oil, LOO). The raw data related to volatile profiles were considered as independent variables, while the quality grades provided by sensory assessment were defined as a reference parameter. This data matrix was elaborated using the linear technique partial least squares-discriminant analysis (PLS-DA), applying, in sequence, two sequential classification models with two categories (EVOO vs. no-EVOO followed by VOO vs. LOO and LOO vs. no-LOO followed by VOO vs. EVOO). The results from this large set of samples provide satisfactory percentages of correctly classified samples, ranging from 72% to 85%, in external validation. This confirms the reliability of this approach in rapid screening of quality grades and that it represents a valid solution for supporting sensory panels, increasing the efficiency of the controls, and also applicable to the industrial sector.

scholarly journals A Multi-Methodological Protocol to Characterize PDO Olive Oils

Metabolites ◽  
2018 ◽  
Vol 8 (3) ◽  
pp. 43 ◽  
Author(s):  
Simone Circi ◽  
Cinzia Ingallina ◽  
Silvia Vista ◽  
Donatella Capitani ◽  
Andrea Di Vecchia ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Geographical Area ◽  
Principal Component ◽  
Isotope Ratio Mass Spectrometry ◽  
Isotopic Data ◽  
Olive Oils ◽  
Nmr Data ◽  
Panel Test

An analytical approach including Panel Test, Isotope Ratio Mass Spectrometry (IRMS) and Nuclear Magnetic Resonance (NMR) spectroscopy was proposed to characterize Italian “Colline Pontine” PDO olive oils (40 samples) of two consecutive crop years. Our approach has evidenced the high quality of these olive oils. Only 6 of 40 olive oils samples were defined as “defective” by the official Panel Test due to the detection of negative sensory attributes. The low variability of isotopic data monitored by IRMS confirmed that the olive oil samples all came from a limited geographical area. NMR spectra did not evidence any chemical composition anomaly in the investigated samples. In order to assess the influence of harvesting year over the olive oil chemical composition, the NMR analysis was extended to other 22 olive oil samples of a third harvesting year. NMR data were submitted to two different statistical methods, namely, analysis of variance (ANOVA) and principal component analysis (PCA) allowing olive oils of three consecutive harvesting years to be grouped.

FT-NIR the method of choice to verify the authenticity of extra virgin olive oils

NIR news ◽  
2017 ◽  
Vol 28 (4) ◽  
pp. 6-9 ◽  
Author(s):  
John KG Kramer ◽  
Hormoz Azizian
Keyword(s):  
Fourier Transform ◽  
Olive Oil ◽  
Near Infrared ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Olive Oils ◽  
Calibration Models ◽  
A Minor

Fourier transform near infrared spectroscopy was recently demonstrated to be an excellent method to evaluate the authenticity and adulteration of extra virgin olive oil. Since this method is matrix dependent, it takes a chemical fingerprint of all the components which sets it apart from the targeted methods. Careful examinations of the Fourier transform near infrared spectra lead to the identification of a minor carbonyl overtone absorption at 5269 cm−1 associated with the volatile fraction in extra virgin olive oil that appears to be a reliable indicator of authenticity. The same spectra were used to identify the fatty acids present in the oil using models based on comparison to accurate GC data. Gravimetric mixtures of extra virgin olive oil with refined edible oils were then prepared to develop PLS1 calibration models to identify possible adulterants and by how much. The great varietal difference in olive oils made it necessary to develop four unique sets of PLS1 calibration models for each extra virgin olive oil variety. As a result, an extra virgin olive oil acceptance specification was established.

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’.

scholarly journals Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1969 ◽  
Author(s):  
Alessandro Genovese ◽  
Ferdinando Mondola ◽  
Antonello Paduano ◽  
Raffaele Sacchi
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oils ◽  
Perceived Intensity ◽  
Panel Test ◽  
Headspace Concentration ◽  
Set Up

In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg−1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours (‘rancid’, ‘winey–vinegary’ and ‘fusty–muddy’). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of ‘fusty–muddy’ defect and increased the score of ‘winey–vinegary’ defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

2015 ◽  
Vol 187 ◽  
pp. 572-579 ◽  
Author(s):  
Rocío Garrido-Delgado ◽  
María del Mar Dobao-Prieto ◽  
Lourdes Arce ◽  
Miguel Valcárcel
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil
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