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

Influence of malaxation temperature and time on the quality of virgin olive oils

2001 ◽  
Vol 72 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Franca Angerosa ◽  
Roberta Mostallino ◽  
Carla Basti ◽  
Raffaella Vito
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China

2021 ◽  
Author(s):  
Xiaofei Lü ◽  
Junyi Ma ◽  
Huiqiang Yan ◽  
Lihua Yang ◽  
Xiaoxia Ren ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils

2019 ◽  
Vol 116 ◽  
pp. 30-36 ◽  
Author(s):  
Enrico Valli ◽  
Ziad Ayyad ◽  
Patricia Garcia-Salas ◽  
Chiara Cevoli ◽  
Ibrahim Abdullah Afaneh ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1512 ◽  
Author(s):  
Qi Zhou ◽  
Shaomin Liu ◽  
Ye Liu ◽  
Huanlu Song
Keyword(s):  
Cluster Analysis ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Solid Phase Micro Extraction ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Gas Chromatography Olfactometry ◽  
The Common ◽  
And Cluster Analysis

Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatographic columns in 15 brands of samples. Eighty and 54 compounds were respectively identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcohols, 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution analysis (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster analysis of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.

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.

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

2016 ◽  
Vol 202 ◽  
pp. 221-228 ◽  
Author(s):  
Francesco Caponio ◽  
Viviana Durante ◽  
Gabriella Varva ◽  
Roccangelo Silletti ◽  
Maria Assunta Previtali ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

2007 ◽  
Vol 30 (4) ◽  
pp. 424-437 ◽  
Author(s):  
ALESSANDRA BENDINI ◽  
LORENZO CERRETANI ◽  
FABIO DI VIRGILIO ◽  
PAOLO BELLONI ◽  
MATTEO BONOLI-CARBOGNIN ◽  
...  
Keyword(s):  
Ftir Spectroscopy ◽  
Geographic Origin ◽  
Preliminary Evaluation ◽  
Virgin Olive Oils ◽  
Olive Oils

Effect of extraction systems and cultivar on the quality of virgin olive oils

2009 ◽  
Vol 44 (9) ◽  
pp. 1713-1720 ◽  
Author(s):  
Manel Issaoui ◽  
Samia Dabbou ◽  
Faten Brahmi ◽  
Kaouther Ben Hassine ◽  
Myriem Hajaïj Ellouze ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

2014 ◽  
Vol 63 (11) ◽  
pp. 1125-1132 ◽  
Author(s):  
Francesco Caponio ◽  
Julieta I. Monteleone ◽  
Giovanni Martellini ◽  
Carmine Summo ◽  
Vito M. Paradiso ◽  
...  
Keyword(s):  
Extraction Yield ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Yield And Quality
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