Aroma of virgin olive oil: Biogenesis of the "green" odor notes

Effect of Agricultural Sites on Differentiation between Chemlali and Neb Jmel Olive Oils

“…All the oils obtained in the laboratory contain volatile compounds derived from the biochemical pathway of lipoxygenase, which allows the catalytic oxidation of 1-4 pentadienic structures to give C6 derivatives 32,51,52 . In particular, E -2-hexenal and hexanal is derived from the heterolytic breakdown of the 13-hydroperoxide of linoleic and linolenic acid, respectively, catalyzed by enzymes involved in the reaction of hydroperoxide lyase in accordance with published data 53 .…”

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

“…This subset of the olive germplasm collection showed a high degree of variability, in terms of the content of volatile compounds ( Figure 1 and Table 2). As mentioned, most of the volatile compounds found in the oils were synthetized by the enzymes included in the so-called LOX pathway [7], and can be grouped according to the length of the chain, the fatty acid substrate (C6/LnA, C6/LA, C5/LnA, C5/LA), and the origin of esters (LOX esters). Moreover, compounds derived from amino acid metabolism, which has a branched-chain chemical structure (BC), and a terpene also contributed quantitatively to the volatile fraction of VOO.…”

“…Olías et al [7] established that most of VOO volatiles are synthesized when enzymes and substrates join during the olive fruit milling in the oil extraction process, and that the enzymatic activities within the lipoxygenase (LOX) pathway are involved in this synthesis. Aldehydes and alcohols of six straight-chain carbons (C6), as well as their derived esters, are the major compounds in VOO aroma, either qualitatively or quantitatively [8,9].…”

“…LOX enzymes catalyze the production of 13-hydroperoxide derivatives in the first step of this pathway, which are later cleaved heterolytically by the hydroperoxide lyase (HPL) enzyme, forming C6 aldehydes [7,10,11]. C6 aldehydes are then reduced by alcohol dehydrogenase (ADH) enzymes to C6 alcohols [7,12], and finally converted into the corresponding esters by alcohol acyltransferase (AAT) enzymes [7,13]. The relevance of the five straight-chain carbons (C5) compounds in VOO aroma has also been suggested [9].…”

Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar

“…However, C5 compounds would be generated through an additional branch of the LOX pathway. In previous works carried out by the same group published for Arbequina and Picual 25,26 and no published data for Chétoui According to the obtained results a modified method was established to determinate volatile compositions of olive oils. Therefore, in this study, the extraction of volatile compounds from oil samples was done by the modified method to detect, mainly, the aromatic components on C5 and C6 from LA and LnA.…”