Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

Abstract

The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In this study, the sensory quality and VOC and fatty acid (FA) profiles were determined in Arbequina olive oils produced by applying different malaxation parameters (20, 25, and 30 °C, and 30 and 45 min). All the olive oils were classified as EVOO by a sensory panel, regardless of the production conditions. However, cold extraction at 20 °C resulted in more positive sensory attributes (complexity). The FA concentration increased significantly with the malaxation temperature, although the percentage profile remained unaltered. Finally, an OPLS-DA model was generated to identify the discriminating variables that separated the samples according to the malaxation temperature. In conclusion, the tested range of malaxation parameters appeared not to degrade the distinctive attributes/organoleptic profile of olive oil and could be applied to obtain an EVOO of high sensory quality, especially at 20 °C.

Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China

“…Multivariate analysis is widely used in studies to evaluate the quality of olive products. Typically, it is widely utilized to discriminate the components of geographic origins, varieties, or growing stages (Crizel et al., 2020; Olmo‐Cunillera et al., 2022; Senizza et al., 2023; Stilo et al., 2023). To better categorize the VOO samples, a supervised OPLS‐DA was used to present an effective descriptive model (Figures 2 and 3), which revealed a good separation among the cultivars and the harvesting dates.…”

“…Differences between groups were analyzed by one‐way ANOVA under the same olive taxa or harvesting period, followed by the Fisher's LSD test ( p < 0.05). Orthogonal partial least squares discriminant analysis (OPLS‐DA) is a useful tool to identify the discriminating variables that separated the VOO samples (Olmo‐Cunillera et al., 2022; Senizza et al., 2023; Stilo et al., 2023). Thus, OPLS‐DA and hierarchical cluster analysis (HCA) were performed using SIMCA 14.1 software (version 14.1; Umetrics).…”

“…or growing stages (Crizel et al, 2020;Olmo-Cunillera et al, 2022;Senizza et al, 2023;Stilo et al, 2023). To better categorize the VOO samples, a supervised OPLS-DA was used to present an effective descriptive model (Figures 2 and 3), which revealed a good separation among the cultivars and the harvesting dates.…”

“…Virgin olive oil (VOO) offers a range of distinctive aroma, flavors, and bioactive merits and is highly valued as a unique and nutraceutical component in the Mediterranean diet (Jiménez‐Sánchez et al., 2022; Olmo‐Cunillera et al., 2022). It has a desirable proportion of monounsaturated fatty acids (MUFAs) and is a natural source of antioxidants which would remove radicals that cause oxidative stress in human body, globally credited to have beneficial effects of preventing cardiovascular diseases, breast cancers, and even new threats, such as COVID 19 and related pandemic diseases (Garcia‐Guasch et al., 2022; Jukić Špika et al., 2022; Psathas et al., 2022).…”

Effect of Halyomorpha halys Infestation on the Physicochemical Composition and Sensory Characteristics of Olive Fruits and Olive Oils

“…43 As expected, (E)-2-hexenal decreased significantly in infested samples of both cultivars compared to the corresponding healthy samples for both cultivars as well as hexanal. Furthermore, C5 compounds from linolenic acid of the secondary LOX pathway, specifically 3-Ethyl-1,5-octadiene (sum of isomers), 1-Penten-3-one and (Z)-2-Penten-1-ol, which are associated with positive sensory attributes, 44 displayed a significant decrease in oils from infested olives compared to healthy ones for both cultivars, except for 1-penten-3-ol, the concentration of which remained constant in oil from Leccino olives. This drop in C 6 aldehydes and C 5 molecules in both oils (Dritta and Leccino) infested by H. halys might be correlated with the decrease in the sensory notes of fruity, almond, artichoke, and tomato (Figure 4) as highlighted by the sensory panel test.…”