Chromatographic Methodologies: Compounds for Olive Oil Odor Issues

Morales, M. T.; Aparicio-Ruı́z, Ramón; Aparicio, Ramón

doi:10.1007/978-1-4614-7777-8_8

Cited by 40 publications

(96 citation statements)

References 85 publications

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“…Taking into account the proven relationship between volatile compounds and the sensorial quality of VOO [7], the volatile fraction of the oils produced from the segregating progeny of a Picual × Arbequina cross was assessed over three consecutive years. These data have now been deposited at the Oleagen web page (https://chirimoyo.ac.uma.es/oleagen).…”

Section: Resultsmentioning

confidence: 99%

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Pérez

Rosa

Pascual

et al. 2016

Journal of Chromatography A

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Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.

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Section: Resultsmentioning

confidence: 99%

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Pérez

Rosa

Pascual

et al. 2016

Journal of Chromatography A

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“…Regarding the volatile composition, Table 2 shows the concentration of the identified volatile compounds of the fresh oils before starting the storage experiment, their odor thresholds and their sensory attributes. These volatile concentrations provide useful information about their oxidation state or the presence of some oxidative/fermentative defects [1,3,30,31] before the storage. Table 2 shows the high content of C6 aliphatic compounds, such as hexanal, (E)-2-hexenal, hexyl acetate, hexanol, (E)-3-hexen-1-ol, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, (Z)-2-hexen-1-ol and (Z)-3-hexenyl acetate, which derived from linoleic and linolenic acids through the lipoxygenase (LOX) pathway [1,32,33].…”

Section: Chemical Parametersmentioning

confidence: 99%

“…This storage is carried out at various levels in the food chain, for example, in tanks during trading, or in bottles in retailers. During storage, VOO is exposed to external variables that cause changes to its composition that lead to a loss of its nutritional quality and changes of its sensory characteristics [1]. It is well known that VOO is more resistant to oxidation than other edible oils because of its composition.…”

Section: Introductionmentioning

confidence: 99%

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

et al. 2020

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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.

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“…In addition to its possible health benefits, the excellent organoleptic properties may well explain the continued increase in the demand for high-quality VOO [23]. As mentioned earlier, volatile compounds are responsible for the aroma of this product, which is basically composed, when obtained from sound fruits, of a mixture of green and fruity odor notes spiced with some other positive notes, making it a unique edible oil.…”

Section: Sensory Propertiesmentioning

confidence: 91%

Variability Characterization of the Olive Species Regarding Virgin Olive Oil Aroma Compounds by Multivariate Analysis of GC Data

Sanz¹,

Belaj²,

Pascual³

et al. 2019

Chemometrics and Data Analysis in Chromatography

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Virgin olive oil is characterized by its unique aroma, which is synthesized when olive fruits are crushed during the industrial process used for oil production. The genetic variability of the major volatile compounds comprising the oil aroma was studied in a representative sample of olive cultivars from the World Olive Germplasm Collection (IFAPA, Cordoba, Spain). The analytical data demonstrated that a high degree of variability for the content of volatile compounds is found in the olive species and that most of the volatile compounds found in the oils were synthetized by the enzymes included in the so-called lipoxygenase pathway. The use of multivariate analysis to identify cultivars is particularly interesting in terms of volatile composition and deduced organoleptic quality. It can be used for identification of old olive cultivars that give rise to oils with a high organoleptic quality and in parent selection for olive breeding programs.

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Chromatographic Methodologies: Compounds for Olive Oil Odor Issues

Cited by 40 publications

References 85 publications

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Variability Characterization of the Olive Species Regarding Virgin Olive Oil Aroma Compounds by Multivariate Analysis of GC Data

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