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

Zhou, Qi; Liu, Shaomin; Liu, Ye; Song, Huanlu

doi:10.3390/molecules24081512

Cited by 31 publications

(29 citation statements)

References 39 publications

(122 reference statements)

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“…Aldehydes usually predominate VOC profiles, a fact also confirmed in the current study (Table 2 , 35–42 mg/L), and significantly (due to low threshold values, OTV) positively contribute to aroma [ 3 , 70 ]. (E)-2-hexenal contribution, related to green and fruity attributes [ 6 , 71 ], is widely discussed as this is considered the most predominant and remarkable VOO VOC [ 3 , 6 , 21 ].…”

Section: Resultssupporting

confidence: 85%

Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage

Psathas

Lioupi

Rebholz

et al. 2022

Eur Food Res Technol

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Among the various parameters affecting olive oil quality, ripening stage is one of the most important. Optimal harvest time ensuring target quality for the final product varies in relation to the effect of many intrinsic and extrinsic factors. Therefore, its determination necessitates thorough examination of each case. The present study explores the impact of six harvest times on volatile profile and quality attributes of olive oils from “Chondrolia Chalkidikis” Greek cultivar. All samples examined were classified “Virgin Olive Oils” (VOOs) according to findings of acidity, peroxide, and K values. The low values for the principal official quality indices, the high oleic acid percentages (76–78%), the high oxidative stabilities (up to 36 h induction period), and phenols content (606–290 mg/kg) were considered nutritionally promising. Total phenols, carotenoids and chlorophylls contents, as well as oxidative stability (induction period values) decreased with ripening. Harvest time had a strong impact on HS-SPME–GC–MS volatile fingerprint. Optimal volatile profiles were related to intermediate examined ripening stages. Fatty acid composition did not show remarkable trends. Chondrolia Chalkidikis VOOs perform as interesting candidates of high quality. Findings of the study may support existing databases with scientific records for Chondrolia Chalkidikis VOOs, boost their competitiveness in the global market, and encourage worldwide exploitation of VOOs from similar cultivars (table olives oriented).

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Section: Resultssupporting

confidence: 85%

Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage

Psathas

Lioupi

Rebholz

et al. 2022

Eur Food Res Technol

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“…C5 aldehydes and alcohols provide pungent sensations in correlation with bitterness [21]. Taking into account the information reported by numerous studies, it can be concluded that the C6 and C5 volatile compounds are powerful odorants, but they can be found in EVOO in a wide range of concentrations, according to differences in olive varieties and extraction methods applied [37].…”

Section: Flavor Compoundsmentioning

confidence: 99%

“…To give an example, in a study comparing the volatile compounds of EVOOs from different origins, it was observed that 6700 µg/g of trans-2-hexenal only have an odor activity of 16 whereas 26 µg/g of 1-penten-3-one had a higher odor activity value of 36 [36]. Regarding C5 compounds, they are also contained in EVOO in reasonable amounts, contributing to its flavor [37]. C5 aldehydes and alcohols provide pungent sensations in correlation with bitterness [21].…”

Section: Flavor Compoundsmentioning

confidence: 99%

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

et al. 2021

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Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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“…Solvent‐assisted flavor evaporation (SAFE) is an efficient extraction method with high sensitivity, good repeatability, and allows low‐temperature extraction to protect the natural flavor compounds of food (Fricke & Schieberle, 2020; Majcher & Jelen, 2009). SAFE has been successfully applied in the extraction of volatile compounds from olive oil (Zhou et al., 2019), palm kernel oil (Zhang et al., 2016), and pumpkin seed oil (Poehlmann & Schieberle, 2013), but it has not been applied in sunflower seed oils.…”

Section: Introductionmentioning

confidence: 99%

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Yin

Shi

et al. 2022

Journal of Food Science

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This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory‐oriented flavor analysis. Volatile compounds were extracted by solvent‐assisted flavor evaporation and headspace solid‐phase microextraction. Odorants were characterized by gas chromatography‐olfactometry‐mass spectrometry and aroma extract dilution analysis. The cold‐pressed and roasted sunflower oils contained 13 and 50 odorants, respectively, with the flavor dilution factors between 1 and 256. Fifty‐six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs = 1–1857) in the cold‐pressed sunflower oil included α‐pinene (11,145 µg/kg), β‐pinene (4068 µg/kg), linalool (56 µg/kg), hexanal (541 µg/kg), octanal (125 µg/kg), α‐phellandrene (36 µg/kg), and (E)‐2‐octenal (69 µg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs = 1–884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2‐ and 3‐methylbutanal (6726 and 714 µg/kg), 2,6‐dimethylpyrazine (2329 µg/kg), 2,5‐dimethylpyrazine (12,228 µg/kg), 2,3‐dimethylpyrazine (238 µg/kg), 2,3‐pentanedione (1456 µg/kg), 2‐pentylfuran (1332 µg/kg), 2,3‐dimethyl‐5‐ethylpyrazine (213 µg/kg), and 1‐pentanol (693 µg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma molecules of sunflower oils. Practical Application The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a molecular basis. Characterizing the key aroma‐active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization.

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

Cited by 31 publications

References 39 publications

Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage

Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

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