Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway

Tomé-Rodríguez, S.; Ledesma‐Escobar, Carlos A.; Penco-Valenzuela, J.M.; Priego‐Capote, Feliciano

doi:10.1016/j.lwt.2021.111485

Cited by 14 publications

(14 citation statements)

References 39 publications

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“…In contrast, the application of low temperature during the kneading of olive paste showed a significant impact on the volatile sensory note of Canino VOO with an increase in green and leaf-like aroma due to (E)-2-exenal [30] and a reduction in fruity and green sweet sensory notes due to the main alcohols [29,32]. Similar data and the high influence of cultivars on different synthesis of C 5 and C 6 volatile compounds was also recently proposed by other authors [6,33,34].…”

Section: Tests 2 and 3-use Of Low Temperature During The Malaxation Phasesupporting

confidence: 83%

“…During the technological tests on the optimization of the oil mechanical extraction process, the use of low temperature showed a constant impact on the VOO phenolic content, whereas the evolution of volatile compounds seemed to be more complex with different responses in function for the different olives processed. As reported by other studies on VOO technology, the quantitative and qualitative volatile fraction is first influenced by the genetic origin of the fruits, which are characterized by different behaviors when different technological parameters are modified [4,8,20,[24][25][26][27][33][34][35][36][37][38].…”

Section: Tests 2 and 3-use Of Low Temperature During The Malaxation Phasementioning

confidence: 72%

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Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Veneziani

Nucciarelli

Taticchi

et al. 2021

Foods

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The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.

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Section: Tests 2 and 3-use Of Low Temperature During The Malaxation Phasesupporting

confidence: 83%

Section: Tests 2 and 3-use Of Low Temperature During The Malaxation Phasementioning

confidence: 72%

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Veneziani

Nucciarelli

Taticchi

et al. 2021

Foods

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show abstract

“…In addition to these VCs, the two identified esters (hexyl acetate and (E)-3-hexen-1-ol acetate) can be formed sequentially by the LOX pathway. These esters are also associated with the typical green and fruity aroma of EVOO [ 53 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars

Korkmaz

2023

Molecules

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Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg−1) and Uslu (9.00 mg·kg−1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg−1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg−1) and TAC value (515.36 mg TE·kg−1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others.

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“…The reduction in temperature directly during the crushing step has had a uniform effect on the regulation of LOX activities in different cultivars. This effect is not confirmed when low temperatures are used immediately after the crushing phase (Veneziani et al, 2017(Veneziani et al, , 2018(Veneziani et al, , 2021, showing a higher influence of the cultivars and their specific enzyme activity load (Sánchez-Ortiz et al, 2012;Tomé-Rodríguez et al, 2021). The effects on EVOO phenolic and volatile compounds of different cultivars can be very different from both quantitative and qualitative points of view, as evaluated by several studies related to new extraction technologies and the control of process parameters (Kalogianni et al, 2019;Pérez et al, 2021;Selvaggini et al, 2014;Taticchi et al, 2019Taticchi et al, , 2021Veneziani et al, 2021).…”

Section: Resultsmentioning

confidence: 98%

The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds

Nucciarelli

Esposto

Veneziani

et al. 2022

Food Bioprocess Technol

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A new technology used to reduce the temperature of olive paste was applied to the extra virgin olive oil (EVOO) mechanical extraction process. The performance of a cooling crusher that was able to counteract the thermal increase that occurs during olive fruit grinding was analyzed to evaluate the effects on the development of volatile compounds and the concentration of hydrophilic phenols in the final product. The volatile profiles and phenolic fraction of EVOOs extracted from three different cultivars (Coratina, Peranzana, and Moresca) were positively affected by the use of lower temperatures during the crushing phase. The volatile fractions showed increases in the total aldehydes, mainly related to the concentrations of (E)-2-hexenal, and reductions in the total alcohols, mainly due to 1-penten-3-ol, 1-hexanol and (Z)-3-hexen-1-ol contents. The use of a lower temperature reduced the level of oxidative processes, protecting the phenolic compounds in the Moresca and Peranzana EVOOs by 17.8 and 12.1%, respectively.

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Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway

Cited by 14 publications

References 39 publications

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars

The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds

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