Olive Oil Aroma Evaluation By Gas Chromatographic Method: A Critical Review

Escuderos, María E.

doi:10.1080/10408347.2011.533939

Cited by 23 publications

(11 citation statements)

References 60 publications

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“…It is composed of over 100 components, most of which are present at very low concentrations, just a few ppm (mg/L) or even less. For this reason, an extractioneconcentration of volatiles prior to gas chromatography (GC) analysis is required (Escuderos, 2011). Usually, this process can be developed by different methods (Morales & Tsimidou, 2000): distillation, distillation and simultaneous extraction, static headspace (SHS), dynamic headspace (DHS)/purge and trap (P&T), supercritical fluid extraction (SFE) and solid phase microextraction (SPME).…”

Section: Introductionmentioning

confidence: 99%

Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

et al. 2012

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Section: Introductionmentioning

confidence: 99%

Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

et al. 2012

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“…Gas chromatography (GC) combined with flame ionization detector (FID) or mass spectrometry (MS) is widely used to provide a complete profile of volatile compounds in oil samples . To enhance the method sensitivity of the low concentration components, a pre‐concentration step is often applied, such as solid phase micro‐extraction (SPME) and dynamic headspace extraction . However, since the increase of carbon number and degree of unsaturation of the volatile compounds leads to a drastic decrease on their degree of volatilization from oil matrices, significant errors can be introduced in the quantification of unknown volatiles achieved by only one or few internal standards …”

Section: Introductionmentioning

confidence: 99%

Volatile constituents in sensory defective virgin olive oils

Zhu

Wang

Shoemaker

2015

Flavour & Fragrance J

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Negative aromas such as rancid, fusty, winey‐vinegary and frozen are sensory attributes of defective virgin olive oil recognized by the International Olive Council. Solid phase microextraction‐gas chromatography/mass spectrometery (SPME‐GC/MS) was employed to establish a flavour profile for each defective oil. The potential contribution of the identified compounds to the overall aromas of oil samples was assessed by calculating the ratio relative area/odour threshold in air – Relative Area over Threshold (RAOT). The relevant compounds of each defective sensory attributes were suggested: a series of C7‐C12 unsaturated aldehydes, such as 2, 4‐heptadienal, E‐2‐nonenal and E‐2‐octenal, were found to be responsible for rancidity, Z‐3‐hexenyl acetate and nonanoic acid were related to fusty defects, acetic acid and butyric acid were responsible for winey‐vinegary defects, and limonene was found as a relevant compound in frozen oil. Copyright © 2015 John Wiley & Sons, Ltd.

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“…A low absorption in this region is indicative of a high quality extra virgin olive oil, whereas adulterated or refined oils show a greater level of absorption in this region. [31] The K₂₃₂ and K₂₇₀ values of oil extracted from Olea ferruginea are also presented in Table 7. The oil extracted from Malakand sample indicated low absorbance found to be 0.95 ± 0.05 and 1.13 ± 0.01 respectively, which is indication of high quality of the oil as compared to the oil extracted from the samples collected from Haripur and Abbottabad.…”

Section: K₂₃₂ and K₂₇₀ Valuementioning

confidence: 99%

Chemical Profiling and Bioactivities of Selective Organic Compounds from Fruits of Olea ferruginea and its Comparison with Olea europaea

et al. 2020

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This study evaluate the chemical profiling and bioactivities of selective organic compounds from fruits of Olea ferruginea and its comparison with Olea europaea from three unexplored locations of Pakistan. The oil was characterized into fatty acids by GC-MS and FT-IR. Antioxidant activities were detected by DPPH, ABTS and H₂O₂ scavenging bioassays. For cytotoxicity, Brine-Shrimp-Cytotoxicity-Bioassay was tested. The extracted oil was checked against five bacterial strains. Higher quantity of phytochemicals and yields of oil were present in fruit of Olea ferruginea collected from Malakand as compared to other locations. Prominent inhibitory activity against E.coli and S.aureus was observed during antibacterial assay. Good quality oil with antioxidant properties obtained from fruit of Olea ferruginea from Malakand. The comparative studies revealed the same qualitative composition of both species but Olea europaea showed greater oil-yield than Olea ferruginea. In consequence, the wild species Olea ferruginea was found to be economical, wild and drought tolerant.

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Olive Oil Aroma Evaluation By Gas Chromatographic Method: A Critical Review

Cited by 23 publications

References 60 publications

Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

Volatile constituents in sensory defective virgin olive oils

Chemical Profiling and Bioactivities of Selective Organic Compounds from Fruits of Olea ferruginea and its Comparison with Olea europaea

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