Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (&lt;i&gt;Olea europaea&lt;/i&gt; L.)

Rached, M. Ben; Galaverna, Gianni; Cirlini, Martina; Boujneh, Dalenda; Zarrouk, Mokhtar; Guerfel, Mokhtar

doi:10.5650/jos.ess17066

Cited by 18 publications

(21 citation statements)

References 37 publications

(35 reference statements)

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“…The formation of VOCs starts on olive fruits and during OO extraction, olives pass through a series of processing steps that activate various biochemical pathways that lead to the formation of volatiles, and each extraction step influences the final profile (Malheiro, Casal, Rodrigues, Renard, & Pereira, 2018). For instance, the volatiles abundance could be influenced by cultivar, ripening stage, pedological, and climatic conditions beyond storage and processing of OOs (Cerretani, Bendini, Rotondi, Lercker, & Toschi, 2005; Luna, Morales, & Aparicio, 2006; Mansouri et al., 2017; Rached et al., 2017). Some VOCs, on the other hand, are formed by chemical oxidation of the OOs, which are mainly responsible for the undesirable negative attributes, the off‐flavors (Kiritsakis, 1998; Morales, Rios, & Aparicio, 1997).…”

Section: Introductionmentioning

confidence: 99%

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method

Costa

Bosco

Ramos

et al. 2020

Journal of Food Science

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Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS‐SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. Practical Application As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics.

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Section: Introductionmentioning

confidence: 99%

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method

Costa

Bosco

Ramos

et al. 2020

Journal of Food Science

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“…Alghero EVOO tended to present a lower content in C6 aldehydes, especially unsaturated, than the other oils, a feature that might reflect a decreased activity of biosynthetic enzymes, possibly due to the elevated temperatures recorded in this growing area (Romero et al, 2016),or to the different pedological conditions. A recent study suggest that variation in the levels of C6 aldehydes and alcohols for oil samples Table 3 Volatile organic compounds (VOC) identified in Bosana EVOO from the three production areas Alghero (AHO), Ittiri (ITR), and Sassari (SS) from different soils implies that pedologic growth conditions may influence the activity of alcohol dehydrogenase leading to the biosynthesis of those volatiles (Rached et al, 2017). On the other hand, Ittiri EVOO was characterized by a lower content of the LnA-derived (Z)-3-hexenyl acetate (10% of the total C6 volatiles), compared to the content of Alghero and Sassari EVOO (c.a.…”

Section: Resultsmentioning

confidence: 99%

Chemical Profiling of Bosana Virgin Olive Oils Produced in Different Areas of Sardinia

Morrone

Vagnoni

Virgilio

et al. 2020

J Americ Oil Chem Soc

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In a 3-year study, the chemical compositions of extra virgin olive oils (EVOO) of Bosana variety deriving from three different growing areas in Northern Sardinia were characterized, together with the pedo-climatic conditions of the three different growing areas, to gauge any differences at the chemical level. The main chemical differences in the oils from the three-studied areas were recorded in the fatty acid profiles [palmitic, oleic, and linoleic acid; sum of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids]: these dissimilarities were ascribable to the environmental characteristics of the Alghero area, while others analytical parameters such as tocopherols, pigments, phenolic, and volatile compounds were not affected by production area. Fatty acids profile revealed a clear relation with temperature at a mesoclimate level, allowing a clusterization of the production areas. Our study provided evidences that pedo-climatic factors affect the quality of EVOO; in particular, in the case of Bosana cultivar the acidic fraction resulted one of the main traits differentiating the olive growing areas.

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“…Studies were conducted on the effect of soil on olive and olive oil quality. Pedologic (sandy, clay, stony, limestone, gypsum and brown soil) conditions influencing the α-tocopherol, the sterols composition and the volatiles of the olive oils (Rached et al, 2017a). They mentioned that the stony soil contained the highest α-tocopherol, limestone soil contained the highest campesterol, clay soil contained the highest stigmasterol, and sandy soil contained the highest β-sistosterol of 'Chemlali' cultivar.…”

Section: Soil/pedologymentioning

confidence: 99%

“…Peroxide value is affected by the soil type. For instance, Rached et al (2017a) reported that clay soil grown olives showed the lowest peroxide value in the oil, and sandy soil growing olives showed the highest peroxide value in the oil. In a study conducted in Turkey on Kilis Yaglik cultivar fatty acid composition of olive oil from drupes harvested in mid-December, and found that palmitic acid was positively correlated with CaCO 3 ( 0.68) and with K in the K 2 O form (0.58) (Cetinkaya and Kulak, 2016).…”

Section: Soil/pedologymentioning

confidence: 99%

Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit

Mele

Giuffré

2018

Emir J Food Agric

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Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced by the pre-and post-harvest factors. The pre-and post-harvest factors are discussed in this article in an effort to recognize as being and investigate the ultimate effect of these factors on the olive fruit and its oil composition. Genetic, agronomic and environmental factors influence olive fruits and olive oil composition. The olive cultivar influences fruit weight, olive oil content, fatty acids, peroxide value, esters, volatile compounds and fatty alcohol content. Chlorophyll content, carotenoids, flavor and volatile compounds vary depending upon geographical area of origin. Environmental conditions have an effect on enzymes, oil composition, fatty acids, microbial activity, esters, flowering, growth and development, ripening rate, insect activity and susceptibility or resistance to diseases. Tree age has an impact on phenol content of olive oil. The boron, nitrogen, potassium, salinity and zinc treatments have an influence on the olive fruit and its oil composition. In addition, the ripening degree, harvesting time has enforcement on olive oil content. Leaf removal and washing of the fruit promote the purity of the olive oil for both chemical and sensorial aspects. A not prolonged fruit crushing together with a not prolonged paste malaxation at a temperature below 27 °C increase the sensory and physicochemical qualities of olive oil. Inappropriate oil extraction promotes the off-ﬂavors in the olive oil. Dark storage helps to retain the chemical and sensorial olive oil quality. The oil quality degrades toward the inside of cooking temperature.

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Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (<i>Olea europaea</i> L.)

Cited by 18 publications

References 37 publications

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method

Chemical Profiling of Bosana Virgin Olive Oils Produced in Different Areas of Sardinia

Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit

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