Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication

Cecchi, Lorenzo; Migliorini, Marzia; Mulinacci, Nádia

doi:10.1021/acs.jafc.0c07744

Cited by 64 publications

(70 citation statements)

References 161 publications

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“…The 127 molecules identified or tentatively identified in the alperujo samples ( Table S1 ) were compared with those found in the literature during an extensive bibliography research focused on the VOCs present in the virgin olive oil volatile fraction. 45 Eleven out of the 127 VOCs (i.e., 2,3-butanedione, 2,2-dimethyl-1-propyl acetate, 2,2-dimethyl-1-propanol, ethyl 3-methylbut-2-enoate, ethyl ( Z )-3-hexenoate, 2-methyl-2,3-pentanediol, 2-hydroxy-3-pentanone, acetoin acetate, ( E )-4-hexen-1-ol, 4-hepten-1-ol, and 4-hexen-2-one) have never been identified in the volatile fraction of virgin olive oils so far. Searching for these molecules in the analyzed olive oil samples, four VOCs (i.e., 2,2-dimethyl-1-propyl acetate, 2,2-dimethyl-1-propanol, ethyl 3-methylbut-2-enoate, and acetoin acetate) were not detected in any sample.…”

Section: Resultsmentioning

confidence: 99%

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

Cecchi

Migliorini²,

Giambanelli³

et al. 2021

J. Agric. Food Chem.

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An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studied with HS-SPME-GC–MS; 127 volatiles were identified (55 of which tentatively identified) and evaluated over time. Seven volatiles were tentatively identified for the first time in olive oil; the role of C6 alcohols in detrimental biological phenomena was highlighted. Suitable volatile markers for defects of microbiological origin were defined, particularly the fusty/muddy sediment. They were then applied to olive oils with different quality categories; one of the markers was able to discriminate among EVOOs and all the defective samples, including the borderline ones. The marker was constituted by the sum of concentrations of 10 esters, 4 alcohols, 1 ketone, and 1 α-hydroxy-ketone but no carboxylic acids.

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Section: Resultsmentioning

confidence: 99%

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

Cecchi

Migliorini²,

Giambanelli³

et al. 2021

J. Agric. Food Chem.

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“…As a virgin and natural oil, olive oils contain more than 100 listed volatile aromatic compounds [ 1 ]. A very comprehensive recent review about volatile aromatic compounds, their analysis, and sensory perceptions of various olive oils were published [ 22 ]. In this review, a pair of tables listed approximately 700 volatiles identified from olive oil samples in different studies.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax

Yılmaz

Demirci

2021

Gels

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This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were provided. Results indicated that spice addition does not interfere with gel formation, stability, and gelation time. The oleogels’ color values were affected by the color of the VOO and the spices. The free fatty acidity and peroxide values were within the acceptable limits for virgin olive oils. There were β’ crystal polymorphs, and melting peak temperatures were around 62 °C. Rheological analyses proved that the oleogels were fairly stable under moderate frequencies, maintained their gelled state until around 52 °C, and recovered their shear induced structural loss after force cessation. There were 22 aromatic volatiles quantified in the samples, which originated from the VOO and spices used as ingredients. A trained panel defined the samples using 13 sensory descriptors. Consumer tests proved that the new oleogels were liked by consumers. Overall, this study provided information and the possibility of spice-enriched and spreadable VOO oleogels to enhance per capita consumption of olive oils with new consumption habits.

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“…Monovarietal olive oils differ in the fatty acids' composition depending on the olive cultivar [50]. Different authors have studied the composition of fatty acids in order to characterize the olive cultivar [47,56,60].…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

“…The optimization of analytical methods applied for the determination of volatile composition is also a very important step that influences the aroma fingerprint of certain monovarietal VOOs [42,[44][45][46][47][48][49]. The principal sensory characteristics appraised during the organoleptic assessment of VOOs are peculiar flavor features that are generated from volatile and phenolic compounds [50]. In the recent decade, particular research attention has been given to investigate the relationship between aroma compounds and specific VOO attributes perceived by panel groups, including the development of electronic noses [48].…”

Section: Introductionmentioning

confidence: 99%

“…However, this research has shown their greater susceptibility for 'sweet' aromas versus 'bitter' ones that assume health impact, which indicates an existing space and need for continuous consumer education. Besides positive sensory attributes, the presence of which are obligatory in VOOs, there is always a possibility that some undesirable negative attribute appears due to mistakes in fruit conservation before processing, inadequate oil processing, or/and storage conditions [50].…”

Section: Introductionmentioning

confidence: 99%

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Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

Žanetić

Špika

Ožić³

et al. 2021

Plants

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Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars—Oblica, Lastovka, Levantinka, and Krvavica—were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.

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Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication

Cited by 64 publications

References 161 publications

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax

Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

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