Oxygen concentration affects volatile compound biosynthesis during virgin olive oil production

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 12, 2008, Pages 4681-4685

  Sánchez Ortiz, Araceli ^a   Romero, Carmen ^a   Pérez, Ana G ^a   Sanz, Carlos ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Lipoxygenase pathway; Olive oil; Oxygen concentration; Volatiles

Indexed keywords

OLIVE OIL; OXYGEN; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD HANDLING; FRUIT; METHODOLOGY; ODOR; OLIVE TREE; VOLATILIZATION;

FOOD HANDLING; FRUIT; ODORS; OLEA; OXYGEN; PLANT OILS; VOLATILIZATION;

EID: 47349117246     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8004838     Document Type: Article

References (30)

1. Visioli, F.; Bogani, P.; Grand, S.; Galli, C. Olive oil and oxidative stress. Grasas Aceites 2004, 55, 66-75.
2. Ruíz-Gutiérrez, V.; Muriana, F. J. G.; Villar, J. Virgin olive oil and cardiovascular diseases. Plasma lipid profile and lipid composition of human erythrocyte membrane. Grasas Aceites 1998, 49, 9-29.
3. Visioli, F.; Galli, C. Olive oil phenols and their potential effects on human health. J. Agric. Food Chem. 1998, 46, 4292-4296.
4. Servili, M.; Baldioli, M.; Mariotti, F.; Montedoro, G. F. Phenolic composition of olive fruit and virgin olive oil: distribution in the constitutive parts of fruit and evolution during the oil mechanical extraction process. Acta Hortic. 1999, 474, 609-619.
5. Heredia, A.; Guillén, R.; Jiménez, A.; Bolaños, J. F. Activity of glycosidases during development and ripening of olive fruit. Lebensm. Unters. Forsch. 1993, 196, 147-151.
6. Briante, R.; Patumi, M.; Limongelli, S.; Febbraio, F.; Vaccaro, C.; Di Salle, A.; La Cara, F.; Nucci, R. Changes in phenolic and enzymatic activities content during fruit ripening in two Italian cutivars of Olea europaea L. Plant Sci. 2002, 162, 791-798.
7. Sciancalepore, V. Enzymatic browning in five olive varieties. J. Food Sci. 1988, 50, 1194-1195.
8. Servili, M.; Baldioli, M.; Begliomini, A. L.; Selvaggini, R.; Montedoro, G. F. The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. In Flavour and Fragance Chemistry, Proceedings of the Phytochemical Society of Europe; Lanzotti, V., Taglialatela-Scafati, O., Eds.; Kluwer Academic; Dordrecht, The Netherlands, 2000; pp 163-173.
9. Luaces, P.; Romero, C.; Gutiérrez, F.; Sanz, C.; Pérez, A. G. Contribution of olive seed to the phenolic profile and related quality parameters of virgin olive oil. J. Sci. Food Agric. 2007, 87, 2721-2727.
10. 2 flush on phenolic and volatile compounds of virgin olive oil. In Advances in Plant Lipid Research, Proceedings of the 13th International Symposium on Plant Lipids, Sevilla, Spain, July, 1998; Sánchez, J., Cerdá-Olmedo, E., Martínez-Force, E., Eds.; University of Sevilla: Sevilla, Spain, 1998; pp 307-310.
11. Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G. F. Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. J. Am. Oil Chem. Soc. 2003, 80, 685-695.
12. Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G. F. Volatile compounds and phenolic composition of virgin olived oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process. J. Agric. Food Chem. 2003, 51, 7980-7988.
13. Morales, M. T.; Aparicio, R.; Ríos, J. J. Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil. J. Chromatogr., A 1994, 668, 455-462.
14. Morales, M. T.; Angerosa, F.; Aparicio, R. Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: chemical and sensory implications. Grasas Aceites 1999, 50, 114-121.
15. Olías, J. M.; Pérez, A. G.; Rios, J. J.; Sanz, C. Aroma of virgin olive oil: biogenesis of the green odor notes. J. Agric. Food Chem. 1993, 41, 2368-2373.
16. Salas, J. J.; Williams, M.; Harwood, J. L.; Sánchez, J. Lipoxygenase activity in olive (Olea europaea) fruit. J. Am. Oil Chem. Soc. 1999, 76, 1163-1169.
17. Salas, J. J.; Sánchez, J. Hydroperoxide lyase from olive (Olea europaea) fruits. Plant Sci. 1999, 143, 19-26.
18. Angerosa, F.; Mostallino, R.; Basti, C.; Vite, R. Virgin olive oil odour notes: their relationships with the volatile compound from the lipoxigenase pathway and secoiridoid compounds. Food Chem. 2000, 68, 283-287.
19. Gardner, H. W.; Grove, M. J.; Salch, Y. P. Enzymic pathway to ethyl vinyl ketone and 2-pentenal in soybean preparations. J. Agric. Food Chem. 1996, 44, 882-886.
20. Angerosa, F.; d'Alessandro, N.; Basti, C.; Vito, R. Biogeneration of volatile compounds in virgin olive oil: their evolution in relation to malaxation time. J. Agric. Food Chem. 1998, 46, 2940-2944.
21. Angerosa, F.; Mostallino, R.; Basti, C.; Vito, R. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 2001, 72, 19-28.
22. 2 on the quality of virgin olive oil during malaxation. J. Sci. Food Agric. 2006, 86, 2140-2146.
23. Kalua, C.M.; Bedgood, D. R., Jr.; Bishop, A. G.; Prenzler, P. D. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. J. Agric. Food Chem. 2006, 54, 7641-7651.
24. Angerosa, F.; Di Giacinto, L. Caratteristiche di qualité dell'olio di oliva vergine in relazione ai metodi di fragatura. Riv. Ital. Sostanze Grasse 1995, 72, 1-4.
25. Luaces, P.; Pérez, A. G.; García, J. M.; Sanz, C. Effects of heat-treatments of olive fruit on pigment composition of virgin olive oil. Food Chem. 2005, 90, 169-174.
26. Luaces, P.; Pérez, A. G.; Sanz, C. Effect of the blanching process and olive fruit temperature at milling on the biosynthesis of olive oil aroma. Eur. Food Res. Technol. 2006, 224, 11-17.
27. Garcia, J. M.; Yousfi, K. Non-destructive and objective methods for the evaluation of the maturation level of olive fruit. Eur. Food Res. Technol. 2005, 221, 538-541.
28. Sánchez-Ortiz, A.; Pérez, A. G.; Sanz, C. Cultivar differences on nonesterified polyunsaturated fatty acid as a limiting factor for biogenesis of virgin olive oil aroma. J. Agric. Food Chem. 2007, 55, 7869-7873.
29. Servili, M.; Taticchi, A.; Esposto, S.; Urbani, S.; Selvaggini, R.; Montedoro, G. F. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. J. Agric. Food Chem. 2007, 55, 7028-7035.
30. Loomis, W. D.; Battaille, J. Plant phenolic compounds and the isolation of plant enzymes. Phytochemistry 1966, 5, 423-438.