Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 24, 2010, Pages 12899-12905

  García González, Diego L ^a   Romero, Nalda ^b   Aparicio, Ramón ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF CHILE   (Chile)

Author keywords

phenols; var. Arbequina; var. Picual; Virgin olive oil; volatiles

Indexed keywords

CHEMICAL COMPOSITIONS; COMPARATIVE STUDIES; CONCENTRATION VALUES; GEOGRAPHICAL LOCATIONS; MEDITERRANEAN BASIN; MONOVARIETAL OIL; OLEUROPEIN; SOUTHERN HEMISPHERE; VAR. ARBEQUINA; VAR. PICUAL; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS; VOLATILES;

CHEMICALS; CULTIVATION; GEOGRAPHICAL REGIONS; PHENOLS; VALUE ENGINEERING; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

CHEMICAL COMPOUNDS;

OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CHILE; COMPARATIVE STUDY; GROWTH, DEVELOPMENT AND AGING; OLIVE TREE; QUALITY CONTROL; SPAIN;

CHILE; OLEA; PHENOLS; PLANT OILS; QUALITY CONTROL; SPAIN;

BARNEA;

EID: 78650343839     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1031313     Document Type: Article

References (22)

1. Ceci, L. N.; Carelli, A. A. Characterization of monovarietal Argentinian olive oils from new productive zones J. Am. Oil Chem. Soc. 2007, 84, 1125-1136
2. International Olive Council. L′Oléiculture au Chili, E.108/Doc. No. 4. Update No. 32, (2010).
3. Chilean Economic Development Agency, Olive Oil in Chile, 2010, www.investchile.cl.
4. García-González, D. L.; Aparicio-Ruiz, R.; Aparicio, R. Olive Oil. In Gourmet and Health-Promoting Oils; Moreau, R. A.; Kamal-Eldin, A., Eds.; AOCS Press: Champaign, IL, 2009; pp 33-72.
5. Frías-Ruiz, L.; García-Ortiz, A.; Hermoso, M.; Jiménez, A.; Llavero del Pozo, M. P.; Morales-Bernardino, J.; Ruano, T; Uceda, M. Analistas de Laboratorio de Almazara; Junta de Andalucía: Sevilla, Spain, 1991.
6. Mateos, R.; Espartero, J. L.; Trujillo, M.; Ríos, J. J.; León Camacho, M.; Alcudia, F.; Cert, A. Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection J. Agric. Food Chem. 2001, 49, 2185-2192
7. García-González, D. L.; Tena, N.; Aparicio, R. Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil Eur. J. Lipid Sci. Technol. 2007, 109, 663-672
8. Tena, N.; Lazzez, A.; Aparicio-Ruiz, R.; García-González, D. L. Volatile Compounds Characterizing Tunisian Chemlali and Chétoui Virgin Olive Oils J. Agric. Food Chem. 2007, 55, 7852-7858
9. Morales, M. T.; Luna, G.; Aparicio, R. Comparative study of virgin olive oil sensory defects Food Chem. 2005, 91, 293-301
10. International Olive Council (IOC). Organoleptic Assessment of Virgin Olive Oil; IOC: Madrid, Spain, 1996; COI/T.20/ Doc. No. 15 Rev.1.
11. Morales, M. T.; Alonso, M. V.; Ríos, J. J.; Aparicio, R. Virgin olive oil aroma: relationship between volatile compounds and sensory attributes by chemometrics J. Agric. Food Chem. 1995, 43, 2925-2931
12. Aparicio, R.; Morales, M. T. Characterization of olive ripeness by green aroma compounds of virgin olive oil J. Agric. Food Chem. 1998, 46, 1116-1122
13. Salas, J. J.; García-González, D. L.; Aparicio, R. Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant J. Agric. Food Chem. 2006, 54, 8199-8205
14. Luna, G.; Morales, M. T.; Aparicio, R. Characterisation of 39 varietal virgin olive oils by their volatile compositions Food Chem. 2006, 98, 243-252
15. Salas, J. J.; Sánchez, C.; García-González, D. L.; Aparicio, R. Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves J. Agric. Food Chem. 2005, 53, 1648-1655
16. Aparicio, R.; Morales, M. T. Sensory wheels: a statistical technique for comparing QDA panels-application to virgin olive oil J. Sci. Food Agric. 1995, 67, 247-257
17. Aparicio, R.; Morales, M. T.; Alonso, V. Authentication of European virgin olive oils by their chemical compounds, sensory attributes, and consumers' attitudes J. Agric. Food Chem. 1997, 45, 1076-1083
18. García-González, D. L.; Tena, N.; Morales, M.; Aparicio, R. Olive Oil Quality and Irrigated Olive Tree Orchards. In International Symposium on Olive Irrigation and Oil Quality, Abstract Book; Israeli Agricultural Research Organization (ARO): Nazareth, Israel, 2009, (http://www.olive- irrigation-symposium.org/).
19. Esti, M.; Cinquanta, L.; La Notte, E. Phenolic compounds in different olive varieties J. Agric. Food Chem. 1998, 46, 32-35
20. García-González, D. L.; Tena, N.; Aparicio, R. Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds J. Agric. Food Chem. 2010, 58, 8357-8364
21. Stefanoudaki, E.; Williams, M.; Chartzoulakis, K.; Harwood, J. Olive oil qualitative parameters after orchard irrigation with saline water J. Agric. Food Chem. 2009, 57, 1421-1425
22. Esti, M.; Contini, M.; Moneta, E.; Sinesio, F. Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage Food Chem. 2009, 113, 1095-1100