Influence of turbidity grade on color and appearance of virgin olive oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 9, 2011, Pages 1317-1327

  Gordillo, Belen ^a   Ciaccheri, Leonardo ^b   Mignani, Anna G ^b   Gonzalez Miret, M Lourdes ^a   Heredia, Francisco J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b IFAC CNR   (Italy)

Author keywords

Color; Filtration; Turbidity; Virgin olive oil

Indexed keywords

COLOR CHANGES; COLOR DIFFERENCE; COLORIMETRIC CHANGE; CORRELATED PARAMETERS; HUMAN EYE; OLIVE OIL; SECOND DEGREE POLYNOMIALS; TRISTIMULUS COLORIMETRY; TURBID OIL; UNIVARIATE; VIRGIN OLIVE OIL;

COLORIMETRY; POLYNOMIALS; TURBIDITY; VEGETABLE OILS;

COLOR;

EID: 80051549181     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1787-y     Document Type: Article

References (40)

1. C Calvo A Salvador SM Fiszman 2001 Influence of colour intensity on the perception of colour and sweetness in various fruit flavoured yoghurts Eur Food Res Technol 213 99 103 10.1007/s002170100359 1:CAS:528:DC%2BD3MXnsFOjt70%3D (Pubitemid 33808429)
2. Hutchings JB (1999) Food colour and appearance, 2nd edn. Aspen Publishers, Gaithersburg
3. EEC 1991 Characteristics of olive and olive pomace oils and their analytical methods. Regulation EEC/2568/91 ad later modifications Official J Euro Communities L248 1 82
4. IOOC (2006) International Trade Standard Applying to Olive Oils and Olive-Residue Oils (COI/T.15/NC no. 3/Rev. 2), IOOC
5. C Ceballos MJ Moyano IM Vicario J Alba FJ Heredia 2003 Chromatic evolution of virgin olive oils submitted to an accelerated oxidation test J Am Oil Chem Soc 80 3 257 262 10.1007/s11746-003-0686-0 1:CAS:528: DC%2BD3sXis1Gntrc%3D
6. NA Nielsen T Bech-Larsen KG Grunert 1998 Consumer purchase motives and product perceptions: a laddering study on vegetable oil in three countries Food Qual Prefer 9 6 455 466 10.1016/S0950-3293(98)00022-6 (Pubitemid 28532230)
7. Y Siskos NF Matsatsinis G Baourakis 2001 Multicriteria analysis in agricultural marketing: the case of French olive oil market Eur J Oper Res 130 315 331 10.1016/S0377-2217(00)00043-6 (Pubitemid 32195793)
8. L Del Giovine F Fabietti 2005 Copper chlorophyll in olive oils: identification and determination by LIF capillary electrophoresis Food Control 16 267 272 10.1016/j.foodcont.2004.03.005 1:CAS:528:DC%2BD2cXos1yqs7k%3D (Pubitemid 39378120)
9. A Koidis E Triantafillou D Boskou 2008 Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils Eur J Lipid Sci Tech 110 164 171 10.1002/ejlt.200700055 1:CAS:528:DC%2BD1cXjt1artbg%3D
10. S Mili MR Rodríguez-Zuñiga J Sanz Cañada 1997 El sector del aceite de oliva ante la globalización de mercados: reflexiones desde una perspectiva de demanda Economía Agraria 181 209 242
11. F Angerosa R Mostallino C Basti R Vito A Serraiocco 2000 Virgin olive oil differentiation in relation to extraction methodologies J Sci Food Agr 80 2190 2195 10.1002/1097-0010(200012)80:15<2190::AID-JSFA770>3.0.CO;2-O 1:CAS:528:DC%2BD3MXpslCq (Pubitemid 32044907)
12. A Bottino G Capannelli A Mattei P Rovellini P Zunin 2008 Effect of membrane filtration on the flavor of virgin olive oil Eur J Lipid Sci Tech 110 1109 1115 10.1002/ejlt.200800075 1:CAS:528:DC%2BD1MXlsFWisQ%3D%3D (Pubitemid 352846589)
13. A Hafidi D Pioch H Ajana 2005 Effects of a membrane-based soft purification process on olive oil quality Food Chem 92 607 613 10.1016/j.foodchem.2004.08.046 1:CAS:528:DC%2BD2MXjt1yitb0%3D (Pubitemid 40544804)
14. G Lercker N Frega F Bocci G Servidio 1994 Veiled extra virgin olive oils: dispersion response related to oil stability J Am Oil Chem Soc 71 6 657 658 10.1007/BF02540597 1:CAS:528:DyaK2cXksFKitb4%3D
15. GL Blanco-Roldán JA Gil-Ribes K Kourba S Castro-García 2009 Effects of trunk shaker duration and repetitions on removal efficacy for the harvesting of oil olives Appl Eng Agri 25 3 329 334
16. MN Criado MP Romero M Casanovas MJ Motilva 2008 Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons Food Chem 110 4 873 880 10.1016/j.foodchem.2008. 02.075 1:CAS:528:DC%2BD1cXlvFKmtLs%3D
17. H Diraman H Dibeklioǧlu 2009 Characterization of Turkish virgin olive oils produced from early harvest olives J Am Oil Chem Soc 86 7 663 674 10.1007/s11746-009-1392-5 1:CAS:528:DC%2BD1MXnsFekt78%3D
18. R Malheiro I Oliveira M Vilas-Boias S Falcao A Bentoa JA Pereira 2009 Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil Food Chem Toxicol 47 1 92 97 10.1016/j.fct.2008.10.014 1:CAS:528:DC%2BD1MXksVegtg%3D%3D
19. MI Mínguez-Mosquera L Rejano-Navarro B Gandul-Rojas AH Sánchez-Gómez J Garrido-Fernández 1991 Color-pigment correlation in virgin olive J Am Oil Chem Soc 68 5 332 336 10.1007/BF02657688
20. MJ Moyano AJ Meléndez-Martínez J Alba FJ Heredia 2008 A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space Food Res Int 41 505 512 10.1016/j.foodres.2008.03.007 1:CAS:528: DC%2BD1cXmsFOisLo%3D
21. MJ Moyano AJ Meléndez-Martínez J Alba FJ Heredia 2008 A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II). CIELUV and CIELAB uniform colour spaces Food Res Int 41 513 521 10.1016/j.foodres.2008.03.006 1:CAS:528:DC%2BD1cXmsFOisLg%3D
22. G Pristouri A Badeka MG Kontominas 2010 Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil Food Control 21 4 412 418 10.1016/j.foodcont.2009.06.019 1:CAS:528:DC%2BD1MXhsVensbfI
23. AC Sánchez-Gimeno AI Negueruela M Benito A Vercet R Oria 2008 Some physical changes in Bajo Aragón extra virgin olive oil during the frying process Food Chem 110 3 654 658 10.1016/j.foodchem.2008.02.057
24. M Ogutu M Mendes E Yilmaz 2008 Sensorial and physico-chemical characterization of virgin olive oils produced in Canakkale J Am Oil Chem Soc 85 441 456 10.1007/s11746-008-1220-3
25. Van de Hulst HC (1957) Light scattering by small particles. Wiley, New York
26. Kerker M (1969) The Scattering of light. Academic Press, New York
27. AG Mignani PR Smith L Ciaccheri A Cimato G Sani 2003 Spectral nephelometry for making extra virgin olive oil fingerprints Sensor Actuat B-Chem 90 157 162 10.1016/S0925-4005(03)00101-1
28. AG Mignani L Ciaccheri A Cimato C Attilio PR Smith 2005 Spectral nephelometry for the geographic classification of Italian extra virgin olive oils Sensor Actuat B-Chem 111 363 369 10.1016/j.snb.2005.03.023 (Pubitemid 41354888)
29. Moyano MJ., Melgosa M, Alba J, Hita E, Heredia FJ (1999) Reliability of the bromothymol blue method for color in virgin olive oils. J Am Oil Chem Soc 437 76(6):687-692
30. CIE (2004) Colorimetry: technical report CIE15.2, 3rd edn. Vienna, Austria
31. Heredia FJ, Álvarez C, González-Miret ML, Ramírez A (2004). "CromaLab®, análisis de color", Registro General de la Propiedad Intelectual SE-1052-04: Sevilla, Spain
32. StatSoft, Inc. (2007). STATISTICA (data analysis software system), version 8.0. www.statsoft.com
33. DJ McClements 2002 Theoretical prediction of emulsion color Adv Colloid Int Sci 97 63 89 10.1016/S0001-8686(01)00047-1 1:CAS:528:DC%2BD38XisFylt7Y%3D (Pubitemid 34292090)
34. R Chanamai DJ McClements 2001 Prediction of emulsion colour from droplet characteristics: dilute monodisperse oil-in water emulsions Food Hydrocolloid 15 83 91 10.1016/S0268-005X(00)00055-2 1:CAS:528:DC%2BD3MXhsFWisb8%3D (Pubitemid 32172131)
35. Hiemenz PC (1986) Principles of colloid and surface chemistry. Marcel Dekker, New York
36. DJ McClements 2002 Colloidal basis of emulsion color Curr Opin Colloid Interface Sci 7 451 455 10.1016/S1359-0294(02)00075-4 1:CAS:528: DC%2BD38XpsFCjt78%3D (Pubitemid 36007993)
37. W Chantrapornchai F Clydesdale DJ McClements 1998 Influence of droplet size and concentration on the color of oil-in-water emulsions J Agric Food Chem 46 2914 2920 10.1021/jf980278z 1:CAS:528:DyaK1cXltFarsL8%3D (Pubitemid 128478839)
38. JA Martínez M Melgosa MM Pérez E Hita AI Negueruela 2001 Visual and instrumental color evaluation in red wines Food Sci Technol Int 7 439 444
39. Lozano RD (1978) El color y su medición. Ed. Americalee, Buenos Aires
40. M Melgosa MM Pérez A Yebra R Huertas E Hita 2001 Algunas reflexiones y recientes recomendaciones internacionales sobre evaluación de diferencias de color Óptica Pura y Aplicada 34 1 10