Changes in the volatile and sensory profile of virgin olive oil as a function of olive fruits mould process

Rivista Italiana delle Sostanze Grasse

Volumn 89, Issue 2, 2012, Pages 117-125

  Biasone, A ^a   Di Loreto, G ^a   Preziuso, S M ^a   Serraiocco, A ^a   Di Giacinto, L ^a  

^a CRA Centro di Ricerca per l'Olivicoltura e l'Industria Olearia   (Italy)

Author keywords

Musty defect; OAV; Sensory analysis; Virgin olive oil; Volatile compounds

Indexed keywords

EID: 84862566249     PISSN: 00356808     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

1. F. Angerosa, B. Lanza, V. Marsilio, Biogenesis of «fusty» defect in virgin olive oils, Grasas Aceites 47, 142-150 (1996).
2. R. Aparicio, M. T. Morales, Characterization of olive ripeness by green aroma compounds of virgin olive oil, J. Agr. Food Chem. 46, 1116-1122 (1998). (Pubitemid 128488123)
3. R. Aparicio, M. T. Morales, M. V. Alonso, Relationship between volatile compounds and sensory attributes by statistical sensory wheels - An application to virgin olive oil, J. Am. Oil Chem. Soc. 73, 1253-1264 (1996). (Pubitemid 126520131)
4. M. T. Morales, J. J. Rios, R. Aparicio, Changes in the volatile composition of virgin olive oil during oxidation: flavors and off-flavors, J. Agr. Food Chem. 45, 2666-2673 (1997). (Pubitemid 127477001)
5. M. T. Morales. F. Angerosa, R. Aparicio, Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications, Grasas Aceites 50, 114-121 (1999). (Pubitemid 129328399)
6. M. T. Morales, G. Luna, R. Aparicio, Comparative study of virgin olive oil sensory defects, Food Chem. 91, 293-301 (2005). (Pubitemid 39601642)
7. G. Procida, A. Giomo, A. Cichelli, L. S. Conte, Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach, J. Sci Food Agr. 85, 2175-2183 (2005). (Pubitemid 41426312)
8. Commission Regulation (EC) 796/2002, May 6. Off J. Eur Communities L. 128, 8-28 (2002).
9. Commission Regulation (EC) 2568/91, July 11. Off J. Eur Communities. L. 248, 1-82 (1991).
10. F. Angerosa, L. Camera, N. d'Alessandro, G. Mellerio, Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils, J. Agr. Food Chem. 46, 648-653 (1998). (Pubitemid 128488437)
11. A. Hatanaka, The biogeneration of green odour by green leaves, Phytochemistry 34, 1201-1218 (1993). (Pubitemid 2019298)
12. J. J. Salas, C. Sánchez, D. L. García-Gonzáles, R. Aparicio, Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of green odor in green leaves, J. Agr. Food Chem. 53, 1648-1655 (2005). (Pubitemid 40322166)
13. J. J. Salas, D. L. García-Gonzáles, R. Aparicio, Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant, J. Agr. Food Chem. 54, 8199-8205 (2006). (Pubitemid 44785404)
14. F. Angerosa, C. Basti, R. Vito, Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars, J. Agr. Food Chem. 47, 836-839 (1999). (Pubitemid 29182923)
15. F. Angerosa, Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels, Eur. J. Lipid Sci. Technol. 104, 639-660 (2002). (Pubitemid 35341978)
16. W. H. Ko, I. T. Wang, P. J. Ann, A simple method for detection of lipolytic microorganisms in soils, Soil Biol. Biochem. 37, 597-599 (2005). (Pubitemid 40033783)
17. N. Magan, N. E. Jenkins, J. Howarth, Lipolytic activity and degradation of rapeseed oil by spoilage fungi, Int. J. Food Microbiol. 19, 217-227 (1993). (Pubitemid 23281967)
18. J. J. Salas, J. Sánchez, Hydroperoxide lyase from olive (Olea europaea) fruits, Plant Sci. 143, 19-26 (1999). (Pubitemid 29275285)
19. J. J. Salas, Characterization of Alcohol Acyltransferase from olive fruit, J. Agr. Food Chem. 52, 3155-3158 (2004).
20. J. J. Salas, M. Williams, J. L. Harwood, J. Sánchez, Lipoxygenase activity in olive (Olea Europaea) fruit, J. Am. Oil Chem. Soc. 76, 1163-1168 (1999). (Pubitemid 30528822)
21. A. Korpi, A. L. Pasanen, P. Pasanen, Volatile compounds originating from mixed microbial cultures on building materials under various humidity conditions, Appl. Environ. Microb. 64, 2914-2919 (1998). (Pubitemid 28363161)
22. A. S. Claeson, J. O. Levin, G. Blomquist, A. L. Sunesson, Volatile metabolites from microorganisms grown on humid building materials and synthetic media, J. Environ. Monitor 28, 667-672 (2002). (Pubitemid 35221753)
23. H. Schleibinger, D. Lau mann, C. Brattig, M. Mangler, D. Eis, H. Ruden, Emission patterns and emission rates of MVOC and the possibility for predicting hidden mold damage, Indoor Air 15, 98-104, (2005). (Pubitemid 40805883)
24. T. Nilsson, T. O. Larsen, L. Montanarella, J. O. Madsen, Application of head-space solidphase microextraction for the analysis of volatile metabolites emitted by Penicillium species, J. Microbiol Meth. 25, 245-255, (1996). (Pubitemid 26260903)
25. J. Schnürer, J. Olsson, T. Börjesson, Fungal volatiles as indicators of food and feeds spoilage, Fungal Genet. Biol. 27, 209-217 (1999). (Pubitemid 29412842)
26. J. C. R. Demyttenaere, N. De Kimpe, Biotransformation of terpenes by fungi Study of the pathways involved, J. Mol. Catal. B-Enzym. 11, 265-270, (2001). (Pubitemid 32114211)
27. K. Wilkins, K. Larsen, M. Simkus, Volatile metabolites from mold growth on building materials and synthetic media, Chemosphere 41, 437-446 (2000). (Pubitemid 30230216)
28. G. Fischer, R. Schwalbe, M. Möller, R. Ostrowski, Species-specific production of microbial volatile organic compounds (MVOC) by airborne fungi from a compost facility, Chemosphere 39, 795-810, (1999). (Pubitemid 29299097)
29. M. Wurzenberger, W. Grosch, Stereochemistry of the cleavage of the 10-hydroperoxide isomer of linoleic acid to 1-octen-3-ol by a hydroperoxide lyase from mushrooms (Psalliota bispora), Biochim. Biophys. Acta 795, 163-165, (1984).
30. R. Bortolomeazzi, P. Berno, L. Pizzale, L. S. Conte, Sesquiterpene, alkene, and alkane hydrocarbons in virgin olive oils of different varieties and geographical origins, J. Agr. Food Chem. 49, 3278-3283 (2001). (Pubitemid 32845056)
31. G. Flamini, P. L. Cioni, I. Morelli, Volatiles from leaves, fruits, and virgin oil from Olea europaea cv Olivastra Seggianese from Italy, J. Agr. Food Chem. 51, 1382-1386 (2003).
32. H. H. Jeleń, Volatile sesquiterpene hydrocarbons characteristic for Penicillium Roqueforti strains producing PR toxin, J. Agr. Food Chem. 50, 6569-6574 (2002). (Pubitemid 35216772)
33. J. C. R. Demyttenaere, R. M. Moriña, P. Sandra, Monitoring and fast detection of mycotoxinproducing fungi based on headspace solidphase microextraction and headspace sorptive extraction of the volatile metabolites, J. Chromatogr. A, 985, 127-135 (2003). (Pubitemid 36167831)
34. W. Grosch, Review: Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs), Flavour Frag J. 9, 147-158 (1994).
35. J. Reiners, W. Grosch, Odorants of virgin olive oils with different flavour profiles, J. Agr Food Chem. 46, 2754-2763 (1998). (Pubitemid 128488368)