Effects of Sedimentation Plus Racking Process in the Extra Virgin Olive Oil Aroma Fingerprint Obtained by DHS-TD/GC-MS

Food and Bioprocess Technology

Volumn 6, Issue 5, 2013, Pages 1290-1301

  Reboredo Rodriguez P ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Dynamic headspace thermal desorption; Extra virgin olive oil; Olive variety; Sedimentation plus racking; Volatile compounds

Indexed keywords

ALDEHYDES; LINOLEIC ACID; MASS SPECTROMETRY; SEDIMENTATION; THERMAL DESORPTION; VOLATILE ORGANIC COMPOUNDS;

CHROMATOGRAPHY-MASS SPECTROMETRY; DYNAMIC HEADSPACE; ENVIRONMENTAL CONDITIONS; EXTRA VIRGIN OLIVE OIL; OLIVE VARIETY; PROCESS TREATMENTS; VOLATILE COMPONENTS; VOLATILE COMPOUNDS;

OLIVE OIL;

MALUS X DOMESTICA;

EID: 84876452494     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0751-z     Document Type: Article

References (35)

1. Amirante, P., Clodoveo, M. L., Dugo, G., Leone, A., & Tamborrino, A. (2006). Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality. Food Chemistry, 98, 797-805.
2. Angerosa, F., Basti, C., & Vito, R. (1999). Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars. Journal of Agricultural and Food Chemistry, 47, 836-839.
3. Angerosa, F., d' Alessandro, N., Basti, C., & Vito, R. (1998a). Biogeneration of volatile compounds in virgin olive oil: Their evolution in relation to malaxation time. Journal of Agricultural and Food Chemistry, 46, 2940-2944.
4. Angerosa, F., Camera, L., d' Alessandro, N., & Mellerio, G. (1998b). Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils. Journal of Agricultural and Food Chemistry, 46, 648-653.
5. Angerosa, F., Mostallino, R., Basti, C., & Vito, R. (2000). Virgin olive oil odour notes: Their relationship with volatile compounds from lipoxygenase pathway and secoiridoid compounds. Food Chemistry, 68, 283-287.
6. Aparicio, R., & Luna, G. (2002). Characterisation of monovarietal virgin olive oils. European Journal of Lipid Science and Technology, 104, 614-627.
7. Aparicio, R., & Morales, M. T. (1998). Characterization of olive ripeness by green aroma compounds of virgin olive oil. Journal of Agricultural and Food Chemistry, 46, 1116-1122.
8. Biedermann, M., Grob, K., & Morchio, G. (1995). On the origin of benzene, toluene, ethylbenzene and xylene in extra virgin olive oil. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 200, 266-272.
9. Bortolomeazzi, R., Berno, P., Pizzale, L., & Conte, L. S. (2001). Sesquiterpene, alkene, and alkane hydrocarbons in virgin olive oils of different varieties and geographical origins. Journal of Agricultural and Food Chemistry, 49, 3278-3283.
10. Esposto, S., Montedoro, G. F., Selvaggini, R., Riccò, I., Taticchi, A., Urbani, S., & Servili, M. (2009). Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. Food Chemistry, 113, 345-350.
11. Guinda, A., Lanzón, A., & Albi, T. (1996). Differences in hydrocarbons of virgin olive oils obtained from several olive varieties. Journal of Agricultural and Food Chemistry, 44, 1723-1726.
12. IOC-International Olive Council (2010). Available at: http://www. internationaloliveoil. org. Accessed 8 July 2011.
13. Luaces, P., Pérez, A. G., & Sanz, C. (2006). Effect of the blanching process and olive fruit temperature at milling on the biosynthesis of olive oil aroma. European Food Research and Technology, 224, 11-17.
14. Luaces, P., Sanz, C., & Pérez, A. G. (2007). Thermal stability of lipoxygenase and hydroperoxide lyase from olive fruit and repercussion on olive oil aroma biosynthesis. Journal of Agricultural and Food Chemistry, 55, 6309-6313.
15. Luna, G., Morales, M. T., & Aparicio, R. (2006). Characterisation of 39 varietal virgin olive oils by their volatile compositions. Food Chemistry, 98, 243-252.
16. Malheiro, R., Casal, S., Teixeira, H., Bento, A., & Pereira, J. A. (2011a). Effect of olive leaves addition during the extraction process of overmature fruits on olive oil quality. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0719-z.
17. Malheiro, R., Casal, S., Sousa, A., Guedes de Pinho, P., Peres, A. M., Guimaraes Dias, L., Bento, A., & Pereira, J. A. (2011b). Effect of cultivar on sensory characteristics, chemical composition, and nutritional value of stoned green table olives. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0567-x.
18. Montedoro, G., Bertuccioli, M., & Anichini, F. (1978). Aroma analysis of virgin olive oil by headspace (volatiles) and extraction (polyphenols) techniques. In G. Charalambous & G. E. Inglett (Eds.), Flavor of food and beverages: Chemistry and technology (pp. 247-281). New York: Academic.
19. Morales, M. T., & Aparicio, R. (1999). Effect of extraction conditions on sensory quality of virgin olive oil. Journal of the American Oil Chemists' Society, 76, 295-300.
20. Morales, M. T., & Tsimidou, M. (2000). The role of volatile compounds and polyphenols in olive oil sensory quality. In J. Harwood & R. Aparicio (Eds.), Handbook of olive oil: Analysis and properties (pp. 381-441). Gaithersburg: Aspen.
21. Morales, M. T., Alonso, M. V., Ríos, J. J., & Aparicio, R. (1995). Virgin olive oil aroma: Relationship between volatile compounds and sensory attributes by chemometrics. Journal of Agricultural and Food Chemistry, 43, 2925-2931.
22. Morales, M. T., Luna, G., & Aparicio, R. (2005). Comparative study of virgin olive oil sensory defects. Food Chemistry, 91, 293-301.
23. Morales, M. T., Ríos, J. J., & Aparicio, R. (1997). Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors. Journal of Agricultural and Food Chemistry, 46, 2666-2673.
24. Morchio, G., Spadone, J., & Braco, U. (1994). Volatile aromatic hydrocarbons (VAHs) in edible vegetable oils with particular reference to virgin olive oil. Rivista Italiana delle Sostanze Grasse, 71, 491-502.
25. Olías, J. M., Pérez, A. G., Ríos, J. J., & Sanz, L. C. (1993). Aroma of virgin olive oil: Biogenesis of the "green" odor notes. Journal of Agricultural and Food Chemistry, 41, 2368-2373.
26. Ranalli, A., Cabras, P., Iannucci, E., & Contento, S. (2001). Lipochromes, vitamins, aromas, and other components of virgin olive oil are affected by processing technology. Food Chemistry, 73, 445-451.
27. Ranalli, A., Pollastri, L., Contento, S., Iannucci, E., & Lucera, L. (2003). Effect of olive paste kneading process time on the overall quality of virgin olive oil. European Journal of Lipid Science and Technology, 105, 57-67.
28. Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B. & Simal-Gándara, J. (2011). Dynamic Headspace / GC-MS to control the aroma fingerprint of extra virgin olive oil from the same and different olive varieties. Food Control, in press.
29. Reiners, J., & Grosch, W. (1998). Odorants of virgin olive oils with different flavour profiles. Journal of Agricultural and Food Chemistry, 46, 2754-2763.
30. Salas, J. J., & Sánchez, J. (1999). The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase. Journal of Agricultural and Food Chemistry, 47, 809-812.
31. Sánchez-Ortiz, A., Romero, C., Pérez, A. G., & Sanz, C. (2008). Oxygen concentration affects volatile compound biosynthesis during virgin olive oil production. Journal of Agricultural and Food Chemistry, 56, 4681-4685.
32. Servili, M., Selvaggini, R., Taticchi, A., & Montedoro, G. (2000). Volatile compounds of virgin olive oil evaluated by solid-phase microextraction: an application in the discrimination of virgin olive oils according to the cultivar and area. In V. Lanzotti & O. Taglialatela-Scafati (Eds.), Flavour and fragrance chemistry (Vol. 46, pp. 211-220). Dordrecht: Kluwer Academic.
33. Tura, D., Failla, O., Bassi, D., Pedò, S., & Serraiocco, A. (2008). Cultivar influence on virgin olive (Olea europea L.) oil flavour based on aromatic compounds and sensorial profile. Scientia Horticulturae, 118, 139-148.
34. Veillet, S., Tomao, V., Bornard, I., Ruiz, K., & Chemat, F. (2009). Chemical changes in virgin olive oils as a function of crushing systems: Stone mill and hammer crusher. Comptes Rendus Chimie, 12, 895-904.
35. Williams, M., Morales, M. T., Aparicio, R., & Harwood, J. L. (1998). Analysis of volatiles from callus cultures of olive Olea europaea. Phytochemistry, 47, 1253-1259.