Production of superior quality extra virgin olive oil modulating the content and profile of its minor components

Food Research International

Volumn 54, Issue 2, 2013, Pages 1907-1914

  Fregapane, G ^a   Salvador, M D ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Agronomic; Minor compounds; Phenolics; Processing; Quality; Virgin olive oil; Volatiles

Indexed keywords

AGRONOMIC; MINOR COMPOUNDS; PHENOLICS; VIRGIN OLIVE OIL; VOLATILES;

AGRONOMY; FRUIT JUICES; IMAGE QUALITY; MANUFACTURE; OLIVE OIL; PROCESS CONTROL; PROCESSING; QUALITY ASSURANCE; SENSORY PERCEPTION;

OILS AND FATS;

EID: 84889082828     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.022     Document Type: Article

References (86)

1. Amiot M.J., Fleuriet A., Macheix J.J. Importance and evolution of phenolic compounds in olive during growth and maturation. Journal of Agricultural and Food Chemistry 1986, 34:823-826.
2. Amiot M.J., Fleuriet A., Macheix J.J. Accumulation of oleuropein derivatives during olive maturation. Phytochemistry 1989, 28:67-69.
3. Andrewes P., Busch J., De Joode T., Groenewegen A., Alexandre H. Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycone as a key contributor to pungency. Journal of Agricultural and Food Chemistry 2003, 51:1415-1420.
4. Angerosa F. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Journal of Lipid Science and Technology 2002, 104:639-660.
5. Angerosa F., Basti C., Vito R. Virgin olive oil volatile compounds from lipoxigenase pathway and characterization of some Italian cultivars. Journal of Agricultural and Food Chemistry 1999, 47:836-839.
6. Angerosa F., d'Alessandro N., Basti C., Vito R. Biogeneration of volatile compounds in virgin olive oil: Their evolution in relation to malaxation time. Journal of Agricultural and Food Chemistry 1998, 46:2940-2944.
7. Angerosa F., Mostallino R., Basti C., Vito R. Virgin olive oil odour notes: Their relationship with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chemistry 2000, 68:283-287.
8. Angerosa F., Mostallino R., Basti C., Vito R. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chemistry 2001, 72:19-28.
9. Aparicio R., Luna G. Characterisation of monovarietal virgin olive oil. European Journal Lipid Science and Technology 2002, 104:614-627.
10. Aparicio R., Morales M.T. Characterization of olive ripeness by green aroma compounds of virgin olive oil. Journal of Agricultural and Food Chemistry 1998, 46:1116-1122.
11. Aparicio R., Morales M.T., Alonso M.V. Relationship between volatile compounds and sensory attributes of olive oil by the sensory wheel. Journal of American Oil Chemistry Society 1996, 73:1253-1264.
12. Artajo L.S., Romero M.P., Suarez M., Motilva M.J. Partition of phenolic compounds during the virgin olive oil industrial extraction process. European Food Research and Technology 2006, 225:617-625.
13. Baldioli M., Servili M., Peretti G., Montedoro G.F. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of American Oil Chemistry Society 1996, 73:1589-1593.
14. Boskou D. Olive oil, chemistry and technology 2006, AOCS, Champaign.
15. Briante R., Patumi M., Limongelli S. Changes in phenolic and enzymatic activities content during fruit ripening in two Italian cultivars of Olea europaea L. Plant Science 2002, 162:791-798.
16. Caponio F., Alloggio V., Gomes T. Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry 1999, 64:203-209.
17. Caponio F., Gomes T., Summo C., Pasqualone A. Influence of the type of olive-crusher used on the quality of extra virgin olive oils. European Journal of Lipid Science and Technology 2003, 105:201-206.
18. Carrasco-Pancorbo A., Cerretani L., Bendini A., Segura-Carretero A., Gallina-Toschi T., Fernandez-Gutierrez A. Analytical determination of polyphenols in olive oils. Journal of Separation Science 2005, 28:837-858.
19. Catalano P., Caponio F. Machines for olive paste preparation producing quality virgin olive oil. Fat Science Technology 1996, 98:408-412.
20. Cerretani L., Salvador M.D., Bendini A., Lercker G., Fregapane G. Relationship between sensory evaluation performed by Italian and Spanish official panels and volatile and phenolic profiles of virgin olive oils. Chemosensory Perception 2008, 1:258-267.
21. Clodoveo M.L. Malaxation: Influence on virgin olive oil quality. Past, present and future - An overview. Trends in Food Science and Technology 2012, 25:13-23.
22. D'Andria R., Morelli G., Martuccio G., Fontanazza G., Patumi M. Valutazione della produzione e della qualita'dell'olio di giovanni piante di olivo allevate con diversi regimi idrici. Italus Hortus 1996, 3:23-31.
23. Dettori S., Russo G. Influencia del cultivar y del régimen hídrico sobre el volumen y la calidad del aceite de oliva. Olivae 1993, 49:36-43.
24. Di Giovacchino L. L'estrazione dell'olio con la centrifugazione diretta delle paste di oliva. Nota I: influenza della gramolazione. Rivista Italiana delle Sostanze Grasse 1991, 68:314-420.
25. Di Giovacchino L., Surricchio G. La preparazione delle paste de olive in oleificio: influenza sulla qualitá dell'olio. Frutticoltura 2000, 20:55-59.
26. Di Giovachino L., Sestili S., Di Vincenzo D. Influence of olive processing on virgin olive oil quality. European Journal of Lipid Science and Technology 2002, 104:587-601.
27. EC 2568/91 Characteristics of olive and olive pomance oils and their analytical methods. Official Journal of the European Communities 1991, L248:1-82. (and later amendments).
28. EC 796/02 Official journal of the European communities 2002, L128:8-28.
29. Esti M., Cinquanta L., La Notte E. Phenolic compounds in different olive varieties. Journal of Agricultural and Food Chemistry 1998, 46:32-35.
30. García J.M., Yousfi K., Oliva J., García-Díaz M.T., Pérez-Camino M.C. Hot water dipping of olives (Olea europaea) for virgin oil debittering. Journal of Agricultural and Food Chemistry 2005, 53:8248-8252.
31. Gennaro L., Piciola Bocca A., Modesti D., Masella R., Coni E. Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis. Journal of Agricultural and Food Chemistry 1998, 46:4465-4469.
32. Gómez-Alonso S., Salvador M.D., Fregapane G. Phenolic compounds profile of Cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry 2002, 50:6812-6817.
33. Gómez-Rico A., Fregapane G., Salvador M.D. Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. Food Research International 2008, 41:433-440.
34. Gómez-Rico A., Inarejos-García A., Salvador M.D., Fregapane G. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. cv. Cornicabra). Journal of Agricultural and Food Chemistry 2009, 57:3587-3595.
35. Gómez-Rico A., Salvador M.D., Fregapane G. Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca). Food Research International 2009, 42:1067-1076.
36. Gómez-Rico A., Salvador M.D., La Greca M., Fregapane G. Phenolic and volatile compounds of extra virgin olive oil (Olea europea L. cv. Cornicabra) with regards to fruit ripening and irrigation management. Journal of Agricultural and Food Chemistry 2006, 54:7130-7136.
37. Gómez-Rico A., Salvador M.D., Moriana A., Pérez D., Olmedilla N., Ribas F., et al. Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality. Food Chemistry 2007, 100:568-578.
38. Gutiérrez-Rosales F., Perdiguero S., Gutiérrez R., Olías J.M. Evaluation of bitter taste in virgin olive oil. Journal of the American Oil Chemists' Society 1992, 69:394-395.
39. Inarejos-García A., Gómez-Rico A., Salvador M.D., Fregapane G. Influence of malaxation conditions on virgin olive oil yield, overall quality and composition. European Food Research and Technology 2009, 228:671-677.
40. Inarejos-García A.M., Gómez-Rico A., Salvador M.D., Fregapane G. Effect of pre-processing olive storage conditions on virgin olive oil quality and composition. Journal of Agricultural and Food Chemistry 2010, 58:4858-4865.
41. Inarejos-García A.M., Salvador M.D., Fregapane G. Effect of crushing on olive paste and virgin olive oil minor components. European Food Research and Technology 2011, 232:441-451.
42. Inarejos-García A.M., Santacatterina M., Gómez-Alonso S., Salvador M.D., Fregapane G. PDO virgin olive oils quality - Minor components profiles and organoleptic evaluation. Food Research International 2010, 43:2138-2146.
43. IOOC Document no. 6 1984, International Olive Oil Council, Madrid.
44. Jiménez-Márquez A., Hermoso-Fernández M., Uceda-Ojeda M. Elaboración del aceite de oliva virgen mediante sistema continuo en dos fases. Influencia de diferentes variables del proceso en algunos parámetros relacionados con la calidad del aceite. Grasas y Aceites 1995, 46:299-303.
45. Kalua C.M., Allen M.S., Bedgood D.R., Bishop A.G., Prenzler P.D. Discrimination of olive oils and fruit into cultivars and maturity stages based on phenolic and volatile compounds. Journal of Agricultural and Food Chemistry 2005, 53:8054-8062.
46. Kalua C.M., Bedgood D.R., Bishop A.G., Prenzler P.D. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. Journal of Agricultural and Food Chemistry 2006, 54:7641-7651.
47. Lercker G., Frega N., Bocci F., Mozzori M. Volatile constituents and oxidative stability of virgin olive oils: Influence of the kneading of the olive paste. Grasas y Aceites 1999, 50:26-29.
48. Luna G., Morales M.T., Aparicio R. Characterisation of 39 varietal virgin olive oils by their volatile compositions. Food Chemistry 2006, 98:243-252.
49. Marsilio V., Lanza B. Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity. Journal of the Science of Food and Agriculture 1998, 76:520-524.
50. Martinelli F., Basile B., Morelli G., d'Andria R., Tonutti P. Effects of irrigation on fruit ripening behavior and metabolic changes in olive. Scientia Horticulturae 2012, 144:201-207.
51. Mateos R., Espartero J.L., Trujillo M., Ríos J.J., León-Camacho M., Alcudia F., et al. Determination of phenols, flavones and lignans in virgin olive oil by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. Journal of Agricultural and Food Chemistry 2001, 49:2185-2192.
52. Morales M.T., Luna G., Aparicio R. Comparative study of virgin olive oil sensory defects. Food Chemistry 2005, 91:293-301.
53. Morelló J.R., Romero M.P., Motilva M.J. Effect of maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga and Morrut cultivars. Journal of Agricultural and Food Chemistry 2004, 52:6002-6009.
54. Morelló J.R., Vuorela S., Romero M.P., Motilva M.J., Heinonen M. Antioxidant activity of olive pulp and olive oil phenolic compounds of the Arbequina cultivar. Journal of Agricultural and Food Chemistry 2005, 53:2002-2008.
55. Moriana A., Pérez-López D., Gómez-Rico A., Salvador M.D., Olmedilla N., Ribas F., et al. Irrigation scheduling for traditional, low density olive orchards: Water relations and influence on oil characteristics. Agricultural Water Management 2007, 87:171-179.
56. Motilva M.J., Romero M.P., Alegre S., Girona J. Effect of regulated deficit irrigation in olive oil production and quality. Acta Horticulture 1999, 474:377-380.
57. Motilva M.J., Tovar M.J., Romero M.P., Alegre A., Girona J. Influence of regulated deficit irrigation strategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening. Journal of the Science of Food and Agriculture 2000, 80:2037-2043.
58. Panelli G., Famiani F., Servili M., Montedoro G.F. Agro-climatic factors and characteristics of the compostion of virgin olive oils. Acta Horticulture 1989, 286:477-480.
59. Patumi M., d'Andria R., Marsilio V., Fontanazza G., Morelli G., Lanza B. Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes. Food Chemistry 2002, 77:27-34.
60. Patumi M., d'Andria R., Fontanazza G., Morelli G., Giori P., Sorrentino G. Yield and oil quality of intensively trained trees of three cultivars of olive under different irrigation regimes. Journal of Horticultural Science and Biotechnology 1999, 74:729-737.
61. Ranalli A., Contento S., Schiavone C., Simone N. Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil. European Journal of Lipid Science and Technology 2001, 103:228-238.
62. Ranalli A., Pollastri L., Contento S., Lannucci E., Lucera L. Effect of paste kneading process time on the overall quality of virgin olive oil. European Journal of Lipid Science and Technology 2003, 105:57-67.
63. Rodis P.S., Karathanos V.T., Mantzavinou A. Partitioning of olive oil antioxidants between oil and water phases. Journal of Agricultural and Food Chemistry 2002, 50:596-601.
64. Romani A., Mulinacci N., Pinelli P., Vincieri F., Cimato A. Polyphenolic content in five tuscany cultivars of Olea europaea L. Journal of Agricultural and Food Chemistry 1999, 47:964-967.
65. Romero-Segura C., Sanz C., Pérez A.G. Purification and characterization of an olive fruit β-glucosidase involved in the biosynthesis of virgin olive oil phenolics. Journal of Agricultural and Food Chemistry 2009, 57:7983-7988.
66. Ryan D., Antolovich M., Prenzler P., Robards K., Lavee S. Biotransformations of phenolic compounds in Olea europaea L. Scientia Horticulturae 2002, 92:147-176.
67. Salas J., Pastor M., Castro J., Vega V. Influencia del riego sobre la composición y características del aceite de oliva. Grasas y Aceites 1997, 48:74-82.
68. Salas J., Sánchez J. 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 1999, 47:809-812.
69. Salvador M.D., Aranda F., Fregapane G. Influence of fruit ripening on Cornicabra virgin olive oil. A study of four crop seasons. Food Chemistry 2001, 73:45-53.
70. Salvador M.D., Aranda F., Gómez-Alonso S., Fregapane G. Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability. Food Chemistry 2001, 74:267-274.
71. Salvador M.D., Aranda F., Gómez-Alonso S., Fregapane G. Influence of extraction system, production year and area on Cornicabra virgin olive oil: A study of five years. Food Chemistry 2003, 80:359-366.
72. Sanchez J., Harwood J.L. Byosinthesis of triacylglycerols and volatiles in olives. European Journal of Lipid Science and Technology 2002, 104:564-573.
73. Servili M., Baldioli G., Montedoro G. Phenolic composition of virgin olive oil in relationship to some chemical and physical aspects of malaxation. Acta Horticulturae 1994, 356:331-336.
74. Servili M., Baldioli M., Selvaggini R., Macchioni A., Montedoro G.F. Phenolic compounds of olive fruit: One- and two-dimensional nuclear magnetic resonance characterization of Nüzhenide and its distribution in the constitutive parts of fruit. Journal of Agricultural and Food Chemistry 1999, 47:12-18.
75. Servili M., Piacquadio P., De Stefano G., Taticchi A., Sciancalepore V. Influence of a new crushing technique on the composition of the volatile compounds and related sensory quality of virgin olive oil. European Journal of Lipid Science and Technology 2002, 104:483-489.
76. Servili M., Selvaggini R., Esposto S., Taticchi A., Montedoro G., Morozzi G. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. Journal of Chromatography. A 2004, 29:113-127.
77. 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. Journal of the American Oil Chemists' Society 2003, 80:685-695.
78. Servili M., Selvaggini R., Taticchi A., Esposto S., Montedoro G.F. Volatile compounds and phenolic composition of virgin olive oil: Optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process. Journal of Agricultural and Food Chemistry 2003, 51:7980-7988.
79. Servili M., Taticchi A., Esposto S., Urbani S., Selvaggini R., Montedoro G. Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. Journal of Agricultural and Food Chemistry 2008, 56:10048-10055.
80. Tovar M.J., Romero M.P., Alegre S., Girona J., Motilva M.J. Composition and organoleptic characteristics of oil from Arbequina olive (Olea europaea L) trees under déficit irrigation. Journal of the Science of Food and Agriculture 2002, 82:1755-1763.
81. Tovar M.J., Romero M.P., Girona J., Motilva M.J. l-Phenylalanine ammonia-lyase activity and concentration of phenolics in developing fruit of olive tree (Olea europaea L. cv. Arbequina) grown under different irrigation regimes. Journal of the Science of Food and Agriculture 2002, 82:892-898.
82. Tovar M.J., Romero M.P.,.J., Motilva M.J. Changes in the phenolic composition of olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. Journal of Agricultural and Food Chemistry 2001, 49:5502-5508.
83. Vichi S., Castellote A.I., Pizzale L., Conte L.S., Buxaderas S., Lopez-Tamames E. Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionisation detection. Journal of Chromatography. A 2003, 983:19-33.
84. Vichi S., Pizzale L., Conte L.S., Buxaderas S., Lopez-Tamames E. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: Characterization of virgin olive oils from two distinct geographical areas of northern Italy. Journal of Agricultural and Food Chemistry 2003, 51:6572-6577.
85. Vinha A.F., Ferreres F., Silva B.M., Valentao P., Gonçalves A., Pereira J.A., et al. Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chemistry 2005, 89:561-568.
86. Yousfi K., Cayuela J.A., Garcia J.M. Reduction of virgin olive oil bitterness by fruit cold storage. Journal of Agricultural and Food Chemistry 2008, 56:10085-10091.