Making Sense of Olive Oil: Simple Experiments To Connect Sensory Observations with the Underlying Chemistry

Journal of Chemical Education

Volumn 91, Issue 10, 2014, Pages 1623-1630

  Blatchly, Richard A ^a   Delen, Zeynep ^b   O'Hara, Patricia B ^c  

^a KEENE STATE COLLEGE   (United States)

^b Ege'de Atölye Dernegi   (Turkey)

^c AMHERST COLLEGE   (United States)

Author keywords

Agricultural Chemistry; First Year Undergraduate General; Fluorescence Spectroscopy; Food Science; High School Introductory Chemistry; Interdisciplinary Multidisciplinary; Laboratory Instruction; Public Understanding Outreach; Second Year Undergraduate

Indexed keywords

EID: 84927605179     PISSN: 00219584     EISSN: 19381328     Source Type: Journal    
DOI: 10.1021/ed300557r     Document Type: Article

References (53)

1. Bendini, A.; Cerretani, L.; Carrasco-Pancorbo, A.; Gómez-Caravaca, A. M.; Segura-Carretero, A.; Fernández-Gutiérrez, A.; Lercker, G. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade Molecules 2007, 12, 1679 - 719
2. Owen, R. W.; Giacosa, A.; Hull, W. E.; Haubner, R.; Wurtele, G.; Spiegelhalder, B.; Bartsch, H. Olive-oil consumption and health: the possible role of antioxidants Lancet Oncol. 2000, 1, 107 - 112
3. Olive Oil Health Benefits. http://www.oliveoiltimes.com/olive-oil-health-benefits (accessed May 2014).
4. Commission Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. On the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis 1991.
5. International Olive Oil Chemical Standards. http://www.internationaloliveoil.org/estaticos/view/222-standards (accessed May 2014).
6. United States Standards for Grades of Olive Oil and Olive-Pomace Oil. http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3011889 (accessed May 2014).
7. Koparal, E.; Iplikci, A. E. Archaic olive oil extraction plant in Klazomenai. Klazomenai, Teos and Abdera: Metropoleis and Colony; University Studio Press: Thessaloniki, Greece, 2004; pp 221 - 234.
8. Ersoy, Y. E. In Klazomenai, Teos and Abdera: Metropoleis and Colony. Proceedings of the Symposium, Abdera 20-21 October 2001; pp 43 - 76.
9. Foxhall, L. In Olive Cultivation in Ancient Greece; Oxford University Press: Oxford, 2007; pp 139 - 143.
10. Quigley, M. N. The chemistry of olive oil J. Chem. Educ. 1992, 69, 332
11. Olive Oil-Agricultural and Rural Development. http://ec.europa.eu/agriculture/olive-oil/index-en.htm (accessed May 2014).
12. García-González, D. L.; Aparicio, R. Research in olive oil: challenges for the near future J. Agric. Food Chem. 2010, 58, 12569 - 77
13. Frankel, E. N. Nutritional and biological properties of extra virgin olive oil J. Agric. Food Chem. 2011, 59, 785 - 92
14. Başbakanlik Mevzuati Geliştirme ve Yayin Genel Müdürlüʇünce Yayimlanir (TS 341 Yemeklik Zeytinaʇi Standardi [Edible Olive Oil Standards]. http://www.resmigazete.gov.tr/eskiler/2004/03/20040309.htm (accessed May 2014).
15. Mueller, T. Slippery business: the trade in adulterated olive oil New Yorker 2007, 38 - 45
16. Mueller, T. Extra Virginity: The Sublime and Scandalous World of Olive Oil; W.W. Norton & Company; New York, 2011.
17. Gelpí, E.; de la Paz, M. P.; Terracini, B.; Abaitua, I.; de la Cámara, A. G.; Kilbourne, E. M.; Lahoz, C.; Nemery, B.; Philen, R. M.; Soldevilla, L.; Tarkowski, S. and WHO/CISAT Scientific Committee for the Toxic Oil Syndrome. Centro de Investigación para el Síndrome del Aceite Tóxico The Spanish toxic oil syndrome 20 years after its onset: a multidisciplinary review of scientific knowledge Environ. Health Perspect. 2002, 110, 457 - 64
18. Chemical Characteristics. http://www.oliveoilsource.com/page/chemical-characteristics (accessed May 2014).
19. Ersoy, Y. Notes on history and archaeology of early Clazomenae. Frühes Ionien: eine Bestandsaufnahme: Panionion-Symposion Güzelçamli, 26. September-1 Oktober 1999; Von Zabern: Mainz am Rhein, Germany, 1999; pp 149 - 178.
20. Gómez-Rico, A.; Salvador, M. D.; Moriana, A.; Pérez, D.; Olmedilla, N.; Ribas, F.; Fregapane, G. Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality Food Chem. 2007, 100, 568 - 578
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. Angerosa, F. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels Eur. J. Lipid Sci. Technol. 2002, 104, 639 - 660
23. Reiners, J.; Grosch, W. Odorants of Virgin Olive Oils with Different Flavor Profiles J. Agric. Food Chem. 1998, 46, 2754 - 2763
24. Sánchez, J.; Harwood, J. L. Biosynthesis of triacylglycerols and volatiles in olives Eur. J. Lipid Sci. Technol. 2002, 104, 564 - 573
25. Kalua, M.; Allen, S.; Bedgood, R.; Bishop, G.; Prenzler, D.; Robards, K. Olive oil volatile compounds, flavour development and quality: A critical review Food Chem. 2007, 100, 273 - 286
26. Mueller, K. L.; Hoon, M. A.; Erlenbach, I.; Chandrashekar, J.; Zuker, C. S.; Ryba, N. J. The receptors and coding logic for bitter taste Nature 2005, 434, 225 - 9
27. Cicerale, S.; Conlan, X. A.; Sinclair, A. J.; Keast, R. S. Chemistry and health of olive oil phenolics Crit. Rev. Food Sci. Nutr. 2009, 49, 218 - 36
28. Esti, M.; Cinquanta, L.; La Notte, E. Phenolic compounds in different olive varieties J. Agric. Food Chem. 1998, 46, 32 - 35
29. 2 on the quality of virgin olive oil during malaxation J. Sci. Food Agric. 2006, 86, 2140 - 2146
30. Yorulmaz, A.; Tekin, A.; Turan, S. Improving olive oil quality with double protection: Destoning and malaxation in nitrogen atmosphere Eur. J. Lipid Sci. Technol. 2011, 113, 637 - 643
31. Menendez, J. A.; Vazquez-Martin, A.; Colomer, R.; Brunet, J.; Carrasco-Pancorbo, A.; Garcia-Villalba, R.; Fernandez-Gutierrez, A.; Segura-Carretero, A. Olive oil's bitter principle reverses acquired autoresistance to trastuzumab (Herceptin) in HER2-overexpressing breast cancer cells BMC Cancer 2007, 7, 80
32. Bendini, A.; Cerretani, L.; Carrasco-Pancorbo, A.; Gómez-Caravaca, A. M.; Segura-Carretero, A.; Fernández-Gutiérrez, A.; Lercker, G. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade Molecules 2007, 12, 1679 - 719
33. Food Engineering: Olive Fermentation. https://sites.google.com/site/mutludemirel/food-fermentation-technology/olive-fermentation (accessed May 2014).
34. Cicerale, S.; Breslin, P. A.; Beauchamp, G. K.; Keast, R. S. Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils Chem. Senses 2009, 34, 333 - 9
35. Beauchamp, G. K.; Keast, R. S.; Morel, D.; Lin, J.; Pika, J.; Han, Q.; Lee, C. H.; Smith, A. B.; Breslin, P. A. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil Nature 2005, 437, 45 - 6
36. Smith, A. B.; Han, Q.; Breslin, P. A.; Beauchamp, G. K. Synthesis and assignment of absolute configuration of (-)-oleocanthal: a potent, naturally occurring non-steroidal anti-inflammatory and anti-oxidant agent derived from extra virgin olive oils Org. Lett. 2005, 7, 5075 - 8
37. Karkoula, E.; Skantzari, A.; Melliou, E.; Magiatis, P. Direct measurement of oleocanthal and oleacein levels in olive oil by quantitative (1)H NMR. Establishment of a new index for the characterization of extra virgin olive oils J. Agric. Food Chem. 2012, 60, 11696 - 703
38. Fernandez, G.; Gandul Rojas, B.; Gallardo Guerrero, L.; Minquez Mosquera, M. I. Chlorophyll and carotenoid pigments contributing to the color of virgin olive oil Grasas y Aceites 1990, 41, 404 - 409
39. Gandul-Rojas, B.; Cepero, M. R.; Mínguez-Mosquera, M. I. Chlorophyll and carotenoid patterns in olive fruits, Olea europaea Cv. arbequina J. Agric. Food Chem. 1999, 47, 2207 - 12
40. French, C. S.; Smith, J. H.; Virgin, H. I.; Airth, R. L. Fluorescence-Spectrum Curves of Chlorophylls, Pheophytins, Phycoerythrins, Phycocyanins and Hypericin Plant Physiol. 1956, 31, 369 - 74
41. Fates of Light. https://sites.google.com/site/stcthingstotry/classroom-news/cbst/fates-of-light (accessed May 2014).
42. Irodori. http://itunes.apple.com/us/app/irodori/id362668379?mt=8 (accessed May 2014).
43. O'Hara, P. B.; St. Peter, W.; Engelson, C. Turning on the light: Lessons from luminescence J. Chem. Educ. 2005, 82, 49 - 52
44. Brown, R. Project iLASER: A celebration of the International Year of Chemistry 2011. http://iyc2011.blogspot.com/ (accessed May 2014).
45. Zandomeneghi, M.; Carbonaro, L.; Caffarata, C. Fluorescence of vegetable oils: olive oils J. Agric. Food Chem. 2005, 53, 759 - 766
46. Schwartz, G. J.; Fu, J.; Astarita, G.; Li, X.; Gaetani, S.; Campolongo, P.; Cuomo, V.; Piomelli, D. The Lipid Messenger OEA Links Dietary Fat Intake to Satiety Cell Metab. 2008, 8, 281 - 288
47. Skiera, C.; Steliopoulos, P.; Kuballa, T.; Holzgrabe, U.; Diehl, B. Determination of free fatty acids in edible oils by 1H NMR spectroscopy Lipid Technol. 2012, 24, 279 - 281
48. Cvetanovi, R. J.; Duncan, F. J.; Falconer, W. E.; Sunder, W. A. Electron Donor-Acceptor Interactions of Molecular Iodine with Olefins J. Am. Chem. Soc. 1966, 88, 1602 - 1610
49. Firestone, D. Determination of the iodine value of oils and fats: summary of collaborative study J. AOAC Int. 1994, 77, 674 - 6
50. Psomiadou, E.; Tsimidou, M. Stability of virgin olive oil. 2. Photo-oxidation studies J. Agric. Food Chem. 2002, 50, 722 - 7
51. Turner, R.; Etienne, N.; Alonso, M. G.; de Pascual-Teresa, S.; Minihane, A. M.; Weinberg, P. D.; Rimbach, G. Antioxidant and anti-atherogenic activities of olive oil phenolics Int. J. Vitam. Nutr. Res. 2005, 75, 61 - 70
52. Huang, D.; Ou, B.; Prior, R. L. The chemistry behind antioxidant capacity assays J. Agric. Food Chem. 2005, 53, 1841 - 56
53. Cicerale, S.; Lucas, L. J.; Keast, R. S. Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil Curr. Opin. Biotechnol. 2012, 23, 129 - 35