Ethyl esters versus fermentative organoleptic defects in virgin olive oil

Food Chemistry

Volumn 219, Issue , 2017, Pages 33-39

  Di Serio, Maria Gabriella ^a   Giansante, Lucia ^a   Di Loreto, Giuseppina ^a   Faberi, Angelo ^b   Ricchetti, Lorenzo ^b   Di Giacinto, Luciana ^a  

^a CREA OLI Olive Growing and Oil Industry Research Centre   (Italy)

^b Central Laboratory   (Italy)

Author keywords

Fatty acid ethyl esters; Fermentation; Organoleptic defects; Virgin olive oil

Indexed keywords

DEFECTS; ESTERS; FATTY ACIDS; FERMENTATION; REGRESSION ANALYSIS;

ALKYL ESTERS; ETHYL ESTERS; EXTRA VIRGIN OLIVE OIL; FATTY ACID ETHYL ESTER; FATTY ACID ETHYL ESTER (FAEES); MULTIPLE REGRESSION ANALYSIS; STATISTICAL EVALUATION; VIRGIN OLIVE OIL;

OLIVE OIL;

ESTER; FATTY ACID; OLIVE OIL; VEGETABLE OIL;

CHEMISTRY; FERMENTATION; PHYSIOLOGY; SENSATION;

ESTERS; FATTY ACIDS; FERMENTATION; OLIVE OIL; PLANT OILS; SENSATION;

EID: 84988535765     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.109     Document Type: Article

References (24)

1. Ammar, S., Zribi, A., Ben Mansour, A., Ayadi, M., Abdelhedi, R., Bouaziz, M., Effect of processing systems on the quality and stability of Chemlali olive oils. Journal of Oleo Science 63 (2014), 311–323.
2. Bendini, A., Cerretani, L., Salvador, M.D., Fregapane, G., Lercker, G., Stability of the sensory quality of virgin olive oil during storage: An overview. Italian Journal of Food Science 21 (2009), 389–406.
3. Biedermannn, M., Bengartz, A., Mariani, C., Grob, K., Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils. European Food Research and Technology 288 (2008), 65–74.
4. Boggia, R., Borgogni, C., Hysenaj, V., Leardi, R., Zunin, P., Direct GC–(EI)MS determination of fatty acid alky esters in olive oils. Talanta 119 (2014), 60–67.
5. Conte, L., Mariani, C., Gallina Toschi, T., Tagliabue, S., Alchil esteri e composti correlati in oli d'oliva vergini: loro evoluzione nel tempo. Rivista Italiana Sostanze Grasse 91 (2014), 21–29.
6. Di Giacinto, L., Di Loreto, G., Di Serio, M.G., Giansante, L., Faberi, A., Marianella, R.M., et al. Monitoraggio degli alchil esteri (AE) nell'olio extra vergine di oliva. “MONITORALCHIL” Risultati dell'attività sperimentale 2012–2014. 2014, A D&D Arti Grafiche Publication, Torre dè Passeri (PE), Italy, 1–109.
7. Di Loreto, G., Giansante, L., Alfei, B., Di Giacinto, L., Alchil esteri ed altri indicatori per la tutela della qualità e della genuinità degli oli extra vergini italiani. Rivista Italiana Sostanze Grasse 91 (2014), 35–45.
8. EU Commission Regulation, EEC No. 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, and subsequent amendments. Official Journal of the European Community L248 (1991), 1–102.
9. EU Commission Regulation, EU No 61/2011 of 24 January 2011 amending Regulation No 2568/91/EEC on the characteristics of olive oil and olive pomace oil and on the relevant methods of analysis. Official Journal of the European Community L23 (2011), 1–13.
10. EU Commission Regulation, EU No 1348/2013 of 16 December 2013 amending Regulation No 2568/91/EEC on the characteristics of olive oil and olive pomace oil and on the relevant methods of analysis. Official Journal of the European Community L338 (2013), 31–67.
11. García, J.M., Seller, S., Pérez-Camino, M.C., Influence of fruit ripening on olive oil quality. Journal of Agriculture and Food Chemistry 44 (1996), 3516–3520.
12. Gómez-Coca, R.B., Moreda, W., Pérez-Camino, M.C., Fatty acid alkyl esters presence in olive oil versus organoleptic assessment. Food Chemistry 135 (2012), 1205–1209.
13. International Olive Council. (2009). Determination of the content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography. COI/T.20/NC No 28, pp. 1–17.
14. Jabeur, H., Zribi, A., Abdelhedi, R., Bouaziz, M., Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity. Food Chemistry 169 (2015), 289–296.
15. Jabeur, H., Zribi, A., Makni, J., Rebai, A., Abdelhedi, R., Bouaziz, M., Detection of Chemlali extra-virgin olive oil adulteration mixed with soybean oil, corn oil, and sunflower oil by using GC and HPLC. Journal of Agricultural and Food Chemistry 62 (2014), 4893–4904.
16. Luchetti, F., Introduction. Harwood, J., Aparicio, R., (eds.) Handbook of olive oil – Analysis and properties, 2000, An Aspen Publication, Gaithersburg, Maryland, 1–16.
17. Mariani, C., Bellan, G., Individuazione di oli di qualità inferiore negli oli di oliva extravergini. Rivista Italiana Sostanze Grasse 1 (2008), 3–20.
18. Mariani, C., Bellan, G., Sul possibile aumento degli alchil esteri negli oli extra vergini di oliva. Rivista Italiana Sostanze Grasse 1 (2011), 3–10.
19. Mariani, C., Fedeli, E., Grob, K., Evaluation of free and esterified minor components in fatty materials. Rivista Italiana Sostanze Grasse 68 (1991), 233–242.
20. Mariani, C., Venturini, S., Bondioli, P., Fedeli, E., Evaluation of the variations produced by bleaching process on more meaningful minor components free and esterified in olive oil. Rivista Italiana Sostanze Grasse 69 (1992), 393–399.
21. Méndez, A.I., Falqué, E., Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control 18 (2007), 521–529.
22. Morales, M.T., Luna, G., Aparicio, R., Comparative study of virgin olive oil sensory defects. Food Chemistry 91 (2005), 293–301.
23. Pérez-Camino, M.C., Moreda, W., Mateos, R., Cert, A., Determination of esters of fatty acids with low molecular weight alcohols in olive oils. Journal of Agriculture and Food Chemistry 50 (2002), 4721–4725.
24. Valli, E., Bendini, A., Maggio, R.M., Cerretani, L., Toschi, T.G., Casiraghi, E., Lercker, G., Detection of low-quality extra virgin oils by fatty acid alkyl esters evaluation: A preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach. International Journal of Food Science and Technology 48 (2013), 548–555.