A survey of ethanol content in virgin olive oil

Food Control

Volumn 91, Issue , 2018, Pages 248-253

  García Vico, Lourdes ^a   Belaj, Angjelina ^b   León, Lorenzo ^b   Rosa, Raúl de la ^b   Sanz, Carlos ^a   Pérez, Ana G ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b IFAPA CENTRO ALAMEDA DEL OBISPO   (Spain)

Author keywords

Ethanol; Olea europaea L.; Virgin olive oil

Indexed keywords

EID: 85047468403     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2018.04.006     Document Type: Article

References (33)

1. Avidan, O., Pick, U., Acetyl-CoA synthetase is activated as part of the PDH bypass in the oleaginous green alga Chlorella desiccate. Journal of Experimental Botany 66 (2015), 7287–7298.
2. Bangerth, F.K., Song, J., Streif, J., Physiological impacts of fruit ripening and storage conditions on aroma volatile formation in apple and strawberry fruit: A review. HortScience 47 (2012), 4–10.
3. Belaj, A., Dominguez-García, M.C., Atienza, S.G., Martín-Urdíroz, N., De la Rosa, R., Satovic, Z., et al. Developing a core collection of olive (Olea europaea L.) based on molecular markers (DArTs, SSRs, SNPs) and agronomic traits. Tree Genetics & Genomes 8 (2012), 365–378.
4. Beltrán, G., Bejaoui, M.A., Jiménez, A., Sánchez-Ortiz, A., Ethanol in olive fruit: Changes during ripening. Journal of Agricultural and Food Chemistry 63 (2015), 5309–5312.
5. Beltrán, G., Sánchez, R., Sánchez-Ortiz, A., Aguilera, M.P., Bejaouia, M.A., Jiménez, A., How ‘ground-picked’ olive fruits affect virgin olive oil ethanol content, ethyl esters and quality. Journal of the Science of Food and Agriculture 96 (2016), 3801–3806.
6. Bendini, A., Cerretani, L., Valli, E., Lercker, G., Mazzini, C., Metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva commerciali. Industrie Alimentari 48 (2009), 46–51.
7. Biedermann, M., Bongartz, 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 228 (2008), 65–74.
8. Conte, L., Mariani, C., Gallina Toschi, T., Tagliabue, S., Alkyl esters and related compounds in virgin olive oils: Their evolution over time. Rivista Italiana delle Sostanze Grasse 91 (2014), 21–29.
9. Davies, D.D., The biochemistry of plants, metabolism and respiration, Vol. 2, 1980, Academic Press, London/New York, 581–611.
10. 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.
11. Di Serio, M.G., Giansante, L., Di Loreto, G., Faberi, A., Ricchetti, L., Di Giacinto, L., Ethyl esters versus fermentative organoleptic defects in virgin olive oil. Food Chemistry 219 (2017), 33–39.
12. European Commission, EU 1348/2013 of 16 December 2013 amending Regulation No 2568/91/EEC on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities L338 (2013), 31–67.
13. European Commission, EU 2016/2095 of e6 September 2016 amending Regulation No 2568/91/EEC on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities L326 (2016), 1–6.
14. Gómez-Coca, R.B., Fernandes, G.D., Pérez-Camino, M.C., Moreda, W., Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter. LWT- Food Science and Technology 66 (2016), 378–383.
15. 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.
16. Iaria, D.L., Bruno, L., Macchione, B., Tagarelli, A., Sindona, G., Giannino, D., et al. The aroma biogenesis related Olea europaea alcohol dehydrogenase gene is developmentally regulated in the fruits of two O. europaea L. cultivars. Food Research International 49 (2012), 720–727.
17. International Olive Oil Council, Trade standard applying to olive oils and olive-pomace oils., 17, 2013 COI 2013/T15/NC No 3/Rev.
18. Luna, G., Morales, M.T., Aparicio, R., Characterisation of 39 varietal virgin olive oils by their volatile composition. Food Chemistry 98 (2006), 243–252.
19. Mariani, C., Bellan, G., Individuazione di oli di qualità inferiore negli oli di oliva extravergini. Rivista Italiana delle Sostanze Grasse 1 (2008), 3–20.
20. Martínez, J.M., Muñoz, E., Alba, J., Lanzón, A., Report about the use of the ‘Abencor’ analyser. Grasas Y Aceites 26 (1975), 379–385.
21. Moyano, E., Encinas-Villarejo, S., López-Ráez, J.A., Redondo-Nevado, J., Blanco-Portales, R., Bellido, M.L., et al. Comparative study between two strawberry pyruvate decarboxylase genes along fruit development and ripening, post-harvest and stress conditions. Plant Science 166 (2004), 835–845.
22. 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 Agricultural and Food Chemistry 50 (2002), 4721–4725.
23. Pérez, A.G., De la Rosa, R., Pascual, M., Sánchez-Ortiz, A., Romero-Segura, C., León, L., et al. Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual x Arbequina cultivars. Journal of Chromatography A 1428 (2016), 305–315.
24. Pérez, A.G., Ríos, J.J., Sanz, C., Olías, J.M., Aroma components and free amino acids in strawberry var. Chandler during ripening. Journal of Agricultural and Food Chemistry 40 (1992), 2232–2235.
25. Pérez, A.G., Sanz, C., Formation of fruit flavor. Bruckner, B., Wyllie, S.G., (eds.) Fruit and vegetable flavour, 2008, CRC Press, Boca Raton, FL, 71–102.
26. Ramanan, R., Kim, B.H., Cho, D.H., Ko, S.R., Oh, H.M., Kim, H.S., Lipid droplet synthesis is limited by acetate availability in starchless mutant of Chlamydomonas reinhardtii. FEBS Letters 587 (2013), 370–377.
27. Romero, I., García-González, D.L., Aparicio-Ruiz, R., Morales, M.T., Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects. Talanta 134 (2015), 394–401.
28. Roughan, P.G., Ohlrogge, J.B., Evidence that isolated chloroplasts contain an integrated lipid-synthesizing assembly that channels acetate into long-chain fatty acids. Plant Physiology 110 (1996), 1239–1247.
29. Salas, J.J., Sánchez, J., Ramli, U.S., Manaf, A.M., Williams, M., Harwood, J.L., Biochemistry of lipid metabolism in olive and other oil fruits. Progress in Lipid Research 39 (2000), 151–180.
30. Sánchez-Ortiz, A., Romero-Segura, C., Gazda, V.E., Graham, I.A., Sanz, C., Pérez, A.G., Factors limiting the synthesis of virgin olive oil volatile esters. Journal of Agricultural and Food Chemistry 60 (2012), 1300–1307.
31. Tadege, M., Dupuis, I., Kuhlemeier, C., Ethanolic fermentation: New functions for an old pathway. Trends in Plant Science 8 (1999), 320–325.
32. Tena, N., Lazzez, A., Aparicio-Ruiz, R., García-González, D.L., Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils. Journal of Agricultural and Food Chemistry 55 (2007), 7852–7858.
33. Tura, D., Failla, O., Bassi, D., Pedo, S., Serraiocco, A., Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile. Scientia Horticulturae 118 (2008), 139–148.