Volatile compounds of algerian extra-virgin olive oils: Effects of cultivar and ripening stage

International Journal of Food Properties

Volumn 21, Issue 1, 2018, Pages 36-49

  Cherfaoui, Maya ^a   Cecchi, Teresa ^b   Keciri, Sonia ^c   Boudriche, Lilya ^a  

^a CENTRE DE RECHERCHE SCIENTIFIQUE ET TECHNIQUE EN ANALYSES PHYSICO CHIMIQUES CRAPC   (Algeria)

^b Specializzazione Chimica   (Italy)

^c UNIVERSITY OF BEJAIA   (Algeria)

Author keywords

Cultivar; HS SPME; Monovarietal extra virgin olive oil; Ripening; Volatile compounds

Indexed keywords

CHEMICAL ANALYSIS; ODORS; VOLATILE ORGANIC COMPOUNDS;

CULTIVAR; HS-SPME; MONOVARIETAL EXTRA-VIRGIN OLIVE OIL; RIPENING; VOLATILE COMPOUNDS;

OLIVE OIL;

EID: 85062333732     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2018.1437627     Document Type: Article

References (46)

1. Boskou, D. Epilogue. In Olive Oil: Minor Constituents and Health; Boskou, D., Ed.; CRC Press: Boca Raton, FL, 2009; 211–218.
2. Kalua, C. M.; Bedgood, D. R., Jr; Bishop, A. G.; Prenzler, P. D. Flavour Quality Critical Production Steps from Fruit to Extra-Virgin Olive Oil at Consumption. Food Research International 2013, 54, 2095–2103. DOI:10.1016/j.foodres.2013.04.021.
3. Kalua, C. M.; Allen, M. S.; Bedgood, D. R., Jr; Bishop, A. G.; Prenzler, P. D.; Robards, K. Olive Oil Volatile Compounds, Flavour Development and Quality: Acritical Review. Food Chemistry 2007, 100, 273–286. DOI:10.1016/j.foodchem.2005.09.059.
4. Cecchi, T.; Alfei, B. Volatile Profiles of Italian Monovarietal Extra Virgin Olive Oils via HS-SPME–GC–MS: Newly Identified Compounds, Flavors Molecular Markers, and Terpenic Profile. Food Chemistry 2013, 141, 2025–2035. DOI:10.1016/j.foodchem.2013.05.090.
5. Angerosa, F.; Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G. F. Volatile Compounds in Virgin Olive Oil: Occurrence and Their Relationship with the Quality. Journal of Chromatography 2004, 1054, 17–31. DOI:10.1016/S0021-9673(04)01298-1.
6. Bendini, A.; Valli, E.; Barbieri, S.; Gallina Toschi, T. Sensory Analysis of Virgin Olive Oil. In Olive Oil Constituents, Quality, Health Properties and Bioconversions; Boskou, D., Ed.; InTech: Rijeka, Croatia, 2012; pp 109–130.
7. D’Imperio, M.; Gobbino, M.; Picanza, A.; Costanzo, S.; Della Corte, A.; Mannina, L. Influence of Harvest Method and Period on Olive Oil Composition: An NMR and Statistical Study. Journal of Agricultural Food Chemistry 2010, 58, 11043–11051. DOI:10.1021/jf1026982.
8. Fregapane, G.; Salvador, M. D. Production of Superior Quality Extra Virgin Olive Oil Modulating the Content and Profile of Its Minor Components. Food Research International 2013, 54, 1907–1914. DOI:10.1016/j. foodres.2013.04.022.
9. Angerosa, F.; Bastin, C.; Vito, R. Virgin Olive Oil Volatile Compounds from Lipoxygenase Pathway and Characterization of Some Italian Cultivars. Journal of Agricultural and Food Chemistry 1999, 47, 836–839. DOI:10.1021/jf980911g.
10. Brkić Bubola, K.; Koprivnjak, O.; Sladonja, B.; Lukić, I. Volatile Compounds and Sensory Profiles of Monovarietal Virgin Olive Oil from Buža, Črna and Rosinjola Cultivars in Istria (Croatia). Food Technology and Biotechnology 2012, 50, 192–198.
11. Ben Mansour, A.; Flamini, G.; Ben Selma, Z.; Le Dréau, Y.; Artaud, J.; Abdelhedi, R.; Bouaziz, M. Olive Oil Quality is Strongly Affected by Cultivar, Maturity Index and Fruit Part: Chemometrical Analysis of Volatiles, Fatty Acids, Squalene and Quality Parameters from Whole Fruit, Pulp and Seed Oils of Two Tunisian Olive Cultivars. European Journal of Lipid Science and Technology 2015, 117, 976–987. DOI:10.1002/ejlt.201400159.
12. Haddadi, M.; Yakoub-Bougdal, S. Olive Rootstock Production from Olea Europea Var. Chemlal Cultured In Vitro. Cahiers Agriculture 2010, 19, 288–291.
13. International olive council (IOC). World Olive Oil Figures. http://www.internationaloliveoil.org/estaticos/view/131-world-olive-oil-figures. Accessed 03 December 2016.
14. Nigri, S.; Oumeddour, R.; Fernandez, X. Analysis of Some Algerian Virgin Olive Oils by Headspace Solid Phase Micro-Extraction Coupled to Gas Chromatography/Mass Spectrometry. La Ravista Italiana Delle Sostanze Grasse 2012, GrLXXXIX, 54–61.L54.
15. Hermoso, M.; Uceda, M.; Frias, L.; Beltran, G. Maduración. In El Cultivo, del Olivo, Barranco, D., Fernandez-Escobar, R., Rallo, L., Eds.; MundiPrensa: Madrid, Spain, 1997; 137–153.
16. Romero, I.; Garcia-Gonzalez, D. L.; Aparicoi-Ruiz, R.; Morales, M. T. Validation of SPME-GC-MS Method for the Analysis of Virgin Olive Oil Volatiles Responsible for Sensory Defects. Talanta 2015, 134, 394–401. DOI:10.1016/j.talanta.2014.11.032.
17. Şengül, Ü.;. Comparing Determination Methods of Detection and Quantification Limits for Aflatoxin Analysis in Hazelnut. Journal of Food and Drug Analysis 2016, 24, 56–62. DOI:10.1016/j.jfda.2015.04.009.
18. Evard, H.; Kruve, A.; Leito, I. Tutorial on Estimating the Limit of Detection Using LC-MS Analysis, Part I: Theoretical Review. Analytica Chimica Acta 2016, 942, 23–39. DOI:10.1016/j.aca.2016.08.043.
19. Luna, G.; Morales, M. T.; Aparicio, R. Characterisation of 39 Varietal Virgin Olive Oils by their Volatile Compositions. Food Chemistry 2006, 98, 243–252. DOI:10.1016/j.foodchem.2005.05.069.
20. Baccouri, O.; Guerfel, M.; Baccouri, B.; Cerretani, L.; Bendini, A.; Lercker, G.; Zarrouk, M.; Daoud Ben Miled, D. Chemical Composition and Oxidative Stability of Tunisian Monovarietal Virgin Olive Oils with Regard to Fruit Ripening. Food Chemistry 2008, 109, 743–754. DOI:10.1016/j.foodchem.2008.01.034.
21. Bajoub, A.; Sánchez-Ortiz, A.; Ajal, E. A.; Ouazzani, N.; Fernández-Gutiérrez, A.; Beltrán, G.; Carrasco-Pancorbo, A. First Comprehensive Characterization of Volatile Profile of North Moroccan Olive Oils: A Geographic Discriminant Approach. Food Research International 2015, 76, 410–417. DOI:10.1016/j. foodres.2015.05.043.
22. Sánchez-Ortiz, A.; Pérez, A. G.; Sanz, C. Cultivar Differences on Non Esterified Polyunsaturated Fatty Acid as a Limiting Factor for the Biogenesis of Virgin Olive Oil Aroma. Journal of Agricultural and Food Chemistry 2007, 55, 7869–7873. DOI:10.1021/jf071202i.
23. Pouliarekou, E.; Badeka, A.; Tasioula-Margari, M.; Kontakos, S.; Longobardi, F.; Kontominas, M. G. Characterization and Classification of Western Greek Olive Oils according to Cultivar and Geographical Origin Based on Volatile Compounds. Journal of Chromatography 2011, 1218, 7534–7542. DOI:10.1016/j. chroma.2011.07.081.
24. Šarolić, M.; Gugić, M.; Friganović, E.; Tuberoso, C. I. G.; Jerković, I. Phytochemicals and Other Characteristics of Croatian Monovarietal Extra Virgin Olive Oils from Oblica, Lastovka and Levantinka Varieties. Molecules 2015, 20, 4395–4409. DOI:10.3390/molecules20034395.
25. Vichi, S.; Pizzale, L.; Conte, S. L.; Buxaderas, S.; López-Tamames, E. Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Modifications Induced by Oxidation and Suitable Markers of Oxidative Status. Journal of Agricultural and Food Chemistry 2003, 51, 6564–6571. DOI:10.1021/jf030268k.
26. Cavalli, J. F.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A. M. Characterization of Volatile Compounds of French and Spanish Virgin Olive Oils by HS-SPME: Identification of Quality-Freshness Markers. Food Chemistry 2004, 88, 151–157. DOI:10.1016/j.foodchem.2004.04.003.
27. Gómez-Rico, A.; Fregapane, G.; Desamparados Salvador, M. 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. DOI:10.1016/j.foodres.2008.02.003.
28. Campus, M.; Sedda, P.; Delpiano, D.; Secci, S.; Damasco, G.; Zurru, R.; Bandino, G. Variability in Composition, Sensory Profiles and Volatile Compounds of Sardinian Monovarietal Virgin Olive Oils Grown in Different Area. Ravista Italiana Delle Sostanze Grasse 2013, xc, 237–248.
29. Peres, F.; Jelen, H. H.; Majcher, M. M.; Arraias, M.; Martins, L. L.; Ferreira-Dias, S. Characterization of Aroma Compounds in Portuguese Extra Virgin Olive Oils from Galega Vulgar and Cobrançosa Cultivars Using GC-O and GC × GC-ToF MS. Food Research International 2013, 54, 1979–1986. DOI:10.1016/j.foodres.2013.06.015.
30. Hachicha Hbaieb, R.; Kotti, F.; Gargouri, M.; Msallem, M.; Vichi, S. Ripening and Storage Conditions of Chétoui and Arbequina Olives: Part I. Effect on Olive Oils Volatiles Profile. Food Chemistry 2016, 203, 548– 558. DOI:10.1016/j.foodchem.2016.01.089.
31. Dierkes, G.; Bongartz, A.; Guth, H.; Hayen, H. Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds. Journal of Agricultural and Food Chemistry 2011, 60, 394–401. DOI:10.1021/jf203406s.
32. 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. DOI:10.1021/jf970641m.
33. Salas, J. J.;. Characterization of Alcohol Acyltransferase from Olive Fruit. Journal of Agricultural and Food Chemistry 2004, 52, 3155–3158. DOI:10.1021/jf035433a.
34. Reboredo-Rodríguez, P.; González-Barreiro, C.; Cancho-Grande, B.; Simal-Gándara, J. Improvements in the Malaxation Process to Enhance the Aroma Quality of Extra Virgin Olive Oils. Food Chemistry 2014, 158, 534– 545. DOI:10.1016/j.foodchem.2014.02.140.
35. Angerosa, F.; Mostallino, R.; Basti, C.; Raffaella, V. Virgin Olive Oil Odour Notes: Their Relationships with Volatile Compounds from the Lipoxygenase Pathway and Secoiridoid Compounds. Food Chemistry 2000, 68, 283–287. DOI:10.1016/S0308-8146(99)00189-2.
36. Vichi, S.; Guadayol, J. M.; Caixach, J.; López-Tamames, E.; Buxaderas, S. Monoterpene and Sesquiterpene Hydrocarbons of Virgin Olive Oil by Headspace Solid-Phase Microextraction Coupled to Gas Chromatography/Mass Spectrometry. Journal of Chromatography 2006, 1125, 117–123. DOI:10.1016/j. chroma.2006.05.029.
37. Zunin, P.; Boggia, R.; Salvadeo, P.; Evangelisti, F. Geographical Traceability of West Liguria Extra Virgin Olive Oils by the Analysis of Volatile Terpenoid Hydrocarbons. Journal of Chromatography 2005, 1089, 243–249.O. DOI:10.1016/j.chroma.2005.07.005.
38. Silva, L. R.; Azevedo, J.; Pereira, M. J.; Valentao, P.; Andrade, P. B. Chemical Assessment and Antioxidant Capacity of Pepper (Capsicum Annuum L.) Seeds. Food and Chemical Toxicology 2013, 53, 240–248. DOI:10.1016/j.fct.2012.11.036.
39. Sinesio, F.; Moneta, E.; Raffo, A.; Lucchetti, S.; Peparaio, M.; D’Aloise, A.; Pastore, G. Effect of Extraction Conditions and Storage Time on the Sensory Profile of Monovarietal Extra Virgin Olive Oil (cv Carboncella) and Chemical Drivers of Sensory Changes. Food Science and Technology 2015, 63, 1–8.
40. Kandylis, P.; Vekiari, A. S.; Kanellaki, M.; Grati Kamoun, N.; Msallem, M.; Kourkoutas, Y. Comparative Study of Extra Virgin Olive Oil Flavor Profile of Koroneiki Variety (Olea Europaea Var. Microcarpa Alba) Cultivated in Greece and Tunisia during One Period of Harvesting. Food Science and Technology 2011, 44, 1333–1341.
41. Oliver-Pozo, C.; Aparicio-Ruiz, R.; Romero, I.; García-González, D. L. Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data. Journal of Agricultural and Food Chemistry 2015, 63, 10477–10483. DOI:10.1021/acs.jafc.5b03986.
42. Tena, N.; Lazzez, A.; Aparicio-Ruiz, R.; Garcia-González, D. L. Volatile Compounds Characterizing Tunisian Chemlali and Chétoui Virgin Olive Oils. Journal of Agricultural and Food Chemistry 2007, 55, 7852–7858. DOI:10.1021/jf071030p.
43. Salas, J. J.; Sánchez, J. The Decrease of Virgin Oil Flavour Produced by High Malaxation Temperature is due to Inactivation of Hydroperoxideslyase. Journal of Agricultural and Food Chemistry 1999, 47, 809–812. DOI:10.1021/jf981261j.
44. Gómez-Rico, A.; Desamparados Salvador, M.; La Greca, M.; Fregapane, G. Phenolic and Volatile Compounds of Extra Virgin Olive Oil (Olea Europaea L. Cv. Cornicabra) with Regard to Fruit Ripening and Irrigation Management. Journal of Agricultural and Food Chemistry 2006, 54, 7130–7136. DOI:10.1021/jf060798r.
45. Vichi, S.; Lazzez, A.; Grati Kamoun, N.; López-Tamames, E.; Buxaderas, S. Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening. Journal of Agricultural and Food Chemistry 2010, 58, 6972–6976. DOI:10.1021/jf100497c.
46. Alasalvar, C.; Taylor, K. D. A.; Shaidi, F. Comparison of Volatiles of Cultured and Wild Seabream (Sparusaurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography–Mass Spectrometry. Journal of Agricultural and Food Chemistry 2005, 53, 2616–2622. DOI:10.1021/jf0483826.