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Guo F, Ma M, Yu M, Bian Q, Hui J, Pan X, Su X, Wu J. Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry. Front Nutr 2022; 9:945144. [PMID: 35990337 PMCID: PMC9381969 DOI: 10.3389/fnut.2022.945144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 07/01/2022] [Indexed: 11/13/2022] Open
Abstract
Fragrant rapeseed oils and traditional pressed oils are increasingly popular in China owing to their sensory advantages. Many fragrant rapeseed oils are labeled by different fragrance types; however, the scientific basis for these differences is lacking. To identify the distinctive aroma and achieve fragrance classification, the sensory characteristics and aroma components of nine different fragrant rapeseed oils were analyzed via sensory evaluation and gas-chromatography-mass spectrometry-olfactometry. A total of 35 aroma compounds were found to contribute to the overall aroma. By using chemometrics methods, rapeseed oils were categorized into three fragrance styles: “strong fragrance,” “umami fragrance,” and “delicate fragrance.” In total, 10 aroma compounds were predicted to be the most effective compounds for distinguishing sensory characteristics of fragrant rapeseed oil. According to our results, this approach has excellent potential for the fragrance classification and quality control of rapeseed oil.
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Affiliation(s)
- Fei Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China
| | - Mingjuan Ma
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Miao Yu
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Qi Bian
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Ju Hui
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxia Su
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China.,Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China.,Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
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Analyzing the Organoleptic Quality of Commercial Extra Virgin Olive Oils: IOC Recognized Panel Tests vs. Electronic Nose. Foods 2022; 11:foods11101477. [PMID: 35627047 PMCID: PMC9141220 DOI: 10.3390/foods11101477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/03/2022] [Accepted: 05/16/2022] [Indexed: 02/05/2023] Open
Abstract
Virgin olive oil (VOO) classification into quality categories determines its labeling and market price. This procedure involves performing a series of chemical–physical analyses and, ultimately, a sensory analysis through the panel test. This work explores the analysis of VOOs quality with an electronic olfactory system (EOS) and examines its abilities using the panel test as a reference. To do this, six commercial olive oils labelled as extra virgin were analyzed with an EOS and classified by three panels recognized by the International Olive Council. The organoleptic analysis of the oils by the panels indicated that most of the oils in the study were in fact not extra virgin. Besides this, the classifications showed inconsistencies between panels, needing statistical treatment to be used as a reference for the EOS training. The analysis of the same oils by the EOS and their subsequent statistical analysis by PCA revealed a good correlation between the first principal component and the olive oil quality from the panels using average scores. It also showed a more consistent classification than the panels. Overall, the EOS proved to be a cheaper, faster, and highly reliable method as a complement to the panel test for the olive oil classification.
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Genovese A, Caporaso N, Leone T, Paduano A, Mena C, Perez-Jimenez MA, Sacchi R. Use of odorant series for extra virgin olive oil aroma characterisation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1215-1224. [PMID: 30066487 DOI: 10.1002/jsfa.9293] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/27/2018] [Accepted: 07/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from 25 EVOOs from four Spanish (Cornicabra, Manzanilla Castellana, Picual and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by solid phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS). OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty and mushroom. RESULTS No differences in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series applied herein was demonstrated to successfully characterise EVOO odour as expected from a sensory panel but using only instrumental analysis of volatile compounds, and giving additional reliable quantitative information. The results can be presented as a 'barcode', providing a visual and effective graphical representation allowing an easy and rapid description of EVOO sensory attributes using instrumental data. CONCLUSION The odorant series have the potential to better differentiate the aroma of food products, opening new possibilities allowing a schematic and effective visual representation to be used for EVOO quality control and consumer information, especially in new olive oil consuming countries. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Alessandro Genovese
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
| | - Nicola Caporaso
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, UK
| | - Terigi Leone
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
| | - Antonello Paduano
- Department of Agricultural and Environmental Science, University of Bari, Bari, Italy
| | - Carmen Mena
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Madrid, Spain
| | - Maria A Perez-Jimenez
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Madrid, Spain
| | - Raffaele Sacchi
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
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SARI HA, EKINCI R. The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.22916] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis. Food Chem 2016; 221:379-385. [PMID: 27979217 DOI: 10.1016/j.foodchem.2016.10.089] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 09/30/2016] [Accepted: 10/20/2016] [Indexed: 11/22/2022]
Abstract
An electronic nose (e-nose), having 18 metal oxide semiconductor (MOS) sensors, guided determination of frying disposal time of sunflower oil is reported. The ranking and screening of MOS sensors, specific for volatile organic compounds, was performed using fuzzy logic. A correlation was examined between rancidity indices of fried oil (total polar compounds (TPC), and triglyceride dimers-polymers (TGDP), among others) and e-nose based odor index. Fuzzy logic screened 6 MOS sensors (LY2/G, LY2/AA, LY2/GH, LY2/gCT1, T30/1, and P30/1) to deconvolute the rancid fried oils using hierarchical clustering on principal component space. A good relationship was noted between rancidity indices and odor index (R2>0.85). Based on maximum discard limits of rancidity indices (25% TPC and 10% TGDP), the frying disposal time of 15.2h (TPC) vs. 15.8h (e-nose) and 15.5h (TGDP) vs. 16.3h (e-nose) was determined. The demonstrated methodology holds a potential extension to different fried oils and products.
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Borràs E, Ferré J, Boqué R, Mestres M, Aceña L, Calvo A, Busto O. Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression. Talanta 2016; 155:116-23. [DOI: 10.1016/j.talanta.2016.04.040] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 04/14/2016] [Accepted: 04/19/2016] [Indexed: 12/18/2022]
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7
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Borràs E, Mestres M, Aceña L, Busto O, Ferré J, Boqué R, Calvo A. Identification of olive oil sensory defects by multivariate analysis of mid infrared spectra. Food Chem 2015; 187:197-203. [DOI: 10.1016/j.foodchem.2015.04.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 04/09/2015] [Accepted: 04/12/2015] [Indexed: 02/01/2023]
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Hirri A, Bassbasi M, Platikanov S, Tauler R, Oussama A. FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0255-y] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kesen S, Kelebek H, Selli S. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:391-401. [PMID: 24387707 DOI: 10.1021/jf4045167] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The aroma and aroma-active compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY) cultivars and the effect of the geographical area (southern Anatolian and Aegean regions) on these compounds were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). For this purpose, two oil samples were obtained from their native geographical area including NY from Nizip province and KY from Kilis province (southern Anatolian region of Turkey). Another two oils of the same cultivar, NY-Bornova (NY-B) and KY-Bornova (KY-B), were obtained from the Olive Oil Research Center-Bornova, Izmir province (Aegean region of Turkey) to compare geographical effect on aroma and aroma-active compounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave a highly representative aromatic extract of the studied olive oil based on the sensory analysis. Totals of 61, 48, 59, and 48 aroma compounds were identified and quantified in olive oils obtained from NY, NY-B, KY, and KY-B cultivars, respectively. The results of principal component analysis (PCA) showed that the aroma profile of native region oils was discriminately different from those of Bornova region oils. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. The number of aroma-active compounds in native region oils was higher than in Bornova region oils. Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.
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Affiliation(s)
- Songul Kesen
- Department of Food Technology, Naci Topcuoglu Vocational High School, Gaziantep University , 27600 Gaziantep, Turkey
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Kesen S, Kelebek H, Sen K, Ulas M, Selli S. GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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11
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Escuderos ME, García M, Jiménez A, Horrillo MC. Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors. Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.09.051] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Aparicio R, Morales MT, García-González DL. Towards new analyses of aroma and volatiles to understand sensory perception of olive oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200193] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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13
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García-González DL, Vivancos J, Aparicio R. Mapping brain activity induced by olfaction of virgin olive oil aroma. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10200-10210. [PMID: 21838262 DOI: 10.1021/jf202106b] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The difficulty of explaining sensory descriptors of virgin olive oil aroma by the analysis of volatile compounds is partially due to the subjective opinions of panelists and the lack of information of the neural mechanisms that ultimately produce a sensory perception. In this study the technique of functional magnetic resonance imaging (fMRI) has been applied to study brain activity during the smelling of virgin olive oil of different qualities. The volatile compounds of the samples were analyzed by solid-phase microextraction gas chromatography to explain the differences in the aromas presented to the subjects during the fMRI experiments. Comparing the pleasant and unpleasant aromas, the most evident differences in brain activity were found at the anterior cingulate gyrus (Brodmann area 32) and at the temporal lobe (Brodmann area 38). The activations were also observed when subjects smelled dilutions of heptanal and hexanoic acid, both compounds being responsible for off-flavors. Other areas were inherent to the olfaction task (e.g., Brodmann area 10) and to the intensity of the aroma (Brodmann area 6).
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Garrido-Delgado R, Mercader-Trejo F, Arce L, Valcárcel M. Enhancing sensitivity and selectivity in the determination of aldehydes in olive oil by use of a Tenax TA trap coupled to a UV-ion mobility spectrometer. J Chromatogr A 2011; 1218:7543-9. [PMID: 21862023 DOI: 10.1016/j.chroma.2011.07.099] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2011] [Revised: 07/25/2011] [Accepted: 07/28/2011] [Indexed: 11/26/2022]
Abstract
A Tenax TA trap was coupled to an ion mobility spectrometer in order to improve basic analytical properties such as sensitivity and selectivity. The analytical performance of this combination was assessed in the determination of volatile aldehydes between 3 and 6 carbon atoms present in olive oil. The aldehydes were extracted and adsorbed into the trap, from which they were thermally desorbed for analysis by UV-Ion Mobility Spectrometry (UV-IMS). Sensitivity was increased by the preconcentration step and selectivity by the combination of temperature programmed thermal desorption and the ability of the ion mobility spectrometer to monitor the desorbed analytes in real time. The limits of detection obtained were lower than 0.3 mg kg(-1) and the relative standard deviation lower than 10%. A one-way analysis of variance (ANOVA) was used to identify significant differences between olive oil grades in terms of peak heights for the target aldehydes.
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Affiliation(s)
- Rocío Garrido-Delgado
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry (IQFN), Marie Curie Annex C3 Building, Campus of Rabanales, University of Córdoba, 14071 Cordoba, Spain
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Escuderos ME, Sánchez S, Jiménez A. Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.007] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Escuderos ME, Sánchez S, Jiménez A. Application of a Quartz Crystal Microbalance (QCM) System Coated with Chromatographic Adsorbents for the Detection of Olive Oil Volatile Compounds. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/jst.2011.11001] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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