1
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De Santis D, Ferri S, Milana G, Turchetti G, Modesti M. Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference. Heliyon 2024; 10:e29833. [PMID: 38699013 PMCID: PMC11064150 DOI: 10.1016/j.heliyon.2024.e29833] [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: 02/08/2024] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/05/2024] Open
Abstract
Monovarietal olive oils, known for their distinct aromatic profiles, face challenges in preserving their initial quality due to variations in stability and susceptibility to oxidative deterioration. This study focused on the storage stability of two Italian cultivars, 'Biancolilla' and 'Cerasuola', from Sicily, chosen for their aromatic complexity and divergent storage stability. Oils, whether filtered or unfiltered, underwent storage at two thermal regimes (18 °C and - 20 °C) over a year. The combination of filtration and low-temperature storage was employed to mitigate oxidative deterioration and hydrolytic processes, as filtration removes suspended particles and emulsified water, while low temperatures slow down enzymatic activities and oxidative reactions, thereby enhancing the overall stability and shelf life of the olive oils. Unfiltered samples at room temperature showed a significant increase in secoiridoid aglycone derivatives (Hydroxytyrosol and Tyrosol) due to hydrolytic processes, along with a decrease in secoiridoid aglycone. Filtration delayed these processes, with a more pronounced effect observed when combined with -20 °C storage. Sensory analysis identified the emergence of the "fusty" defect in the less resilient 'Biancolilla' cultivar after six months, a phenomenon mitigated by filtration and freezing. Consumer tests validated these findings. In summary, the synergistic approach of combining filtration with low-temperature storage emerges as a promising strategy for maintaining high-quality standards, especially for less stable monovarietal extra virgin olive oils. This strategy ensures compliance with EU regulations beyond the conventional 12-month shelf life, offering a practical solution for preserving the nutritional and sensory quality of olive oil.
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Affiliation(s)
- Diana De Santis
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Serena Ferri
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Giorgio Milana
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Giovanni Turchetti
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Margherita Modesti
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
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2
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Frangipane MT, Cecchini M, Monarca D, Massantini R. Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update. Foods 2023; 12:2918. [PMID: 37569187 PMCID: PMC10417607 DOI: 10.3390/foods12152918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.
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Affiliation(s)
- Maria Teresa Frangipane
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Massimo Cecchini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Danilo Monarca
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Riccardo Massantini
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
- Study Alpine Centre, Campus University of Tuscia, Via Rovigo, 738050 Rovigo, Italy
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3
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Lo Turco V, Litrenta F, Nava V, Albergamo A, Rando R, Bartolomeo G, Potortì AG, Di Bella G. Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage. Antioxidants (Basel) 2023; 12:1231. [PMID: 37371962 DOI: 10.3390/antiox12061231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/14/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of light. In this scenario, the filtration technology may ameliorate the oxidative stability of the oil, with positive effects on its nutritional quality and shelf life. Therefore, in this study, the oxidative stability and minor compounds of non-filtered and filtered HO (NF-HO and F-HO) were monitored over 12 weeks of storage in transparent glass bottles. F-HO showed a better hydrolytic and oxidative status than NF-HO during storage. As a result, F-HO also displayed better preservation of total MUFAs and PUFAs in the autoxidation process. Filtration consistently reduced chlorophylls, thus causing a variation in the natural color of HO. Accordingly, F-HO not only revealed an increased resistance to photooxidation but it was also suitable for storage in clear bottles within 12 weeks. F-HO predictably showed lower carotenoids, tocopherols, polyphenols, and squalene compared to NF-HO. However, filtration appeared to play a "protective role" toward these antioxidants, which had lower degradation rates in F-HO than NF-HO for 12 weeks. Interestingly, the element profile of HO was not affected by filtration and remained stable during the study period. Overall, this study may be of practical use to both producers and marketers of cold-pressed HO.
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Affiliation(s)
- Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Federica Litrenta
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Vincenzo Nava
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | | | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
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Tagliamonte S, De Luca L, Donato A, Paduano A, Balivo A, Genovese A, Romano R, Vitaglione P, Sacchi R. A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023] Open
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5
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Hachicha Hbaieb R, Kotti F, Paduano A, Crupi P, Clodoveo ML, Sacchi R, Gargouri M. Profile of enzyme in drupe of oueslati's cv. olives during ripening phases: A support method implementation in the production of extra virgin olive oil. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group Carthage University, National Institute of Applied Sciences and Technology (INSAT) Tunis Cedex Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group Carthage University, National Institute of Applied Sciences and Technology (INSAT) Tunis Cedex Tunisia
| | - Antonello Paduano
- Department of Agricultural and Environmental Science University of Bari Bari Italy
| | - Pasquale Crupi
- Interdisciplinary Department of Medicine University of Bari Bari Italy
| | | | - Raffaele Sacchi
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group Carthage University, National Institute of Applied Sciences and Technology (INSAT) Tunis Cedex Tunisia
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6
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Di Vaio C, Graziani G, Gaspari A, De Luca L, Aiello A, Cirillo A, Bruno A, Romano R, Ritieni A. Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from "Oliva Bianca", Minor Autochthonous Cultivar of Campania. PLANTS 2021; 10:plants10061119. [PMID: 34073141 PMCID: PMC8226733 DOI: 10.3390/plants10061119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 05/28/2021] [Accepted: 05/29/2021] [Indexed: 11/30/2022]
Abstract
Campania, due to its pedo-climatic conditions and to its large varietal heritage, is able to produce oils with high typicity, each different from the other. In this study a “minor” autochthonous cultivar of Campania “Oliva Bianca” was analyzed. In autumn 2020, on drupes from trees belonging to the Campania germplasm collection a varietal characterization through physical, chemical and chromatic parameters at the harvest was carried out. Phenolic compounds profile, fatty acids composition and volatile organic compounds have been investigated in the resulting oil. Quality indices, organoleptic and sensory qualities (panel test) were also determined on the oil. Drupe weight was 4.31 g, flesh/pit ratio was 3.68 and the accumulation of oil content at harvest in drupes was 18.63% FW. The drupes showed high anthocyanins content equal to 116.10 mg/kg. In the oil studied, the secoiridoids represented the 82.25% of total phenolic compounds, the concentration of oleic acid was 74.82% and the most present volatile compound was trans-2-hexenal (72.30%). High secoiridoid derivatives concentrations such as oleuropein (85.93 mg/kg) and ligstroside (122.43 mg/kg) aglycones were showed. This study showed a good content of qualitative and quantitative parameters of “Oliva Bianca” oil and drupe, that can have important beneficial effects on human health.
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Affiliation(s)
- Claudio Di Vaio
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (C.D.V.); (L.D.L.); (A.A.); (A.C.); (A.B.)
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy; (A.G.); (A.R.)
- Correspondence: (G.G.); (R.R.)
| | - Anna Gaspari
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy; (A.G.); (A.R.)
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (C.D.V.); (L.D.L.); (A.A.); (A.C.); (A.B.)
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (C.D.V.); (L.D.L.); (A.A.); (A.C.); (A.B.)
| | - Aurora Cirillo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (C.D.V.); (L.D.L.); (A.A.); (A.C.); (A.B.)
| | - Antonio Bruno
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (C.D.V.); (L.D.L.); (A.A.); (A.C.); (A.B.)
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (C.D.V.); (L.D.L.); (A.A.); (A.C.); (A.B.)
- Correspondence: (G.G.); (R.R.)
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy; (A.G.); (A.R.)
- Unesco Chair for Health Education and Sustainable Development, 80131 Naples, Italy
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7
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Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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8
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Abstract
Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth. The present review aims to give an overview on VOO flavor, with particular emphasis on the mechanisms affecting its production and release during a tasting.
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9
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Sacchi R, Cutignano A, Picariello G, Paduano A, Genovese A, Siano F, Nuzzo G, Caira S, Lubritto C, Ricci P, D'Auria A, Di Pasquale G, Motta A, Addeo F. Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy). NPJ Sci Food 2020; 4:19. [PMID: 33298959 PMCID: PMC7606599 DOI: 10.1038/s41538-020-00077-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Accepted: 09/14/2020] [Indexed: 01/18/2023] Open
Abstract
Using a range of chromatographic, spectroscopic, and mass spectrometric analytical techniques, we characterized one of the "edible items" found at the Vesuvius archeological sites and guarded at the National Archaeological Museum of Naples (MANN) in Naples, Italy. We authenticated the specimen contained in a glass bottle (Mann-S1 sample) as originally olive oil and mapped the deep evolution throughout its 2000 years of storage. Triacylglycerols were completely hydrolyzed, while the resulting (hydroxy) fatty acids had partly condensed into rarely found estolides. A complex pattern of volatile compounds arose mainly from breakdown of oleic acid. With excellent approximation, radiocarbon dating placed the find at the time of the Plinian Mount Vesuvius eruption in 79 A.D., indicating that Mann-S1 is probably the oldest residue of olive oil in the world found in bulk amount (nearly 0.7 L).
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Affiliation(s)
- Raffaele Sacchi
- Department of Agricultural Sciences, Unit of Food Science & Technology, University of Naples "Federico II", Via Università 100, 80055, Portici (Naples), Italy.
| | - Adele Cutignano
- Institute of Biomolecular Chemistry, National Research Council, ICB-CNR, Via Campi Flegrei 34, 80078, Pozzuoli (Naples), Italy
| | - Gianluca Picariello
- Institute of Food Sciences, National Research Council, ISA-CNR, Via Roma 64, 83100, Avellino, Italy
| | - Antonello Paduano
- Department of Agricultural and Environmental Science, University of Bari "Aldo Moro", Via Orabona 4, 70125, Bari, Italy
| | - Alessandro Genovese
- Department of Agricultural Sciences, Unit of Food Science & Technology, University of Naples "Federico II", Via Università 100, 80055, Portici (Naples), Italy
| | - Francesco Siano
- Institute of Food Sciences, National Research Council, ISA-CNR, Via Roma 64, 83100, Avellino, Italy
| | - Genoveffa Nuzzo
- Institute of Biomolecular Chemistry, National Research Council, ICB-CNR, Via Campi Flegrei 34, 80078, Pozzuoli (Naples), Italy
| | - Simonetta Caira
- Institute for the Animal Production System in the Mediterranean Environment, National Research Council, ISPAAM-CNR, Via Argine 1085, 80147, Naples, Italy
| | - Carmine Lubritto
- Department of Environmental, Biological and Pharmaceutical Science and Technology, University of Campania "Luigi Vanvitelli", Via Vivaldi 43, 81100, Caserta, Italy
| | - Paola Ricci
- Department of Environmental, Biological and Pharmaceutical Science and Technology, University of Campania "Luigi Vanvitelli", Via Vivaldi 43, 81100, Caserta, Italy
| | - Alessia D'Auria
- Department of Agricultural Sciences, Unit of Food Science & Technology, University of Naples "Federico II", Via Università 100, 80055, Portici (Naples), Italy
| | - Gaetano Di Pasquale
- Department of Agricultural Sciences, Unit of Food Science & Technology, University of Naples "Federico II", Via Università 100, 80055, Portici (Naples), Italy
| | - Andrea Motta
- Institute of Biomolecular Chemistry, National Research Council, ICB-CNR, Via Campi Flegrei 34, 80078, Pozzuoli (Naples), Italy
| | - Francesco Addeo
- Department of Agricultural Sciences, Unit of Food Science & Technology, University of Naples "Federico II", Via Università 100, 80055, Portici (Naples), Italy
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Guerrini L, Breschi C, Zanoni B, Calamai L, Angeloni G, Masella P, Parenti A. Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil. Foods 2020; 9:foods9081067. [PMID: 32781655 PMCID: PMC7465120 DOI: 10.3390/foods9081067] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/03/2020] [Accepted: 08/04/2020] [Indexed: 01/24/2023] Open
Abstract
Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing microbial and enzymatic changes. However, during the harvest, the workload of olive mills is at its peak. This results in two approaches to filtration: (i) delays it until after harvesting, increasing the risk of degraded oil quality, and (ii) filters it immediately, increasing the workload. The aim of our experiment is to assess the risk of delaying filtration and establish a safe delay time. Changes in the sensory profile and volatile compound contents were evaluated during 30 days in filtered and unfiltered samples. Significant differences were related to filtration: both turbidity grade and microbial contamination; no differences for the legal parameters were found. Two, contrasting, results were obtained with respect to oil quality: (i) the fusty defect, appearing in less than five days in unfiltered oils, leading to the downgrade of the oil’s commercial category, and (ii) filtration removing some lipoxygenase volatile compounds. Consequently, a fruity attribute was more pronounced in unfiltered samples until day five of storage; it seems that, from this point, the fusty defect masked a fruity attribute. Hence, filtering within a few days strongly reduced the risk of degraded oil quality compared to a delayed filtration.
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Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. Molecules 2020; 25:molecules25081969. [PMID: 32340214 PMCID: PMC7221547 DOI: 10.3390/molecules25081969] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 02/02/2023] Open
Abstract
In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg−1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours (‘rancid’, ‘winey–vinegary’ and ‘fusty–muddy’). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of ‘fusty–muddy’ defect and increased the score of ‘winey–vinegary’ defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.
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12
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Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Res Int 2019; 126:108686. [DOI: 10.1016/j.foodres.2019.108686] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/29/2019] [Accepted: 09/15/2019] [Indexed: 10/26/2022]
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13
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Sacchi R, Caporaso N, Squadrilli GA, Paduano A, Ambrosino ML, Cavella S, Genovese A. Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100173] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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14
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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15
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Köseoğlu O, Sevim D, Kadiroğlu P. Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Oya Köseoğlu
- Ministry of Agriculture and Forestry, Directorship of Olive Research Institute, Food Technology Department, Üniversite Street, 35100; Izmir Turkey
| | - Didar Sevim
- Ministry of Agriculture and Forestry, Directorship of Olive Research Institute, Food Technology Department, Üniversite Street, 35100; Izmir Turkey
| | - Pınar Kadiroğlu
- Department of Food Engineering; Adana Science and Technology University, Çatalan Street, 01250; Sarıçam Adana Turkey
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16
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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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Amanpour A, Kelebek H, Selli S. Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:726-740. [PMID: 30003540 DOI: 10.1002/jsfa.9241] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 07/03/2018] [Accepted: 07/03/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The present study aimed to investigate how olive maturity indices (MI) (2.5, 3.5 and 4.5 MI) affect the aroma, aroma-active compounds, fatty acid profiles and color properties of cv. Nizip Yaglik olive oils. Various techniques for extracting volatiles from oil materials are available in the literature. Aroma compounds were extracted by the solvent-assisted flavor evaporation extraction method for the first time in olive oil. RESULTS The type and number of aroma-active compounds varied according to maturity periods of olives. A total of 22, 21 and 20 different key odorants were found in aromatic extracts of samples with 2.5, 3.5 and 4.5 MI, respectively. The most potent aroma-active compounds based on flavor dilution (FD) factor values were hexanal (green) for 2.5 MI (FD: 1024) and 3.5 MI (FD: 512), as well as 1-penten-3-ol (green-leafy) for 4.5 MI (FD: 512). CONCLUSION Overall, olive oils obtained from unripe and medium-ripe olives had stronger green and fruity odours compared to ripe olives. Principal component analysis demonstrated that oils were clearly discriminated according to their general physicochemical analysis, fatty acids, aroma profiles and key odorants. The results of the present study show that the olive maturity period has a significant influence on the quality parameters of olive oil. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Asghar Amanpour
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
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18
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Cayuela-Sánchez JA, Caballero-Guerrero B. Fresh extra virgin olive oil, with or without veil. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Genovese A, Yang N, Linforth R, Sacchi R, Fisk I. The role of phenolic compounds on olive oil aroma release. Food Res Int 2018; 112:319-327. [DOI: 10.1016/j.foodres.2018.06.054] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 06/21/2018] [Accepted: 06/22/2018] [Indexed: 10/28/2022]
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20
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Veneziani G, Esposto S, Minnocci A, Taticchi A, Urbani S, Selvaggini R, Sordini B, Sebastiani L, Servili M. Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Genovese A, Rispoli T, Sacchi R. Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3376-3383. [PMID: 29277918 DOI: 10.1002/jsfa.8848] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 11/03/2017] [Accepted: 12/17/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The interindividual variability observed in saliva characteristics raises the question of its relationship with variability in fat sensory perception, particularly in aroma compounds. In the present study, which aimed to measure aroma release from different individuals, eleven key aroma compounds of extra virgin olive oil (EVOO) were monitored and quantified in dynamic headspace after an in vitro interaction between EVOO and human saliva. Therefore, 60 individuals were studied from those who were normal weight (NW), overweight (OW) and obese (O). RESULTS OW and O demonstrate a higher release of C6 compounds compared to NW. By contrast, NW have a higher release of C5 compounds. Pentanal and hexanal also increased after saliva interaction in a refined olive oil that is free from volatiles. Among the saliva samples with a higher release in NW individuals, only pentanal was different. However, the low levels of these lipid oxidation end-products do not appear to be very important with respect to increasing odorous fat sensitivity. CONCLUSION The results obtained in the present study demonstrate the important role of saliva in the aroma release of EVOO, indicating that humans can perceive it differently in relation to their body mass index. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Alessandro Genovese
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Tiziana Rispoli
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Raffaele Sacchi
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
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22
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Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage. Food Res Int 2018; 106:374-382. [DOI: 10.1016/j.foodres.2018.01.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 12/26/2017] [Accepted: 01/06/2018] [Indexed: 01/18/2023]
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23
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Veneziani G, Esposto S, Taticchi A, Urbani S, Selvaggini R, Sordini B, Servili M. Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.034] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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24
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Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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26
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Fortini M, Migliorini M, Cherubini C, Cecchi L, Guerrini L, Masella P, Parenti A. Shelf life and quality of olive oil filtered without vertical centrifugation. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500229] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Martina Fortini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Marzia Migliorini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Chiara Cherubini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Cecchi
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Guerrini
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Piernicola Masella
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Alessandro Parenti
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
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27
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Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Genovese A, Caporaso N, Villani V, Paduano A, Sacchi R. Olive oil phenolic compounds affect the release of aroma compounds. Food Chem 2015; 181:284-94. [DOI: 10.1016/j.foodchem.2015.02.097] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 02/09/2015] [Accepted: 02/19/2015] [Indexed: 12/31/2022]
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