1
|
Beltrán Maza G, Gila Beltrán AM, Herrera MPA, Jiménez Márquez A, Sánchez-Ortiz A. Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil. Foods 2023; 12:foods12112170. [PMID: 37297415 DOI: 10.3390/foods12112170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/17/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
In commercial terms, Extra Virgin Olive Oil (EVOO) is considered an exceptional food with excellent sensory and nutritional quality due to its taste, odor, and bioactive compounds; as such, it is of great health interest. This quality can be affected by the oxidative degradation, both chemical and enzymatic (the activity of oxidative, endogenous enzymes from the polyphenol oxidase and peroxidase olive fruit type), of essential components during the extraction and conservation of EVOO. In the bibliography, oxygen reduction during the malaxation process and oil storage has been studied in different ways. However, research concerning oxygen reduction in the crushing of the olive fruit or the malaxation of the paste, or both, in the "real extraction condition" is scarce. Oxygen reduction has been compared to control conditions (the concentration of atmospheric oxygen (21%)). Batches of 200 kg of the olive fruit, 'Picual' cultivar, were used and the following treatments were applied: Control (21% O2 Mill-21% O2 Mixer), "IC-NM": Inerted crushing -Normal malaxation (6.25% O2 Mill-21% O2 Mixer), "NC-IM": Normal crushing-Inerted malaxation (21% O2 Mill-4.39% O2 Mixer) and "IC-IM": Inerted crushing -Inerted malaxation (5.5% O2 Mill-10.5% O2 Mixer). The parameters of commercial quality covered by regulation (free acidity, peroxide value and absorbency in ultra-violet (K232 and K270)) did not suffer any change concerning the control, and so the oils belong to the commercial category of "Extra Virgin Olive Oil". The phenolic compounds of the olives involved in the distinctive bitter and pungent taste, health properties, and oxidative stability are increased with the downsizing amounts of oxygen in the IC-NM, NC-IM, and IC-IM treatments with an average of 4, 10, and 20%, respectively. In contrast, the total amount of volatile compounds decreases by 10-20% in all oxygen reduction treatments. The volatile compounds arising from the lipoxygenase pathway, which are responsible for the green and fruity notes of EVOO, also decreased in concentration with the treatments by 15-20%. The results show how oxygen reduction in the milling and malaxation stages of olive fruit can modulate the content of phenols, volatile compounds, carotenoids, and chlorophyll pigments in the EVOO to avoid the degradation of the compound with sensorial and nutritional interest.
Collapse
Affiliation(s)
- Gabriel Beltrán Maza
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - Abraham M Gila Beltrán
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - María Paz Aguilera Herrera
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - Antonio Jiménez Márquez
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - Araceli Sánchez-Ortiz
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| |
Collapse
|
2
|
Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K. Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10101995. [PMID: 34685804 PMCID: PMC8537805 DOI: 10.3390/plants10101995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 06/01/2023]
Abstract
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars-Oblica, Lastovka, Levantinka, and Krvavica-were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.
Collapse
Affiliation(s)
- Mirella Žanetić
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Maja Jukić Špika
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia
| | - Mia Mirjana Ožić
- Education and Teacher Training Agency, Tolstojeva 32, HR-21000 Split, Croatia;
| | | |
Collapse
|
3
|
Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01997-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
4
|
Production of Aldehydes by Biocatalysis. Int J Mol Sci 2021; 22:ijms22094949. [PMID: 34066641 PMCID: PMC8124467 DOI: 10.3390/ijms22094949] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 02/07/2023] Open
Abstract
The production of aldehydes, highly reactive and toxic chemicals, brings specific challenges to biocatalytic processes. Absence of natural accumulation of aldehydes in microorganisms has led to a combination of in vitro and in vivo strategies for both, bulk and fine production. Advances in genetic and metabolic engineering and implementation of computational techniques led to the production of various enzymes with special requirements. Cofactor synthesis, post-translational modifications and structure engineering are applied to prepare active enzymes for one-step or cascade reactions. This review presents the highlights in biocatalytical production of aldehydes with the potential to shape future industrial applications.
Collapse
|
5
|
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
6
|
Gila A, Sánchez-Ortiz A, Jiménez A, Beltrán G. The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils. ULTRASONICS SONOCHEMISTRY 2021; 70:105320. [PMID: 32890985 PMCID: PMC7786558 DOI: 10.1016/j.ultsonch.2020.105320] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/11/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K232 and K270), lipid profile (fatty acids and triglycerides composition) minor components (phenols, tocopherols, pigments and volatiles) and thermal properties (crystallization and melting) by Differential Scanning Calorimetry (DSC). During the ultrasound treatments, bubbles growth was present in the VOO due to the phenomenon of cavitation and a slight increase of the temperature was observed. In general, the ultrasound treatments did not cause alterations on VOO parameters evaluated (oxidation state, lipid profile, minor components and thermal profiles). However, a slight decrease was observed in some volatile compounds.
Collapse
Affiliation(s)
- Abraham Gila
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain.
| | - Araceli Sánchez-Ortiz
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Antonio Jiménez
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Gabriel Beltrán
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| |
Collapse
|
7
|
Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil Over the Harvesting Season. Foods 2020; 9:foods9121766. [PMID: 33260545 PMCID: PMC7759947 DOI: 10.3390/foods9121766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 11/23/2020] [Accepted: 11/26/2020] [Indexed: 11/17/2022] Open
Abstract
Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional harvesting methods (tree vs. ground picked fruits), and the harvesting time (over a six-week period) on the oil characteristics. Free acidity, peroxide value, K232, K270, ΔK, total phenols, oxidative stability and the volatile compound profile (by SPME extraction, gas chromatography and mass detection) of olive oils from the Verdial de Badajoz cultivar were analysed. The organic production affected the peroxide value, total phenols, oxidative stability and 34 out of 145 volatile compounds. Its effect was much less strong than that of the harvesting method, which affected severely all the chemical and physical-chemical parameters and 105 out of 145 volatile compounds. Conversely, the harvesting time was revealed as a factor with little repercussion, on the chemical and physical-chemical parameters (only peroxide value was influenced), although it affected 83 out of 145 volatile compounds. The larger content in total phenols in the organic oils than in the conventional ones could explain the increase in oil stability and the differences in the volatile compounds.
Collapse
|
8
|
Bittencourt Fagundes M, Ballus CA, Perceval Soares V, de Freitas Ferreira D, Sena Vaz Leães Y, Sasso Robalo S, Guidetti Vendruscolo R, Bastianello Campagnol PC, Smanioto Barin J, Cichoski AJ, Bevilacqua Marcuzzo S, Assumpção Bertuol D, Wagner R. Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes. Food Res Int 2020; 137:109593. [PMID: 33233197 DOI: 10.1016/j.foodres.2020.109593] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 07/19/2020] [Accepted: 07/23/2020] [Indexed: 01/18/2023]
Abstract
The present study aimed to evaluate two different processes of olive oil aromatization with Schinus terebinthifolius Raddi, conventional maceration (CM) and ultrasound-assisted maceration (UM), and their influence on quality parameters, total phenolic compounds (TPC), fatty acid profile (FA), volatile organic compounds (VOCs), antioxidant capacity, and oxidative stability. Flavoring reduced peroxide values, although it increased free fatty acids and extinction coefficients. The flavorization process did not change the FA profile, which showed oleic acid as a major compound. The VOCs varied and the migration of oxygenated monoterpenes were more effective in UM-flavored olive oil compared to its CM counterpart. All flavored olive oils presented higher oxidative stability than the control samples and UM-flavored olive oil was highlighted for its higher antioxidant activity. These findings proved that aromatization with pink pepper assisted by ultrasound may be an alternative to improve olive oil quality and create a new competitive flavored product.
Collapse
Affiliation(s)
- Mariane Bittencourt Fagundes
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Cristiano Augusto Ballus
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Victória Perceval Soares
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Daniele de Freitas Ferreira
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Yasmin Sena Vaz Leães
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Silvino Sasso Robalo
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Raquel Guidetti Vendruscolo
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | | | - Juliano Smanioto Barin
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Alexandre José Cichoski
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | | | - Daniel Assumpção Bertuol
- Department of Chemical Engineering, Federal University of Santa Maria (UFSM), Santa Maria CEP: 97105-900, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil.
| |
Collapse
|
9
|
Serrano A, Rosa R, Sánchez‐Ortiz A, León L. Genetic and Environmental Effect on Volatile Composition of Extra Virgin Olive Oil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Alicia Serrano
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Alameda del Obispo” Center Avda. Menéndez Pidal s/n Córdoba 14004 Spain
| | - Raúl Rosa
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Alameda del Obispo” Center Avda. Menéndez Pidal s/n Córdoba 14004 Spain
| | - Araceli Sánchez‐Ortiz
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Venta del Llano” Center Ctra. Bailén‐Motril km 18.5 Mengíbar Jaén 23620 Spain
| | - Lorenzo León
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Alameda del Obispo” Center Avda. Menéndez Pidal s/n Córdoba 14004 Spain
| |
Collapse
|
10
|
Kritioti A, Paikousis L, Drouza C. RETRACTED: Characterization of the volatile profile of virgin olive oils of Koroneiki and Cypriot cultivars, and classification according to the variety, geographical region and altitude. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109543] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
11
|
Yu G, Guo T, Huang Q, Shi X, Zhou X. Preparation of high-quality concentrated fragrance flaxseed oil by steam explosion pretreatment technology. Food Sci Nutr 2020; 8:2112-2123. [PMID: 32328278 PMCID: PMC7174238 DOI: 10.1002/fsn3.1505] [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: 09/16/2019] [Revised: 11/16/2019] [Accepted: 12/09/2019] [Indexed: 11/08/2022] Open
Abstract
In this study, flaxseed was pretreated by steam explosion technology and subsequently pressed to prepare flaxseed oil. GC, UPLC, HPLC, and GC-MS techniques were used to analyze the quality characteristics of the prepared flaxseed oil. These included the food safety risk indices, micronutrient components, and oxidative stability. The effects of different steam explosion pressures on the quality characteristics and relative volatile components of flaxseed oil were also investigated. The results revealed that steam explosion pretreatment technology could significantly increase the oil yield, improve micronutrient content, and strengthen the oxidation stability of the product. Moreover, the food safety risk indices (e.g., benzopyrene) were controlled within a reasonable range, while the fatty acid content remained almost unchanged. Notably, the relative pyrazine content in the total volatile components of flaxseed oil was 68.25% when the steam explosion pressure reached 1.2 MPa. This was considered as the main factor that contributed to the unique concentrated fragrance of the produced flaxseed oil. To prove the superiority of the steam explosion pretreatment, we compared this technique with traditional high-temperature roasting and popular microwave pretreatment techniques. The results revealed that flaxseed oil prepared by steam explosion pretreatment displayed the best quality characteristics and most concentrated fragrance. Thus, steam explosion technology shows great potential for application to produce high-quality concentrated fragrance flaxseed oil. This study provides significant reference and guidance for the preparation process of flaxseed oil.
Collapse
Affiliation(s)
- Gaiwen Yu
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| | - Tingting Guo
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| | - Qingde Huang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| | - Xunwang Shi
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| | - Xin Zhou
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| |
Collapse
|
12
|
Wang L, Chen Z, Han B, Wu W, Zhao Q, Wei C, Liu W. Comprehensive analysis of volatile compounds in cold-pressed safflower seed oil from Xinjiang, China. Food Sci Nutr 2020; 8:903-914. [PMID: 32148799 PMCID: PMC7020304 DOI: 10.1002/fsn3.1369] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 10/19/2019] [Accepted: 11/06/2019] [Indexed: 11/07/2022] Open
Abstract
Three varieties of safflower seed oil (SSO) from Xinjiang Autonomous Region, China, were analyzed by headspace solid-phase micro-extraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) to reveal volatile components. Overall, 67 volatile components were determined and four compounds including isoamyl alcohol, caproic acid, n-pentanal, and heptanal were newly identified in SSO as aroma-active components. Meanwhile, 16 compounds were selected by relative odor activity value (ROAV) to evaluate contributions of single compounds to the overall odor (ROAV > 1), in which nonanal, (Z)-6-nonenal, and (E)-2,4-decadienal were the top three contributed substances (ROAV > 70). The sensory panel was described as eight definition terms (grassy, fruity, almond, mushroom, fatty, sweet, paddy, and overall fragrance). Principal component analysis (PCA) revealed a significant separation of three cultivars with the first principal component (PC-1) and the second principal component (PC-2) expressing 73.9% and 23.1%, respectively. Both PCA and ROAV allowed identifying the compounds positively correlated to sensory evaluation.
Collapse
Affiliation(s)
- Lin Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Zhuo Chen
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Bo Han
- School of Pharmacy/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of EducationShihezi UniversityShiheziChina
| | - Wenxia Wu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Qiaoling Zhao
- Post‐Doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co.BoleChina
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
- Post‐Doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co.BoleChina
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| |
Collapse
|
13
|
Cherfaoui M, Cecchi T, Keciri S, Boudriche L. Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars. Chem Biodivers 2019; 16:e1900297. [PMID: 31545549 DOI: 10.1002/cbdv.201900297] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Accepted: 09/23/2019] [Indexed: 01/06/2023]
Abstract
In this study, the volatile and sensory profiles of monovarietal extra-virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars (Souidi and Zeletni) were obtained using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and a panel test, respectively. A total of 14 and 10 volatile compounds belonging to different chemical classes were identified and quantified in the Souidi and Zeletni EVOOs, respectively. Zeletni EVOO contains 2.07 times more (E)-2-hexenal than Souidi EVOO. In addition, the amounts of C6 compounds from LA and LnA, as well as the total amount of the compounds of the LOX pathway were higher in Zeletni than in the Souidi EVOO. Another important finding was the predominance of sesquiterpene β-ocimene in the composition of the volatile fraction of Souidi EVOO. The sensory profiles of the EVOOs analyzed were characterized by fruity, bitter and pungent sensory positive attributes, perceived at medium intensity in both oils studied.
Collapse
Affiliation(s)
- Maya Cherfaoui
- Division des Produits Naturels et Sciences des Aliments, Center de Recherche Scientifique et Technique en Analyses Physico-Chimiques, BP 384 Bou-Ismaïl, RP42004, Tipaza, Algeria
| | - Teresa Cecchi
- Istituto Tecnico Tecnologico Montani, Chemistry Department, Via Montani 7, 63900, Fermo, Italy
| | - Sonia Keciri
- Département Expérimentation et Recherche, Institut Technique d'Arboriculture Fruitière et de la vigne, Ferme de démonstration de Takerietz, N26 Takerietz, 06770, Béjaïa, Algeria
| | - Lilya Boudriche
- Division des Produits Naturels et Sciences des Aliments, Center de Recherche Scientifique et Technique en Analyses Physico-Chimiques, BP 384 Bou-Ismaïl, RP42004, Tipaza, Algeria
| |
Collapse
|