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Díaz-Montaña EJ, Brignot H, Aparicio-Ruiz R, Thomas-Danguin T, Morales MT. Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach. Food Chem 2024; 437:137855. [PMID: 37944364 DOI: 10.1016/j.foodchem.2023.137855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/12/2023]
Abstract
The sensory perception of virgin olive oil is complex and produced mainly by phenols and volatiles. These compounds are affected by the interaction with other components of the oil matrix and by biological factors. The aim of the work was to study the saliva effect and/or the presence of phenols on the release of 12 volatiles, using different olive oil matrices and volatile concentrations, and applying Solid Phase Microextration-Gas Chromatography-Flame Ionization Detection, Proton Transfer Reaction-Mass Spectrometry and sensory analysis. The volatile concentrations in the headspace showed significant differences (p < 0.05) between the different matrices, being easily detected the effect exerted by phenols and biological components from 3.8 mg/Kg. The results showed that the presence of unsaturation in the volatile molecules affect their release, being lower the concentration of saturated volatiles released in presence of phenols. All the compounds were in higher concentration in the headspace of the olive oil-phenol-saliva matrix.
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Affiliation(s)
- Enrique Jacobo Díaz-Montaña
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain.
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - Ramón Aparicio-Ruiz
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - María Teresa Morales
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
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Brkić Bubola K, Lukić I, Krapac M, Koprivnjak O. Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil. Foods 2023; 12:4473. [PMID: 38137278 PMCID: PMC10743142 DOI: 10.3390/foods12244473] [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: 11/13/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
In order to investigate the relationship between the occurrence of the "grubby" sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives of the Leccino cultivar with 0%, 50%, and 100% olive fly infestations and subjected to analysis of the basic chemical quality parameters, fatty acids and volatiles, and sensory analysis by the Panel test. A 100% olive fly infestation reduced the basic chemical quality of the oil, while the fatty acid composition was not affected in any case. The overall sensory quality score and intensity of the positive sensory attributes decreased, while the intensity of the "grubby" defect increased proportionally to the degree of infestation. The occurrence and intensity of this defect were clearly causally related to the concentrations of 3-methylbutanal, 2-methylbutanal, β-ocimene, ethyl 2-methylbutyrate, dimethyl sulfoxide, 4-methyl-5H-furan-2-one, α-farnesene, 6-methyl-5-hepten-2-one, 1-octanol, E-2-nonen-1-ol, benzeneacetaldehyde, heptanal, and octanal, implying that the perception of "grubby" comes from their joint contribution to the overall olive oil flavour. In addition to contributing to the understanding of the chemical origin of "grubby", the results obtained could potentially be used to develop strategies to support sensory analysis in the classification of olive oil quality and the confirmation of the presence of this sensory defect in oil samples.
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Affiliation(s)
- Karolina Brkić Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (I.L.); (M.K.)
| | - Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (I.L.); (M.K.)
| | - Marin Krapac
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (I.L.); (M.K.)
| | - Olivera Koprivnjak
- Faculty of Medicine, University of Rijeka, Braće Branchetta 20, 51000 Rijeka, Croatia;
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Esposto S, Urbani S, Selvaggini R, Taticchi A, Gallina Toschi T, Daidone L, Bendini A, Veneziani G, Sordini B, Servili M. Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. Foods 2023; 12:2959. [PMID: 37569227 PMCID: PMC10418756 DOI: 10.3390/foods12152959] [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: 06/19/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7-300.6 mg/kg, respectively. K270, ∆K, (E, E)-2.4-decadienal and (E)-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the "extra-virgin" commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm.
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Affiliation(s)
- Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
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Ortega-Gavilán F, García-Mesa JA, Marzal-Fernández JC, Moreno-Ballesteros FJ, Rodríguez-García FP, González-Casado A, Cuadros-Rodríguez L. Innovative and thorough practice to certify reference materials for sensory defects of olive oil. Food Chem 2022; 380:132195. [PMID: 35086013 DOI: 10.1016/j.foodchem.2022.132195] [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: 02/14/2021] [Revised: 01/05/2022] [Accepted: 01/16/2022] [Indexed: 11/26/2022]
Abstract
An important problem in the olive sector is the occasional mismatch of results obtained by different tasting panels when the same olive oil sample is analysed. These discrepancies could be minimised by using reference materials (RM) for taster training. A comprehensive protocol based on the combined use of sensory and instrumental analysis for the certification of olive oil batches as RMs, developed within the framework of the project 'Operational Group INTERPANEL', is proposed. Similarity indices (R2, cosθ and NEAR) applied on GC-MS fingerprints, allow a successful homogeneity and stability assessment of produced batches. Furthermore, the use of robust statistics combined with a set of instructions developed to remove outliers were applied with excellent results on sensory data set provided by supra-panel composed by more than 100 qualified tasters. This work is the first to provide a comprehensive protocol for certification of real olive oil samples as RM for sensory analysis.
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Affiliation(s)
- Fidel Ortega-Gavilán
- Department of Analytical Chemistry, Faculty of Science, University of Granada, C/ Fuentenueva s/n, E-18071 Granada, Spain.
| | - José Antonio García-Mesa
- Institute of Agricultural and Fishery Research & Training (IFAPA) "Venta del Llano", Crta. Nacional Bailén-Motril Km 18.5, E-23620 Mengíbar, Jaén, Sapin
| | - José Carlos Marzal-Fernández
- Foundation for the Promotion and Development of the Olive Grove and Olive Oil from Andalusia, GEOLIT Technological Park, C/ Sierra Morena 13a, E-23620 Mengíbar, Jaén, Spain
| | - Francisco J Moreno-Ballesteros
- Regulatory Council of the Protected Designation of Origin "Sierra de Segura", Industrial Park "Llanos de Armijo" s/n, E-23360, La Puerta de Segura, Jaén, Spain
| | - Francisco P Rodríguez-García
- Institute of Agricultural and Fishery Research & Training (IFAPA) "Venta del Llano", Crta. Nacional Bailén-Motril Km 18.5, E-23620 Mengíbar, Jaén, Sapin
| | - Antonio González-Casado
- Department of Analytical Chemistry, Faculty of Science, University of Granada, C/ Fuentenueva s/n, E-18071 Granada, Spain
| | - Luis Cuadros-Rodríguez
- Department of Analytical Chemistry, Faculty of Science, University of Granada, C/ Fuentenueva s/n, E-18071 Granada, Spain
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Barbieri S, Aparicio-Ruiz R, Brkic Bubola K, Bucar-Miklavcic M, Lacoste F, Tibet U, Winkelmann O, Bendini A, Garcia-Gonzalez DL, Gallina Toschi T. Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100402] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Abstract
The aim of this study was to monitor sensory quality, stability, selected nutritionally interesting properties and their changes in cold-pressed oil blends after fortification with chia and sesame seeds and seed oils during repeated thermal treatments. Rapeseed (cv. Sidney) and sunflower (cv. Velox) seeds from the Czech Republic were used to produce cold-pressed oils, which were fortified with chia and sesame seeds and seed oils in the concentrations of 1% and 5%. In all oil blends, sensory evaluation (quantitative descriptive analysis and hedonic analysis) and chemical analyses (oxidation degree, hydrolytic stability, chlorophyll and carotenoid content) were carried out in order to perform separation of samples degraded by thermal treatment. Assessors representing consumers were able to differentiate between individual thermal treatments from the viewpoint of pleasantness. Interestingly, the overall pleasantness of all fortified oil samples was still acceptable until the second thermal treatment. On the other hand, the results of the study emphasized the problematic oxidation degree of cold-pressed oil blends. The fortification of cold-pressed oils with chia and sesame seeds and oils did not unambiguously lead to better stability during thermal treatment. The application of elevated temperatures during the culinary use of these types of products should be limited to only one thermal treatment since sensory and chemical changes occur after repeated heating.
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