From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor

The behavioral sensitivity of mice to acyclic, monocyclic, and bicyclic monoterpenes

Monoterpenes are a large class of naturally occurring fragrant molecules. These chemicals are commonly used in olfactory studies to survey neural activity and probe the behavioral limits of odor discrimination. Monoterpenes (typically in the form of essential oils) have been used for centuries for therapeutic purposes and have pivotal roles in various biological and medical applications. Despite their importance for multiple lines of research using rodent models and the role of the olfactory system in detecting these volatile chemicals, the murine sensitivity to monoterpenes remains mostly unexplored. We assayed the ability of C57BL/6J mice to detect nine different monoterpenes (the acyclic monoterpenes: geraniol, citral, and linalool; the monocyclic monoterpenes: r-limonene, s-limonene, and γ-terpinene; and the bicyclic monoterpenes: eucalyptol, α-pinene, and β-pinene) using a head-fixed Go / No-Go operant conditioning assay. We found that mice can reliably detect monoterpene concentrations in the low parts per billion (ppb) range. Specifically, mice were most sensitive to geraniol (threshold: 0.7 ppb) and least sensitive to γ-terpinene (threshold: 18.1 ppb). These estimations of sensitivity serve to set the lower limit of relevant monoterpene concentrations for functional experiments in mice. To define an upper limit, we estimated the maximum concentrations that a mouse may experience in nature by collating published headspace analyses of monoterpene concentrations emitted from natural sources. We found that natural monoterpenes concentrations typically ranged from ~1 to 1000 ppb. It is our hope that this dataset will help researchers use appropriate monoterpene concentrations for functional studies and provide context for the vapor-phase delivery of these chemicals in studies investigating their biological activity in mice.

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials-Gas Chromatography-Mass Spectrometry Analysis

Using different bleaching materials to eliminate or reduce organic volatiles in deteriorated olive oils will positively affect its characteristics. This study aims to identify the volatiles of oxidized olive oil after physical bleaching using selected immobilized adsorbents. Oxidized olive oil was eluted using open-column chromatography packed with silica gel, bentonite, resin, Arabic gum, and charcoal at a 1:5 eluent system (w/v, adsorbent: oxidized olive oil). The smoke point was determined. The collected distilled vapor was injected into GC-MS to identify the volatiles eluted after partial refining with each of these bleaching compounds. The results showed that volatile compounds were quantitatively and qualitatively affected by the type of adsorbents used for the elution of olive oil and the smoking points of eluted oils. The most prominent detected volatile compounds were limonene (14.53%), piperitone (10.35%), isopropyl-5-methyl-(2E)-hexenal (8.6%), methyl octadecenoate (6.57%), and citronellyl acetate (5.87%). Both bentonite and resin were superior in decreasing the ratio of volatile compounds compared with other bleaching materials used. Resin immobilized medium was significantly affected (p < 0.05), raising the smoke point. These results highlighted some information regarding the characteristics of volatile compounds that result after the physical elution of olive oil through selected adsorbents.

Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update

Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this narrative review, we synthesize and illustrate the various characteristics and clinical applications of EVOO and its components—such as oleic acid, hydroxytyrosol, and oleuropein—in the field of clinical nutrition and dietetics. The evidence is split into diet therapy, oleic acid-based enteral nutrition formulations and oral supplementation formulations, oleic acid-based parenteral nutrition, and nutraceutical supplementation of minor components of EVOO. EVOO has diverse beneficial health properties, and current evidence supports the use of whole EVOO in diet therapy and the supplementation of its minor components to improve cardiovascular health, lipoprotein metabolism, and diabetes mellitus in clinical nutrition. Nevertheless, more intervention studies in humans are needed to chisel specific recommendations for its therapeutic use through different formulations in other specific diseases and clinical populations.

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.