The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
Abstract
:1. Introduction
2. Compounds Responsible for the Monovarietal VOOs Flavour
2.1. Phenolic Compounds
2.2. Volatile Compounds
3. Factors Affecting Compounds Responsible for Flavour of Monovarietal VOOs
3.1. Agronomic Factors
3.1.1. Cultivar
3.1.2. Ripening Degree
3.1.3. Pedoclimatic Factors
3.1.4. Time and Conditions of Preservation of Fruits
3.2. Technological Factors
3.2.1. Crushing
3.2.2. Malaxation
3.2.3. Oil Extraction
4. Varietal Characterization
5. Conclusions
Acknowledgments
Conflicts of Interest
References
- Angerosa, F.; Campestre, C.; Giansante, L. Analysis and authentication. In Olive Oil: Chemistry and Technology, 2nd ed.; Dimitrios, B., Ed.; AOCS Press: Champaign, IL, USA, 2006; pp. 113–172. ISBN 978-1-89-399788-2. [Google Scholar]
- Angerosa, F.; Campestre, C. Sensory Quality: Methodologies and Applications. In Handbook of Olive Oil-Analysis and Properties; Aparicio, R., Harwood, J., Eds.; Springer: New York, NY, USA, 2013; pp. 523–560. [Google Scholar] [CrossRef]
- Angerosa, F. Sensory quality of olive oils. In Handbook of Olive Oil. Analysis and Properties; Harwood, J., Aparicio, R., Eds.; Aspen Publishers Inc.: Gaithersburg, MD, USA, 2000; pp. 355–392. [Google Scholar] [CrossRef]
- Baldioli, M.; Servili, M.; Perretti, G.; Montedoro, G.F. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 1996, 73, 1589–1593. [Google Scholar] [CrossRef]
- Boskou, D.; Tsimidou, M.; Blekas, G. Polar phenolic compounds. In Olive Oil: Chemistry and Technology, 2nd ed.; Dimitrios, B., Ed.; AOCS Press: Champaign, IL, USA, 2006; pp. 73–92. [Google Scholar] [CrossRef]
- Bulotta, S.; Celano, M.; Lepore, S.M.; Montalcini, T.; Pujia, A.; Russo, D. Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: Focus on protection against cardiovascular and metabolic diseases. J. Transl. Med. 2014, 12, 1–9. [Google Scholar] [CrossRef] [PubMed]
- Casaburi, I.; Puoci, F.; Chimento, A.; Sirianni, R.; Ruggiero, C.; Avena, P.; Pezzi, V. Potential of olive oil phenols as chemopreventive and therapeutic agents against cancer: A review of in vitro studies. Mol. Nutr. Food Res. 2013, 57, 71–83. [Google Scholar] [CrossRef] [PubMed]
- Covas, M.I.; de la Torre, R.; Fito, M. Virgin olive oil: A key food for cardiovascular risk protection. Br. J. Nutr. 2015, 113, S19–S28. [Google Scholar] [CrossRef] [PubMed]
- Nasopoulou, C.; Karantonis, H.C.; Detopoulou, M.; Demopoulos, C.A.; Zabetakis, I. Exploiting the anti-inflammatory properties of olive (Olea europaea) in the sustainable production of functional food and neutraceuticals. Phytochem. Rev. 2014, 13, 445–458. [Google Scholar] [CrossRef]
- Pantano, D.; Luccarini, I.; Nardiello, P.; Servili, M.; Stefani, M.; Casamenti, F. Oleuropein aglycone and polyphenols from olive mill waste water ameliorate cognitive deficits and neuropathology. Br. J. Clin. Pharmacol. 2017, 83, 54–62. [Google Scholar] [CrossRef] [PubMed]
- Piroddi, M.; Albini, A.; Fabiani, R.; Giovannelli, L.; Luceri, C.; Natella, F.; Rosignoli, P.; Rossi, T.; Taticchi, A.; Servili, M.; et al. Nutrigenomics of extra-virgin olive oil: A review. BioFactors 2017, 43, 17–41. [Google Scholar] [CrossRef] [PubMed]
- Servili, M.; Selvaggini, R.; Esposto, S.; Taticchi, A.; Montedoro, G.F.; Morozzi, G. Health and sensory properties of virgin olive oil hydrophilic phenols: Agronomic and technological aspects of production that affect their occurrance in the oil. J. Chromatogr. A 2004, 1054, 113–127. [Google Scholar] [CrossRef]
- Servili, M.; Esposto, S.; Fabiani, R.; Urbani, S.; Taticchi, A.; Mariucci, F.; Selvaggini, R.; Montedoro, G.F. Phenolic compounds in olive oils: Antioxidant, heath and organoleptic activities according to their chemical structure. Inflammopharmacology 2009, 17, 76–84. [Google Scholar] [CrossRef] [PubMed]
- Shahidi, F.; Wanasundra, P.D. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 1992, 32, 67–103. [Google Scholar] [CrossRef] [PubMed]
- Tripoli, E.; Giammanco, M.; Tabacchi, G.; Di Majo, D.; Giammanco, S.; La Guardia, M. The phenolic compounds of olive oil: Structure, biological activity and beneficial effects on human health. Nutr. Res. Rev. 2005, 18, 98–112. [Google Scholar] [CrossRef] [PubMed]
- Vilaplana-Perez, C.; Aunon, D.; Garcia-Flores, L.A.; Gil-Izquierdo, A. Hydroxytyrosol and potential uses in cardiovascular diseases, cancer, and AIDS. Front. Nutr. 2014, 1, 18. [Google Scholar] [CrossRef] [PubMed]
- Visioli, F. Olive oil phenolics: Where do we stand? Where should we go? J. Sci. Food Agric. 2012, 92, 2017–2019. [Google Scholar] [CrossRef] [PubMed]
- McEwan, J.A. Consumer attitudes and olive oil acceptance: The potential consumer. Grasas y Aceites 1994, 45, 9–15. [Google Scholar] [CrossRef]
- Pagliarini, E.; Bertuccioli, M.; Abbà, S. Consumer attitudes and olive oil acceptance: The traditional consumer. Grasas y Aceites 1994, 45, 16–19. [Google Scholar] [CrossRef]
- Cicerale, S.; Lucas, L.; Keast, R. Biological activities of phenolic compounds present in virgin olive oil. Int. J. Mol. Sci. 2010, 11, 458–479. [Google Scholar] [CrossRef] [PubMed]
- Visioli, F.; Galli, C.; Plasmati, E.; Viappiani, S.; Hernandez, A.; Colombo, C.; Sala, A. Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress. Circulation 2000, 102, 2169–2171. [Google Scholar] [CrossRef] [PubMed]
- Owen, R.; Giacosa, A.; Hull, W.; Haubner, R.; Würtele, G.; Spiegelhalder, B.; Bartsch, H. Olive-oil consumption and health: The possible role of antioxidants. Lancet Oncol. 2000, 1, 107–112. [Google Scholar] [CrossRef]
- Martin-Pelaez, S.; Covas, M.I.; Fito, M.; Kusar, A.; Pravst, I. Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims. Mol. Nutr. Food Res. 2013, 57, 760–771. [Google Scholar] [CrossRef] [PubMed]
- Tuck, K.L.; Hayball, P.J. Major phenolic compounds in olive oil: Metabolism and health effects. J. Nutr. Biochem. 2002, 13, 636–644. [Google Scholar] [CrossRef]
- Visioli, F.; Galli, C. Olive oil phenols and their potential effects on human health. J. Agric. Food Chem. 1998, 46, 4292–4296. [Google Scholar] [CrossRef]
- Cinquanta, L.; Esti, M.; La Notte, E. Evolution of phenolic compounds in virgin olive oil during storage. J. Am. Oil Chem. Soc. 1997, 74, 1259–1264. [Google Scholar] [CrossRef]
- Cinquanta, L.; Esti, M.; Di Matteo, M. Oxidative stability of virgin olive oils. J. Am. Oil Chem. Soc. 2001, 78, 1197–1202. [Google Scholar] [CrossRef]
- Esposto, S.; Taticchi, A.; Urbani, S.; Selvaggini, R.; Veneziani, G.; Di Maio, I.; Sordini, B.; Servili, M. Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. Food Chem. 2017, 229, 726–733. [Google Scholar] [CrossRef] [PubMed]
- Ottaviani, M.F.; Spallaci, M.; Cangiotti, M.; Bacchiocca, M.; Ninfali, P. Electron paramagnetic resonance investigations of free radicals in extra virgin olive oils. J. Agric. Food Chem. 2001, 49, 3691–3696. [Google Scholar] [CrossRef] [PubMed]
- Psomiadou, E.; Tsimidou, M. Stability of virgin olive oil: 1. Autoxidation studies. J. Agric. Food Chem. 2002, 50, 716–721. [Google Scholar] [CrossRef] [PubMed]
- Velasco, J.; Dobarganes, C. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 2002, 104, 661–676. [Google Scholar] [CrossRef]
- Andrewes, P.; Busch, J.L.H.C.; de Joode, T.; Groenewegen, A.; Alexandre, H. Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycon as a key contributor to pungency. J. Agric. Food Chem. 2003, 51, 1415–1420. [Google Scholar] [CrossRef] [PubMed]
- Gutiérrez-Rosales, F.; Ríos, J.J.; Gómez-Rey, M.L. Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry. J. Agric. Food Chem. 2003, 51, 6021–6025. [Google Scholar] [CrossRef] [PubMed]
- Servili, M.; Montedoro, G.F. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Technol. 2002, 104, 602–613. [Google Scholar] [CrossRef]
- Angerosa, F.; Mostallino, R.; Basti, C.; Vito, R. Virgin olive oil odour notes: their relationships with volatile compounds from lipoxygenase pathways and secoiridoid compounds. Food Chem. 2000, 68, 283–287. [Google Scholar] [CrossRef]
- Favati, E.; Caporale, G.; Bertuccioli, M. Rapid determination of phenol content in extra virgin olive oil. Grasas y Aceites 1994, 45, 68–70. [Google Scholar] [CrossRef]
- Gutiérrez Rosales, F.; Perdiguero, S.; Gutiérrez, R.; Olias, J.M. Evaluation of the bitter taste in virgin olive oil. J. Am. Oil Chem. Soc. 1992, 69, 394–395. [Google Scholar] [CrossRef]
- Aparicio, R.; Morales, M.T.; Alonso, M.V. Authentication of European virgin olive oils by their chemical compounds, sensory attributes, and consumers’ attitudes. J. Agric. Food Chem. 1997, 45, 1076–1083. [Google Scholar] [CrossRef]
- Caporale, G.; Policastro, S.; Carlucci, A.; Monteleone, E. Consumer expectations for sensory properties in virgin olive oils. Food Qual. Prefer. 2006, 17, 116–125. [Google Scholar] [CrossRef]
- Monteleone, E.; Caporale, G.; Carlucci, A.; Pagliarini, E. Optimisation of extra virgin olive oil quality. J. Sci. Food Agric. 1999, 77, 31–37. [Google Scholar] [CrossRef]
- Angerosa, F.; d’Alessandro, N.; Corana, F.; Mellerio, G. Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry. J. Agric. Food Chem. 1995, 43, 1802–1807. [Google Scholar] [CrossRef]
- Montedoro, G.F.; Servili, M.; Baldioli, M.; Miniati, E. Simple and hydrolizable compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem. 1992, 40, 1571–1576. [Google Scholar] [CrossRef]
- Montedoro, G.F.; Servili, M.; Baldioli, M.; Miniati, E. Simple and hydrolizable compounds in virgin olive oil. Note 2: Initial characterization of the hydrolizable fraction. J. Agric. Food Chem. 1992, 40, 1577–1580. [Google Scholar] [CrossRef]
- Montedoro, G.F.; Servili, M.; Baldioli, M.; Selvaggini, R.; Miniati, E.; Macchioni, A. Simple and hydrolizable compounds in virgin olive oil. Note 3: Spectroscopic characterization of the secoiridoid derivatives. J. Agric. Food Chem. 1993, 41, 2228–2234. [Google Scholar] [CrossRef]
- Perri, E.; Raffaelli, A.; Sindona, G. Quantitation of Oleuropein in Virgin Olive Oil by Ionspray Mass Spectrometry–Selected Reaction Monitoring. J. Agric. Food Chem. 1999, 47, 4156–4160. [Google Scholar] [CrossRef] [PubMed]
- Brenes, M.; Hidalgo, F.J.; García, A.; Ríos, J.J.; García, P.; Zamora, R.; Garrido, A. Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J. Am. Oil Chem. Soc. 2000, 77, 715–720. [Google Scholar] [CrossRef]
- Owen, R.W.; Mier, W.; Giacosa, A.; Hull, W.E.; Spiegelhalder, B.; Bartsch, H. Identification of lignans as major components in the phenolic fraction of olive oil. Clin. Chem. 2000, 46, 976–988. [Google Scholar] [PubMed]
- García, A.; Brenes, M.; Martínez, F.; Alba, J.; García, P.; Garrido, A. High-performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale. J. Am. Oil Chem. Soc. 2001, 78, 625–629. [Google Scholar] [CrossRef]
- Kiritsakis, A.K. Flavor Components of Olive Oil—A Review. J. Am. Oil Chem. Soc. 1998, 75, 673–681. [Google Scholar] [CrossRef]
- Soler-Rivas, C.; Espin, J.C.; Wichers, H.J. Oleuropein and related compounds. A review. J. Sci. Food Agric. 2000, 80, 1013–1023. [Google Scholar] [CrossRef]
- Angerosa, F.; Di Giacinto, L. Caratteristiche di qualità dell’olio di oliva vergine in relazione ai metodi di frangitura. Nota II. Riv. Ital. Delle Sostanze Grasse 1995, 72, 1–4. [Google Scholar]
- Tovar, M.J.; Motilva, M.J.; Luna, M.; Girona, J.; Romero, M.P. Analytical characteristics of virgin olive oil from young trees (Arbequina cultivar) growing under linear irrigation strategies. J. Am. Oil Chem. Soc. 2001, 78, 843–849. [Google Scholar] [CrossRef]
- Beauchamp, G.K.; Keast, R.S.J.; Morel, D.; Lin, J.; Pika, J.; Han, Q.; Lee, C.H.; Smith, A.B.; Breslin, P.A.S. Ibuprofen-like activity in extra-virgin olive oil. Nature 2005, 437, 45–46. [Google Scholar] [CrossRef] [PubMed]
- Mateos, R.; Cert, A.; Pérez-Camino, M.C.; García, J.M. Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives. J. Am. Oil Chem. Soc. 2004, 81, 71–75. [Google Scholar] [CrossRef]
- Angerosa, F.; Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G.F. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. J. Chromatogr. A 2004, 1054, 17–31. [Google Scholar] [CrossRef]
- Kalua, C.M.; Allen, M.S.; Bedgood, D.R., Jr.; Bishop, A.G.; Prenzler, P.D.; Robards, K. Olive oil volatile compounds, flavour development and quality: A critical review. Food Chem. 2007, 100, 273–286. [Google Scholar] [CrossRef]
- Angerosa, F. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur. J. Lipid Sci. Technol. 2002, 104, 639–660. [Google Scholar] [CrossRef]
- Morales, M.T.; Aparicio, R.; Ríos, J.J. Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil. J. Chromatogr. A 1994, 668, 455–462. [Google Scholar] [CrossRef]
- Vick, B.A.; Zimmermann, D.C. The lipoxygenase pathway. In The Biochemistry of Plants; Stumpf, P.K., Conn, E.E., Eds.; Academic Press: New York, NY, USA, 1987; pp. 53–90. [Google Scholar]
- Hatanaka, A. The biogeneration of green odour by green leaves. Phytochemistry 1993, 34, 1201–1218. [Google Scholar] [CrossRef]
- Olías, J.M.; Perez, A.G.; Ríos, J.J.; Sanz, L.C. Aroma of virgin olive oil: Biogenesis of the “green” odor notes. J. Agric. Food Chem. 1993, 41, 2368–2373. [Google Scholar] [CrossRef]
- Angerosa, F.; Lanza, B.; Marsilio, V. Biogenesis of “fusty” defect in virgin olive oils. Grasas y Aceites 1996, 47, 142–150. [Google Scholar] [CrossRef]
- Angerosa, F.; Lanza, B.; Marsilio, V.; Cumitini, S. Olive oil off odour compounds produced by Aspergillus and Penicillium. Acta Hortic. 1999, 474, 695–699. [Google Scholar] [CrossRef]
- Aparicio, R.; Rocha, S.M.; Delgadillo, I.; Morales, M.T. Detection of rancid defect in virgin olive oil by the electronic nose. J. Agric. Food Chem. 2000, 48, 853–860. [Google Scholar] [CrossRef] [PubMed]
- Morales, M.T.; Luna, G.; Aparicio, R. Sensory and chemical evaluation of winey-vinegary defect in virgin olive oils. Eur. Food Res. Technol. 2000, 211, 222–228. [Google Scholar] [CrossRef]
- Morales, M.T.; Luna, G.; Aparicio, R. Comparative study of virgin olive oil sensory defects. Food Chem. 2005, 91, 293–301. [Google Scholar] [CrossRef]
- Salas, J.J.; Sánchez, C.; García-González, D.L.; Aparicio, R. Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves. J. Agric. Food Chem. 2005, 53, 1648–1655. [Google Scholar] [CrossRef] [PubMed]
- Luna, G.; Morales, M.T.; Aparicio, R. Characterisation of 39 varietal virgin olive oils by their volatile compositions. Food Chem. 2006, 98, 243–252. [Google Scholar] [CrossRef]
- Angerosa, F.; d’Alessandro, N.; Basti, C.; Vito, R. Biogeneration of volatile compounds in virgin olive oil: Their evolution in relation to malaxation time. J. Agric. Food Chem. 1998, 46, 2940–2944. [Google Scholar] [CrossRef]
- Angerosa, F.; Camera, L.; d’Alessandro, N.; Mellerio, G. Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils. J. Agric. Food Chem. 1998, 46, 648–653. [Google Scholar] [CrossRef] [PubMed]
- Salas, J.J.; Williams, M.; Harwood, J.H.; Sánchez, J. Lipoxygenase activity in olive (Olea europaea) fruit. J. Am. Oil Chem. Soc. 1999, 76, 1163–1168. [Google Scholar] [CrossRef]
- Salas, J.J.; Sánchez, J. Hydroperoxide lyase from olive (Olea europaea) fruit. Plant Sci. 1999, 143, 19–26. [Google Scholar] [CrossRef]
- Salas, J.J.; Sánchez, J. Alcohol dehydrogenases from olive (Olea europaea) fruit. Phytochemistry 1998, 48, 35–40. [Google Scholar] [CrossRef]
- Salas, J.J. Characterization of alcohol acyltransferase from olive fruit. J. Agric. Food Chem. 2004, 52, 3155–3158. [Google Scholar] [CrossRef] [PubMed]
- Hatanaka, A.; Kajiwara, T.; Horino, H.; Inokuchi, K. Odour-structure relationships in n-hexanols and n-hexenales. Z. Naturforsch. 1992, 47c, 183–189. [Google Scholar]
- Pelosi, P. Odorant-binding proteins. Crit. Rev. Biochem. Mol. Biol. 1994, 29, 199–228. [Google Scholar] [CrossRef] [PubMed]
- Rossiter, K.J. Structure-odor relationships. Chem. Rev. 1996, 96, 3201–3240. [Google Scholar] [CrossRef] [PubMed]
- O’Connell, R.J.; Stevens, D.A.; Akers, R.P.; Coppola, D.M.; Grant, A.J. Individual differences in the quantitative and qualitative responses human subjects to various odours. Chem. Senses 1989, 14, 293–302. [Google Scholar] [CrossRef]
- Guth, H.; Grosch, W. A comparative study of the potent odorants of different virgin olive oils. Fett Wiss. Technol./Fat Sci. Technol. 1991, 93, 335–339. [Google Scholar] [CrossRef]
- Guth, H.; Grosch, W. Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays. J. Am. Oil Chem. Soc. 1993, 70, 513–518. [Google Scholar] [CrossRef]
- Breslin, P.A.S. Interactions among salty, sour and bitter compounds. Trends Food Sci. Technol. 1996, 71, 390–399. [Google Scholar] [CrossRef]
- Erickson, R.P.; Covey, E. On the singularity of taste sensations: What is a taste primary? Physiol. Behav. 1980, 25, 527–533. [Google Scholar] [CrossRef]
- Servili, M.; Conner, J.M.; Piggott, J.R.; Withers, S.J.; Paterson, A. Sensory characterisation of virgin olive oil and relationship with headspace composition. J. Sci. Food Agric. 1995, 67, 61–70. [Google Scholar] [CrossRef]
- Morales, M.T.; Alonso, M.V.; Ríos, J.J.; Aparicio, R. Virgin olive oil aroma: Relationship between volatile compounds and sensory attributes by chemometrics. J. Agric. Food Chem. 1995, 43, 2925–2931. [Google Scholar] [CrossRef]
- Aparicio, R.; Morales, M.T. Sensory wheels: A statistical technique for comparing QDA panels. Application to virgin olive oil. J. Sci. Food Agric. 1995, 67, 247–257. [Google Scholar] [CrossRef]
- Aparicio, R.; Morales, M.T.; Alonso, M.V. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel. J. Am. Oil Chem. Soc. 1996, 73, 1253–1264. [Google Scholar] [CrossRef]
- Brenes, M.; Garcia, A.; Garcia, P.; Ríos, J.J.; Garrido, A. Phenolic compounds in Spanish oils. J. Agric. Food Chem. 1999, 47, 3535–3540. [Google Scholar] [CrossRef] [PubMed]
- Esti, M.; Cinquanta, L.; La Notte, E. Phenolic compounds in different olive varieties. J. Agric. Food Chem. 1998, 46, 32–35. [Google Scholar] [CrossRef] [PubMed]
- Pannelli, G.; Servili, M.; Famiani, F.; Montedoro, G.F. Agro-climatic factors and characteristics of the composition of virgin olive oils. Acta Hortic. 1990, 286, 477–480. [Google Scholar] [CrossRef]
- Uceda, M.; Hermoso, M.; García-Ortiz, A.; Jimenez, A.; Beltrán, G. Intraspecific variation of oil contents and the characteristics of oils in olive cultivars. Acta Hortic. 1999, 474, 659–662. [Google Scholar] [CrossRef]
- Aparicio, R.; Luna, G. Characterization of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol. 2002, 104, 614–627. [Google Scholar] [CrossRef]
- Angerosa, F.; Di Giacinto, L.; d’Alessandro, N. Quantitation of some flavour components of the “green” attributes in virgin olive oils. J. High Resol. Chromatogr. 1997, 20, 507–510. [Google Scholar] [CrossRef]
- Connor, D.J.; Fereres, E. The physiology of adaptation and yield expression in olive. Hortic. Rev. 2005, 31, 155–229. [Google Scholar] [CrossRef]
- Amiot, M.J.; Fleuriet, A.; Macheix, J.J. Importance and evolution of phenolic compounds in olive during growth and maturation. J. Agric. Food Chem. 1986, 34, 823–826. [Google Scholar] [CrossRef]
- Amiot, M.J.; Fleuriet, A.; Macheix, J.J. Accumulation of oleuropein derivatives during olive maturation. Phytochemistry 1989, 28, 67–69. [Google Scholar] [CrossRef]
- Rotondi, A.; Bendini, A.; Cerretani, L.; Mari, M.; Lercker, G.; Toschi, T.G. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil. J. Agric. Food Chem. 2004, 52, 3649–3654. [Google Scholar] [CrossRef] [PubMed]
- Ryan, D.; Antolovich, M.; Prenzler, P.; Robards, K.; Lavee, S. Biotransformations of phenolic compounds. Sci. Hortic. 2002, 92, 147–176. [Google Scholar] [CrossRef]
- Baccouri, O.; Cerretani, L.; Bendini, A.; Caboni, M.F.; Zarrouk, M.; Pirrone, L.; Ben Lilled, D.D. Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones. Eur. J. Lipid Sci. Technol. 2007, 109, 1208–1217. [Google Scholar] [CrossRef]
- Caponio, F.; Gomes, T.; Pasqualone, A. Phenolic compounds in virgin olive oils: Influence of the degree of olive ripeness on organoleptic characteristics and shelf-life. Eur. Food Res. Technol. 2001, 212, 329–333. [Google Scholar] [CrossRef]
- Gómez-Rico, A.; Fregapane, G.; Salvador, M.D. Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. Food Res. Inter. 2008, 41, 433–440. [Google Scholar] [CrossRef]
- Limiroli, R.; Consonni, R.; Ottolina, G.; Marsilio, V.; Bianchi, G.; Zetta, L. 1H and 13C NMR characterization of new oleuropein aglycones. J. Chem. Soc. Perk. Trans. 1 1995, 5, 1519–1523. [Google Scholar] [CrossRef]
- Angerosa, F.; Basti, C. Olive oil volatile compounds from the lipoxygenase pathway in relation to fruit ripeness. Ital. J. Food Sci. 2001, 13, 421–428. [Google Scholar]
- Montedoro, G.F.; Bertuccioli, M.; Anichini, F. Aroma analysis of virgin olive oil by head space (volatiles) and extraction technique. In Flavor of Foods and Beverages: Chemistry and Technology; Charalambousand, G., Inglett, G.E., Eds.; Academic Press: New York, NY, USA, 1978; pp. 247–281. [Google Scholar]
- Solinas, M.; Marsilio, V.; Angerosa, F. Evoluzione di alcuni componenti dell’aroma degli oli di oliva in relazione al grado di maturazione delle olive. Riv. Ital. Sostanze Gr. 1987, 64, 475–480. [Google Scholar]
- Aparicio, R.; Morales, M.T. Characterization of olive ripeness by green aroma compounds of virgin olive oil. J. Agric. Food Chem. 1998, 46, 1116–1122. [Google Scholar] [CrossRef]
- Morales, M.T.; Aparicio, R.; Calvente, J.J. Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil. Flavour Frag. J. 1996, 11, 171–178. [Google Scholar] [CrossRef]
- Issaoui, M.; Flamini, G.; Brahmi, F.; Dabbou, S.; Ben Hassine, K.; Taamali, A.; Chehab, H.; Ellouz, M.; Zarrouk, M.; Hammami, M. Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils. Food Chem. 2010, 119, 220–225. [Google Scholar] [CrossRef]
- Bauer, K.; Garbe, D.; Surburg, H. Common Fragrance and Flavor Materials: Preparation, Properties and Uses, 2nd ed.; VCH Publishers: Weinheim, Germany, 1990; pp. 7–18. [Google Scholar]
- Vichi, S.; Pizzale, L.; Conte, L.; Buxaderas, S.; Pez-Tamames, E.L. Solid-Phase Microextraction in the analysis of virgin olive oil volatile fraction: Characterization of virgin olive oils from two distinct geographical areas of Northern Italy. J. Agric. Food Chem. 2003, 51, 6572–6577. [Google Scholar] [CrossRef] [PubMed]
- Bortolomeazzi, R.; Berno, P.; Pizzale, L.; Conte, L.S. Sesquiterpene, alkene, and alkane hydrocarbons in virgin olive oils of different varieties and geographical origins. J. Agric. Food Chem. 2001, 49, 3278–3283. [Google Scholar] [CrossRef] [PubMed]
- Guinda, A.; Lanzón, A.; Albi, T. Differences in hydrocarbons of virgin olive oils obtained from several olive varieties. J. Agric. Food Chem. 1996, 44, 1723–1726. [Google Scholar] [CrossRef]
- Temime, S.B.; Campeol, E.; Cioni, P.L.; Daoud, D.; Zarrouk, M. Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino. Food Chem. 2006, 99, 315–325. [Google Scholar] [CrossRef]
- Aguilera, M.P.; Beltrán, G.; Ortega, D.; Fernández, A.; Jiménez, A.; Uceda, M. Characterisation of virgin olive oil of Italian olive cultivars: ‘Frantoio’ and ‘Leccino’, grown in Andalusia. Food Chem. 2005, 89, 387–391. [Google Scholar] [CrossRef]
- Beede, R.H.; Goldhamer, D.A. Olive irrigation management. In Olive Production Manual; Ferguson, L., Sibetti, G.S., Martin, G.C., Eds.; University of California: Oakland, CA, USA, 1994; pp. 61–68. [Google Scholar]
- Inglese, P.; Barone, E.; Gullo, G. The effect of complementary irrigation on fruit growth, ripening pattern and oil characteristics of olive (Olea europaea L.) cv. Carolea. J. Hortic. Sci. 1996, 71, 257–263. [Google Scholar] [CrossRef]
- Pannelli, G.; Servili, M.; Selvaggini, R.; Baldioli, M.; Montedoro, G.F. Effect of agronomic and seasonal factors on olive (Olea europaea L.) production and on the qualitative characteristics of the oil. Acta Hortic. 1994, 356, 239–243. [Google Scholar] [CrossRef]
- Gómez-Rico, A.; Salvador, M.D.; Fregapane, G. Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca). Food Res. Int. 2009, 42, 1067–1076. [Google Scholar] [CrossRef]
- Gómez-Rico, A.; Salvador, M.D.; La Greca, M.; Fregapane, G. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. J. Agric. Food Chem. 2006, 54, 7130–7136. [Google Scholar] [CrossRef] [PubMed]
- Servili, M.; Esposto, S.; Lodolin, E.; Selvaggini, R.; Taticchi, A.; Urbani, S.; Montedoro, G.F.; Serravalle, M.; Gucci, R. Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. J. Agric. Food Chem. 2007, 55, 6609–6618. [Google Scholar] [CrossRef] [PubMed]
- Pannelli, G.; Famiani, F.; Servili, M.; Montedoro, G.F. Agroclimatic factors and characteristics of the compostion of virgin olive oils. Acta Hortic. 1989, 286, 477–480. [Google Scholar] [CrossRef]
- Patumi, M.; D’Andria, R.; Fontanazza, G.; Morelli, G.; Giori, P.; Sorrentino, G. Yield and oil quality of intensively trained trees of three cultivars of olive under different irrigation regimes. J. Hortic. Sci. Biotech. 1999, 74, 729–737. [Google Scholar] [CrossRef]
- Patumi, M.; D’Andria, R.; Marsilio, G.; Fontanazza, G.; Morelli, G.; Lanza, B. Olive and olive oil quality after intensive monocone olive growing (Olea europaea L.; cv. Kalamata) in different irrigation regimes. Food Chem. 2002, 77, 27–34. [Google Scholar] [CrossRef]
- Salas, J.; Pastor, M.; Castro, J.; Vega, V. Irrigation effects on fatty acidic composition, organoleptic characteristics and other quality parameters of virgin olive oils. Grasas y Aceites 1997, 48, 74–82. [Google Scholar] [CrossRef]
- Tovar, M.J.; Romero, M.P.J.; Girona, M.J. L-Phenylalanine ammonia-lyase activity and concentration of phenolics in developing fruit of olive tree (Olea europaea L. cv. Arbequina) grown under different irrigation regimes. J. Sci. Food Agric. 2002, 82, 892–898. [Google Scholar] [CrossRef]
- Dabbou, S.; Chehab, H.; Faten, B.; Dabbou, S.; Esposto, S.; Selvaggini, R.; Taticchi, A.; Servili, M.; Montedoro, G.F.; Hammami, M. Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions. Agric. Water Manag. 2010, 97, 763–768. [Google Scholar] [CrossRef]
- D’Andria, R.; Morelli, G.; Martuccio, G.; Fontanazza, G.; Patumi, M. Valutazione della produzione e della qualità dell’olio di giovani piante di olivo allevate con diversi regimi idrici. Italus Hortus 1996, 3, 23–31. [Google Scholar]
- Tovar, M.J.; Motilva, M.J.; Romero, M.P. Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. J. Agric. Food Chem. 2001, 49, 5502–5508. [Google Scholar] [CrossRef] [PubMed]
- Gómez-Rico, A.; Salvador, M.D.; Moriana, A.; Pérez, D.; Olmedilla, N.; Ribas, F.; Fregapane, G. Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality. Food Chem. 2007, 100, 568–578. [Google Scholar] [CrossRef]
- Aparicio, R.; Roda, L.; Albi, M.A.; Gutiérrez, F. Effect of various compounds on virgin olive oil stability measured by Rancimat. J. Agric. Food Chem. 1999, 47, 4150–4155. [Google Scholar] [CrossRef] [PubMed]
- Berenguer, M.J.; Vossen, P.M.; Grattan, S.R.; Connell, J.H.; Polito, V.S. Tree irrigation levels for optimum chemical and sensory properties of olive oil. HortScience 2006, 41, 427–432. [Google Scholar]
- Tovar, M.J.; Romero, M.P.; Alegre, S.; Girona, J.; Motilva, M.J. Composition and organoleptic characteristics of oil from Arbequina olive (Olea europaea L.) trees under deficit irrigation. J. Sci. Food Agric. 2002, 82, 1755–1763. [Google Scholar] [CrossRef]
- Servili, M.; Baldioli, M.; Montedoro, G.F. Phenolic composition of VOO in relationship to some chemical and physical aspects of malaxation. Acta Hortic. 1994, 356, 331–336. [Google Scholar] [CrossRef]
- Servili, M.; Piacquadio, P.; De Stefano, G.; Taticchi, A.; Sciancalepore, V. Influence of a new crushing technique on the composition of the volatile compounds and related sensory quality on virgin olive oil. Eur. J. Lipid Sci. Technol. 2002, 104, 483–489. [Google Scholar] [CrossRef]
- Bianco, A.D.; Piperno, A.; Romeo, G.; Uccella, N. NMR experiments of oleuropein biomimetic hydrolysis. J. Agric. Food Chem. 1999, 47, 3665–3668. [Google Scholar] [CrossRef] [PubMed]
- Spanier, A.M.; Shahidi, F.; Parliament, T.H.; Mussiman, C.; Ho, C.T.; Tratras Contis, E.; Servili, M.; Selvaggini, R.; Taticchi, A.; Montedoro, G.F. Headspace composition of virgin olive oil evaluated by solid phase microextraction: Relationships with the oil sensory characteristics. In Food Flavors and Chemistry: Advances of the New Millennium; Spanier, A.M., Shahidi, F., Parliment, T.H., Mussinan, C., Ho, C.-T., Tratras Contis, E., Eds.; The Royal Society of Chemistry Publishers: Cambridge, UK, 2001; pp. 236–247. [Google Scholar] [CrossRef]
- Servili, M.; Taticchi, A.; Esposto, S.; Urbani, S.; Selvaggini, R.; Montedoro, G.F. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. J. Agric. Food Chem. 2007, 55, 7028–7035. [Google Scholar] [CrossRef] [PubMed]
- Angerosa, F.; Basti, C.; Vito, R.; Lanza, B. Effect of fruit stone removal on the production of virgin olive oil volatile compounds. Food Chem. 1999, 67, 295–299. [Google Scholar] [CrossRef]
- Runcio, A.; Sorgonà, L.; Mincione, A.; Santacaterina, S.; Poiana, M. Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria. Effect of processing methods, cultivar, stone removal, and antracnose attack. Food Chem. 2008, 106, 735–740. [Google Scholar] [CrossRef]
- Artajo, L.S.; Romero, M.P.; Suárez, M.; Motilva, M.J. Partition of phenolic compounds during the virgin olive oil industrial extraction process. Eur. Food Res. Technol. 2007, 225, 617–625. [Google Scholar] [CrossRef]
- Vierhuis, E.; Servili, M.; Baldioli, M.; Schols, H.A.; Voragen, A.G.J.; Montedoro, G.F. Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides. J. Agric. Food Chem. 2001, 49, 1218–1223. [Google Scholar] [CrossRef] [PubMed]
- Servili, M.; Baldioli, M.; Selvaggini, R.; Mariotti, F.; Federici, E.; Montedoro, G.F. Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil. In Advances in Plant Lipid Researh; Sánchez, J., Cerdá-Olmedo, E., Martínez-Force, E., Eds.; Universidad de Sevilla, Secretariado de Publicaciones: Sevilla, Spain, 1998; pp. 307–310. ISBN 84-472-0481-2. [Google Scholar]
- Spencer, C.M.; Cai, Y.; Martin, R.; Gaffney, S.H.; Goulding, P.N.; Magnolato, D.; Lilley, T.H.; Haslam, E. Polyphenol complexation-some thoughts and observations. Phytochemistry 1988, 27, 2397–2409. [Google Scholar] [CrossRef]
- Angerosa, F.; Mostallino, R.; Basti, C.; Vito, R. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 2001, 72, 19–28. [Google Scholar] [CrossRef]
- Kalua, C.M.; Bedgood, D.R., Jr.; Bishop, A.G.; Prenzler, P.D. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. J. Agric. Food Chem. 2006, 54, 7641–7651. [Google Scholar] [CrossRef] [PubMed]
- Servili, M.; Baldioli, M.; Begliomini, A.L.; Selvaggini, R.; Montedoro, G.F. The phenolic and volatile compounds of virgin olive oil: Relationships with the endogenous oxidoreductases during the mechanical oil extraction process. In Flavour and Fragrance Chemistry; Lanzotti, V., Taglialatela-Scafati, O., Eds.; Kluwer Academic Publishers: Dordrecht, The Netherlands, 2000; pp. 163–173. ISBN 978-0-79-236211-1. [Google Scholar]
- Tsimidou, M.; Papadopoulos, G.; Boskou, D. Phenolic compounds and stability of virgin olive oil-Part I. Food Chem. 1992, 45, 141–144. [Google Scholar] [CrossRef]
- Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G.F. Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. J. Am. Oil Chem. Soc. 2003, 80, 685–695. [Google Scholar] [CrossRef]
- Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G.F. Volatile compounds and phenolic composition of virgin olive oil: Optimization of temperature and time of exposure of olive pastes to air. J. Agric. Food Chem. 2003, 51, 7980–7988. [Google Scholar] [CrossRef] [PubMed]
- Morales, M.T.; Angerosa, F.; Aparicio, R. Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications. Grasas y Aceites 1999, 50, 114–121. [Google Scholar] [CrossRef] [Green Version]
- Salas, J.J.; Sánchez, J. The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase. J. Agric. Food Chem. 1999, 47, 809–812. [Google Scholar] [CrossRef] [PubMed]
- Amirante, P.; Catalano, P.; Amirante, R.; Montel, G.; Dugo, G.; LoTurco, V.; Baccioni, L.; Fazio, D.; Mattei, A.; Marotta, F. Estrazione da paste denocciolate. Olivo Olio 2001, 4, 48–55. [Google Scholar]
- Di Giovacchino, L.; Solinas, M.; Miccoli, M. Effect of extraction systems on the quality of virgin olive oil. J. Am. Oil Chem. Soc. 1994, 71, 1189–1194. [Google Scholar] [CrossRef]
- Montedoro, G.F.; Servili, M. Tradizione e Innovazioni Tecnologiche Nell’estrazione Degli Oli Extravergini di Oliva. In Proceedings of the International Congress “Olive oil quality”, Firenze, Italy, 1–3 December 1992; pp. 97–108. [Google Scholar]
- Servili, M.; De Stefano, G.; Piacquadio, P.; Di Giovacchino, L.; Sciancalepore, V. Effect of extraction systems on the phenolic composition of virgin olive oils. Eur. J. Lipid Sci. Technol. 1999, 101, 328–332. [Google Scholar]
- Welsh, F.W.; Williams, R.E. The use of vegetable oils to recover compound from aqueous solutions. J. Chem. Technol. Biot. 1989, 46, 169–178. [Google Scholar] [CrossRef]
- Di Giovacchino, L.; Serraiocco, A. Influenza dei sistemi di lavorazione delle olive sulla composizione dello spazio di testa degli oli. Riv. Ital. Sostanze Gr. 1995, 72, 443–450. [Google Scholar]
- Di Giovacchino, L.; Sestili, S.; Di Vincenzo, D. Influence of olive processing on virgin olive oil quality. Eur. J. Lipid Sci. Technol. 2002, 104, 587–601. [Google Scholar] [CrossRef]
- Angerosa, F.; Di Giovacchino, L. Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters. Grasas y Aceites 1996, 47, 247–254. [Google Scholar] [CrossRef]
- Di Giovacchino, L.; Costantini, N.; Ferrante, M.L.; Serraiocco, A. Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving. Grasas y Aceites 2002, 53, 179–186. [Google Scholar] [CrossRef]
- Di Giovacchino, L.; Costantini, N.; Serraiocco, A.; Surricchio, G.; Basti, C. Natural antioxidants and volatile compounds of virgin olive oils obtained by two and three-phases centrifugal decanters. Eur. J. Lipid Sci. Technol. 2001, 103, 279–285. [Google Scholar] [CrossRef]
- Stefanoudaki, E.; Kotsifaki, F.; Koutsaftakis, A. Classification of virgin olive oils of the two major cretan cultivars based on their fatty acid composition. J. Am. Oil Chem. Soc. 1999, 76, 623–626. [Google Scholar] [CrossRef]
- Montalegre, C.; Alegre, M.L.; García-Ruiz, C. Traceability markers to the botanical origin in olive oils. J. Agric. Food Chem. 2010, 58, 28–38. [Google Scholar] [CrossRef] [PubMed]
- Martins-Lopes, P.; Gomes, S.; Santos, E.; Guedes-Pinto, H. DNA markers for Portuguese olive oil fingerprinting. J. Agric. Food Chem. 2008, 56, 11786–11791. [Google Scholar] [CrossRef] [PubMed]
- Muzzalupo, I.; Pellegrino, M.; Perri, E. Detection of DNA in virgin olive oils extracted from destoned fruits. Eur. Food Res. Technol. 2007, 224, 469–475. [Google Scholar] [CrossRef]
- Pafundo, S.; Agrimonti, C.; Maestri, E.; Marmiroli, N. Applicability of SCAR markers to food genomics: Olive oil traceability. J. Agric. Food Chem. 2007, 55, 6052–6059. [Google Scholar] [CrossRef] [PubMed]
- Pasqualone, A.; Montemurro, C.; Summo, C.; Sabetta, W.; Caponio, F.; Blanco, A. Effectiveness of microsatellite DNA markers in checking the identity of Protected Designation of Origin extra virgin olive oil. J. Agric. Food Chem. 2007, 55, 3857–3862. [Google Scholar] [CrossRef] [PubMed]
- Poljuha, D.; Sladonja, B.; Ŝetić, E.; Milotić, A.; Bandelj, D.; Jakŝe, J.; Javornik, B. DNA fingerprinting of olive varieties in Istria (Croatia) by microsatellite markers. Sci. Hortic. 2008, 115, 223–230. [Google Scholar] [CrossRef]
- Claros, M.G.; Crespillo, R.; Aguilar, M.L.; Cánovas, F.M. DNA fingerprint and classification of geographically related genotypes of olive-tree (Olea europaea L.). Euphytica 2000, 116, 131–142. [Google Scholar] [CrossRef]
- Breton, C.; Claux, D.; Metton, I.; Skorski, G.; Bervill, A. Comparative study of methods for DNA preparation from olive oil samples to identify cultivars SSR alleles in commercial oil samples: Possible forensic applications. J. Agric. Food Chem. 2004, 52, 531–537. [Google Scholar] [CrossRef] [PubMed]
- Ayed, R.B.; Grati-Kamoun, N.; Moreau, F.; Rebaï, A. Comparative study of microsatellite profiles of DNA from oil and leaves of two Tunisian olive cultivars. Eur. Food Res. Technol. 2009, 229, 757–762. [Google Scholar] [CrossRef]
- Montemurro, C.; Pasqualone, A.; Simeone, R.; Sabetta, W.; Blanco, A. AFLP molecular markers to identify virgin olive oils from a single Italian cultivars. Eur. Food Res. Technol. 2008, 226, 1439–1444. [Google Scholar] [CrossRef]
- Consolandi, C.; Palmieri, L.; Severgnini, M.; Maestri, E.; Marmiroli, N.; Agrimonti, C.; Baldoni, L.; Donini, P.; De Bellis, G.; Castiglioni, B. A procedure for olive oil traceability and authenticity: DNA extraction, multiplex PCR and LDR–universal array analysis. Eur. Food Res. Technol. 2008, 227, 1429–1438. [Google Scholar] [CrossRef]
- Ceci, L.N.; Carelli, A.A. Characterization of monovarietal Argentinian olive oils from new productive zones. J. Am. Oil Chem. Soc. 2007, 84, 1125–1136. [Google Scholar] [CrossRef]
- García-González, D.L.; Luna, G.; Morales, M.T.; Aparicio, R. Stepwise geographical traceability of virgin olive oils by chemical profiles using artificial neural network models. Eur. J. Lipid Sci. Technol. 2009, 111, 1003–1013. [Google Scholar] [CrossRef]
- Temime, S.B.; Manai, H.; Methenni, K.; Baccouri, B.; Abaza, L.; Daoud, D.; Casas, J.S.; Bueno, E.O.; Zarrouk, M. Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin. Food Chem. 2008, 110, 368–374. [Google Scholar] [CrossRef] [PubMed]
- Angerosa, F.; Mostallino, R.; Basti, C.; Vito, R.; Serraiocco, A. Virgin olive oil differentiation in relation to the extraction methodologies. J. Sci. Food Agric. 2000, 80, 2190–2195. [Google Scholar] [CrossRef]
- Morales, M.T.; Aparicio, R. Effect of extraction conditions on sensory quality of virgin olive oil. J. Am. Oil Chem. Soc. 1999, 76, 295–300. [Google Scholar] [CrossRef]
- Cunha, S.C.; Casal, S.; Oliveira, M.B.P.P. Triacylglycerol profile by HPLC/ELSD as a discriminant parameter of varietal olive oils from Portugal. Ital. J. Food Sci. 2005, 4, 447–454. [Google Scholar]
- D’Imperio, M.; Dugo, G.; Alfa, M.; Mannina, L.; Segre, A.L. Statistical analysis on Sicilian olive oils. Food Chem. 2007, 102, 956–965. [Google Scholar] [CrossRef]
- Mannina, L.; Dugo, G.; Salvo, F.; Cicero, L.; Ansanelli, G.; Calcagni, C.; Segre, A. Study of the cultivar-composition relationship in Sicilian olive oils by GC, NMR, and statistical methods. J. Agric. Food Chem. 2003, 51, 120–127. [Google Scholar] [CrossRef] [PubMed]
- Osorio Bueno, E.; Sánchez Casas, J.J.; Martínez Cano, M.; Montaño García, A.M. Estudio del contenido en triglicéridos de aceites monovarietales elaborados a partir de aceitunas producidas en la región extremeña. Grasas y Aceites 2003, 54, 1–6. [Google Scholar] [CrossRef]
- Poiana, M.; Mincione, A. Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area. Grasas y Aceites 2004, 55, 282–290. [Google Scholar] [CrossRef]
- Sánchez Casas, J.J.; Osorio Bueno, E.; Montaño García, A.M.; Martínez Cano, M. Estudio del contenido en ácidos grasos de aceites monovarietales elaborados a partir de aceitunas producidas en la región extremeña. Grasas y Aceites 2003, 54, 371–377. [Google Scholar] [CrossRef]
- Stefanoudaki, E.; Kotsifaki, F.; Koutsaftakis, A. The potential of HPLC triglyceride profiles for the classification of Cretan olive oils. Food Chem. 1997, 60, 425–432. [Google Scholar] [CrossRef]
- Zarrouk, W.; Baccouri, B.; Taamalli, W.; Trigui, A.; Daouda, D.; Zarouka, M. Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia). Grasas y Aceites 2009, 60, 498–506. [Google Scholar] [CrossRef]
- Allouche, Y.; Jimenez, A.; Uceda, M.; Aguilera, M.P.; Gaforio, J.J.; Beltran, G. Triterpenic content and chemometric analysis of virgin olive oils from forty olive cultivars. J. Agric. Food Chem. 2009, 57, 3604–3610. [Google Scholar] [CrossRef] [PubMed]
- Alves, M.R.; Cunha, S.C.; Amaral, J.S.; Pereira, J.A.; Oliveira, M.B. Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis. Anal. Chim. Acta 2005, 549, 166–178. [Google Scholar] [CrossRef]
- Brenes, M.; Garcia, A.; Rios, J.J.; Garcia, P.; Garrido, A. Use of 1-acetoxypinoresinol to authenticate Picual olive oils. Int. J. Food Sci. Technol. 2002, 37, 615–625. [Google Scholar] [CrossRef]
- Cerretani, L.; Motilva, M.J.; Romero, M.P.; Bendini, A.; Lercker, G. Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars. Eur. Food Res. Technol. 2008, 226, 1251–1258. [Google Scholar] [CrossRef]
- Criado, M.N.; Romero, M.P.; Casanovas, M.; Motilva, M.J. Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons. Food Chem. 2008, 110, 873–880. [Google Scholar] [CrossRef] [PubMed]
- Gandul-Rojas, B.; Mínguez-Mosquera, M.I. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. J. Sci. Food Agric. 1996, 72, 31–39. [Google Scholar] [CrossRef]
- Giuffrida, D.; Salvo, F.; Salvo, A.; La Pera, L.; Dugo, G. Pigments composition in monovarietal virgin olive oils from various Sicilian olive varieties. Food Chem. 2007, 101, 833–837. [Google Scholar] [CrossRef]
- Koprivnjak, O.; Moret, S.; Populin, T.; Lagazio, C.; Conte, L.S. Variety differentiation of virgin olive oil based on n-alkane profile. Food Chem. 2005, 90, 603–608. [Google Scholar] [CrossRef]
- Psomiadou, E.; Tsimidou, M. Pigments in Greek virgin olive oils: Occurrence and levels. J. Sci. Food Agric. 2001, 81, 640–647. [Google Scholar] [CrossRef]
- Bianchi, G.; Giansante, L.; Shaw, A.; Kell, D.B. Chemometric criteria for the characterisation of Italian Protected Denomination of Origin (DOP) olive oils from their metabolic profiles. Eur. J. Lipid Sci. Technol. 2001, 103, 141–150. [Google Scholar] [CrossRef]
- Galeano Diaz, T.; Durán Meráas, I.; Sánchez Casas, J.; Franco, M.F.A. Characterization of virgin olive oils according to its triglycerides and sterols composition by chemometric methods. Food Control 2005, 16, 339–347. [Google Scholar] [CrossRef]
- Giansante, L.; Di Vincenzo, D.; Bianchi, G. Classification of monovarietal Italian olive oils by unsupervised (PCA) and supervised (LDA) chemometrics. J. Sci. Food Agric. 2003, 83, 905–911. [Google Scholar] [CrossRef]
- Haddada, F.M.; Manaï, H.; Oueslati, I.; Daoud, D.; Sánchez, J.; Osorio, E.; Zarrouk, M. Fatty acid, triacylglycerol, and phytosterol composition in six Tunisian olive varieties. J. Agric. Food Chem. 2007, 55, 10941–10946. [Google Scholar] [CrossRef] [PubMed]
- Haddada, F.M.; Krichene, D.; Manai, H.; Oueslati, I.; Daoud, D.; Zarrouk, M. Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia. Eur. J. Lipid Sci. Technol. 2008, 110, 905–913. [Google Scholar] [CrossRef]
- Stefanoudaki, E.; Kotsifaki, F.; Koutsaftakis, A. Sensory and chemical profiles of three European olive varieties (Olea europea L.); an approach for the characterization and authentication of the extracted oils. J. Sci. Food Agric. 2000, 80, 381–389. [Google Scholar] [CrossRef]
- Lorenzo, M.I.; Pavón, P.J.; Laespada, F.M.; Pinto, G.C.; Cordero, M.B.; Henriques, L.R.; Peres, M.F.; Simōes, M.P.; Lopes, P.S. Application of headspace-mass spectrometry for differentiating sources of olive oil. Anal. Bioanal. Chem. 2002, 374, 1205–1211. [Google Scholar] [CrossRef] [PubMed]
- Rivera del Álamo, R.M.; Fregapane, G.; Aranda, F.; Gómez-Alonso, S.; Salvador, M.D. Sterol and alcohol composition of Cornicabra virgin olive oil: The campesterol content exceeds the upper limit of 4% established by EU regulations. Food Chem. 2004, 84, 533–537. [Google Scholar] [CrossRef]
- Tura, D.; Failla, O.; Bassi, D.; Pedò, S.; Serraiocco, A. Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile. Sci. Hortic. 2008, 118, 139–148. [Google Scholar] [CrossRef]
- Lopez-Feria, S.; Cardenas, S.; Garcia-Mesa, J.A. Valcarcel, M. Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin. Talanta 2008, 75, 937–943. [Google Scholar] [CrossRef] [PubMed]
- Angerosa, F.; Basti, C.; Serraiocco, A.; Schiavone, C. Differenziazione Varietale Degli Oli dei Principali Paesi Olivicoli. In Proceedings of the Congress “Germoplasma olivicolo e tipicità dell’olio”, Perugia, Italy, 5 December 2003. [Google Scholar]
- Angerosa, F.; Basti, C.; Vito, R. Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars. J. Agric. Food Chem. 1999, 47, 836–839. [Google Scholar] [CrossRef] [PubMed]
Sensory Notes | R2 | Volatile Compounds Positively Related | Volatile Compounds Negatively Related |
---|---|---|---|
Bitter | 0.80 | 1-penten-3-one, polyphenols | hexanal, cis-3-hexen-1-ol |
Pungent | 0.80 | 1-penten-3-one, polyphenols | hexanal, trans-2-hexenal |
Sweet | 0.72 | hexanal | trans-2-hexenal, trans-2-pentenal |
Fruity | 0.66 | cis-2-penten-1-ol | trans-2-hexen-1-ol, trans-2-pentenal, 1-penten-3-one |
Leaf | 0.65 | 1-penten-3-one, polyphenols | hexanal |
Freshly cut grass | 0.57 | trans-2-hexenal | hexanal |
Almond | 0.62 | cis-2-penten-1-ol | trans-2-hexenal, 1-penten-3-ol, cis-3-hexen-1-ol, polyphenols |
Banana | 0.60 | hexanal, cis-3-hexenyl acetate | trans-2-pentenal, trans -2-hexenal, cis-2-penten-1-ol |
Walnut husk | 0.57 | cis-3-hexenyl acetate, trans-2-pentenal, polyphenols | hexan-1-ol, cis-3-hexen-1-ol |
Wild flowers | 0.56 | trans-2-hexen-1-ol | hexyl acetate, hexanal |
Tomato | 0.51 | hexan-1-ol, 1-penten-3-one | trans-2-hexen-1-ol, hexanal, 1-penten-3-ol |
Compound | Dritta | Frantoio | Bosana | Moraiolo | Canino | Coratina | Koroneiki |
---|---|---|---|---|---|---|---|
Hexanal | 0.7 | 2.7 | 1.2 | 0.1 | 0.5 | 0.5 | 0.8 |
Hexan-1-ol | 0.7 | 0.3 | 0.6 | 0.2 | 0.2 | 0.1 | 0.2 |
Hexyl acetate | 0.2 | 0.4 | 0.6 | 0.1 | traces | 0.0 | 0.2 |
trans-2-Hexenal | 11.4 | 38.9 | 12.1 | 1.8 | 30.3 | 23.8 | 3.3 |
trans-2-Hexen-1-ol | 1.5 | 0.6 | 1.5 | 0.2 | 0.9 | 0.6 | 0.1 |
cis-3-Hexen-1-ol | 0.2 | 0.4 | 0.3 | 1.7 | 0.7 | 0.3 | 0.9 |
cis-3-Hexenyl acetate | 0.6 | 1.3 | 1.1 | 0.4 | 0.1 | 0.1 | 2.0 |
2-Pentenal | 0.1 | 0.2 | 0.2 | 0.1 | 0.3 | 0.3 | 0.2 |
1-Penten-3-ol | 0.1 | 0.4 | 0.2 | 0.2 | 0.2 | 0.4 | 0.4 |
1-Penten-3-one | 0.2 | 0.7 | 0.2 | 0.2 | 0.2 | 0.9 | 0.8 |
cis-2-Penten-1-ol | traces | 0.6 | 0.5 | 0.2 | 0.3 | 0.4 | 0.3 |
Pentene dimers | 0.5 | 0.7 | 0.6 | 0.5 | 1.1 | 0.6 | 2.3 |
Total aldehydes | 12.2 | 42.0 | 13.5 | 2.0 | 31.1 | 24.6 | 4.3 |
Total alcohols | 2.5 | 2.3 | 3.1 | 2.5 | 2.3 | 1.8 | 1.9 |
Total esters | 0.8 | 1.7 | 1.7 | 0.5 | 0.1 | 0.1 | 2.2 |
B/A | 8.6 | 12.1 | 6.3 | 10.3 | 45.7 | 41.3 | 5.3 |
B/C | 15.2 | 17.2 | 8.8 | 3.4 | 15.2 | 9.5 | 1.6 |
Total C6 and C5 compounds | 16.2 | 47.2 | 19.1 | 5.7 | 34.8 | 28.0 | 11.5 |
Group | Subgroup | Cultivars | Elements Shared |
---|---|---|---|
1 | a | Arbequina, Coratina, Cima di Bitonto, Chemlal of Kabylie, Frantoio, Manzanilla, Manzanillo Cordobe’s, Mastoides, Moraiolo, Morruda, Negro, Nevado, Nisjot, Santa Caterina, Konservalia | high content of trans-2-hexenal; mean content of alcohols and esters; low concentration of hexanal |
1 | b | Leccino, Lechín, Megaritiki, Ogghiaredda | high content of trans-2-hexenal; low concentration of alcohols; high concentration of esters; concentrations of hexanal and alcohols similar |
2 | a | Cornicabra, Empeltre, Hojiblanca, Imperial, Picual, Memecik, Picholine Marrocaine, Sourani | high concentrations of hexan-1-ol and cis-3-hexen-1-ol; very low concentrations of trans-2-hexenal and esters; hexanal concentration higher than trans-2-hexenal |
2 | b | Adramytini, Cañivano, Chami, Chetoui, Chorruo, Koroneiki, Nevadillo, Picudo, Redondilla, Tsounati, Verdial de Huévar, Zaity | high content of trans-2-hexenal and hexanal, mean content of alcohols; low concentration of and esters |
Cultivar | trans-2-Hexenal (mg/kg) | % trans-2-Hexenal | % trans-2-Hexen1-ol | % cis-3-Hexen-1-ol | % cis-3-Hexenyl Acetate |
---|---|---|---|---|---|
Mastoidis | 17.1 | 99.4 | 0.1 | 0.5 | 0.0 |
Coratina | 43.5 | 97.8 | 1.5 | 0.7 | 0.0 |
Frantoio | 53.4 | 96.6 | 1.2 | 0.7 | 1.5 |
Chemlali | 14.7 | 95.6 | 1.5 | 1.9 | 1.1 |
Taggiasca | 17.2 | 94.9 | 1.6 | 1.6 | 1.9 |
Canino | 30.3 | 94.8 | 2.8 | 2.2 | 0.2 |
Picual | 23.2 | 92.6 | 1.2 | 5.0 | 1.2 |
Leccino | 47.3 | 89.0 | 10.1 | 0.9 | 0.0 |
Dritta | 11.4 | 84.5 | 10.9 | 1.5 | 3.1 |
Carolea | 7.4 | 83.4 | 2.2 | 14.4 | 0.0 |
Bosana | 12.1 | 82.7 | 10.1 | 2.0 | 5.2 |
Provenzale | 5.7 | 79.4 | 1.4 | 9.6 | 9.6 |
Nocellara del Belice | 6.8 | 78.4 | 1.1 | 15.8 | 5.0 |
Gentile di Chieti | 6.5 | 75.1 | 2.3 | 18.1 | 4.5 |
Maurino | 6.3 | 74.4 | 2.3 | 20.9 | 2.4 |
Meski | 6.2 | 61.3 | 37.8 | 1.0 | 0.0 |
Koroneiki | 4.6 | 58.7 | 3.8 | 16.3 | 21.3 |
Pisciottana | 1.1 | 52.6 | 4.7 | 32.9 | 9.9 |
Chetoui | 3.1 | 49.5 | 27.8 | 17.0 | 5.6 |
Moraiolo | 1.8 | 45.6 | 5.0 | 42.4 | 7.0 |
© 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Campestre, C.; Angelini, G.; Gasbarri, C.; Angerosa, F. The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils. Molecules 2017, 22, 1833. https://doi.org/10.3390/molecules22111833
Campestre C, Angelini G, Gasbarri C, Angerosa F. The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils. Molecules. 2017; 22(11):1833. https://doi.org/10.3390/molecules22111833
Chicago/Turabian StyleCampestre, Cristina, Guido Angelini, Carla Gasbarri, and Franca Angerosa. 2017. "The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils" Molecules 22, no. 11: 1833. https://doi.org/10.3390/molecules22111833