Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 69, Issue 17, Pages 5155-5166Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c01157
Keywords
virgin olive oil classification; panel test; olive oil volatile organic compounds; olive oil by-products; HS-SPME-GC-MS; alperujo; fusty/muddy sediment defect
Funding
- FOODOLEAPLUS project - Tuscany region [6762 (396)]
- COMPETiTiVE-Claims of Olive oil to iMProvE the market ValuE project (AGER 2 Project) [2016-0174]
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The volatile fraction of olive oil, specifically markers for defects of microbiological origin, was analyzed to discriminate among olive oils with different quality categories. These markers, composed of esters, alcohols, ketones, and α-hydroxy-ketones, but not carboxylic acids, were able to distinguish EVOOs from defective samples.
An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studied with HS-SPME-GC-MS; 127 volatiles were identified (55 of which tentatively identified) and evaluated over time. Seven volatiles were tentatively identified for the first time in olive oil; the role of C6 alcohols in detrimental biological phenomena was highlighted. Suitable volatile markers for defects of microbiological origin were defined, particularly the fusty/muddy sediment. They were then applied to olive oils with different quality categories; one of the markers was able to discriminate among EVOOs and all the defective samples, including the borderline ones. The marker was constituted by the sum of concentrations of 10 esters, 4 alcohols, 1 ketone, and 1 alpha-hydroxy-ketone but no carboxylic acids.
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