Journal
FOOD CHEMISTRY
Volume 219, Issue -, Pages 33-39Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.09.109
Keywords
Fatty acid ethyl esters; Virgin olive oil; Organoleptic defects; Fermentation
Funding
- Italian Ministry of Agriculture and Forestry within the project Monitoraggio degli alchil esteri (AE) nell'olio extra vergine di oliva - MONITORALCHIL [6563/7303/2012]
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The quality and genuineness of extra-virgin olive oils (EVOOs) were assessed following the methods and parameters of EU Commission Regulation N degrees 2568/91/EEC and subsequent modifications, which also set specific limits for fatty-acid ethyl esters (FAEEs). This study included a subset of EVOOs from among 399 samples analysed as part of a monitoring study for FAEEs in EVOOs. The subset was subjected to statistical evaluation to quantify the relationships between FAEE content and sensory defects associated with fermentation: fusty/muddy sediment, musty/humid/earthy, and winey/vinegary. The use of multiple regression analysis demonstrates that FAEE content can be inferred as a function of the intensity of organoleptic defects for samples with high alkyl esters content. The intensity of the rancid defect negatively influences the accuracy of this model, because of underestimation of the fermentation defects that are also present. (C) 2016 Elsevier Ltd. All rights reserved.
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