A thermoxidation process has been applied to extra-virgin olive oil develop new knowledge on the evolution of volatile compounds responsible for virgin flavor during oxidative deterioration. The initial volatiles (a total 60), many them pleasant sensory characteristics and produced mainly through biochemical pathways, disappeared in first hours, formation off-flavors, gradually increased. main possibly off-flavors (51) were identified, their was studied. fatty acids content determined...

One hundred and four edible oil fat samples from 18 different sources, either vegetable (Brazil nut, coconut, corn, sunflower, walnut, virgin olive, peanut, palm, canola, soybean, sunflower) or animal (tallow hydrogenated fish), have been analyzed by high-performance gas chromatography (HPGC) near-infrared spectroscopy (NIRS). Fatty acids were quantified HPGC. The spectral features of the most noteworthy bands studied discussed to design a filter-type NIR instrument. An arborescent...

One hundred and thirty-eight edible oil fat samples from 21 different sources, either vegetable (Brazil nut, coconut, corn, high oleic sunflower, olive oil, peanut, palm, palm kernel, rapeseed, soybean, etc.) or animal (butter, hydrogenated fish, tallow) have been analyzed. The spectral features of the most noteworthy bands are studied, their correlations with amount fatty acids quantified by gas chromatography presented. Principal component analysis is applied to classify set level...

The evolution of the volatile compounds responsible for virgin olive oil green aroma has been studied in samples obtained from four fruit varieties (Arbequina and Picual, Spain; Koroneiki, Greece; Coratina, Italy), picked at three different stages ripeness during two consecutive crops. hexanal, (E)-3-hexenal, (Z)-3-hexenal, (E)-2-hexenal, hexyl acetate, (Z)-3-hexenyl hexan-1-ol, (E)-3-hexen-1-ol, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol were considered this study. sensory significance these stated...

Os sucos de frutas tropicais conquistam cada vez mais o mercado consumidor, sendo Brasil um dos principais produtores. Existe grande diversidade produtos derivados frutos e constante inserção novos no consumo, os quais, na maioria das vezes, ainda não foram devidamente pesquisados com respeito às suas propriedades atividades benéficas à saúde. Neste trabalho, objetiva-se determinar algumas silvestres in natura polpas comercializados congelados. Para a atividade antioxidante, utilizou-se...

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTVirgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by ChemometricsMaria T. Morales, Maria V. Alonso, Jose J. Rios, Ramon AparicioCite this: Agric. Food Chem. 1995, 43, 11, 2925–2931Publication Date (Print):November 1, 1995Publication History Published online1 May 2002Published inissue 1 November 1995https://pubs.acs.org/doi/10.1021/jf00059a029https://doi.org/10.1021/jf00059a029research-articleACS...

Abstract Sixty‐five volatile compounds and 103 sensory attributes were evaluated in 32 virgin olive oil samples from three different Mediterranean countries. Volatile analyzed with a dynamic headspace gas‐chromatographic technique by using thermal desorption cold‐trap injector. The analysis was conducted six panels composed of assessors the United Kingdom, Spain, Netherlands, Greece Italy. Principal‐components used to construct statistical wheel that represents whole flavor matrix. This is...

Twenty-four samples of four European virgin olive oil varietiesArbequina, Coratina, Koroneiki, and Picual, cultivated in Greece, Italy, Spainhave been analyzed from their chemical composition (either nonvolatile compounds (31)fatty acids, sterols, alcohols, methylsterolsor volatile ones (65)aldehydes, furans, hydrocarbons, ketones, esters), sensory attributes (103), consumers' attitudes, the latter terms overall acceptability comments trials. The paper describes explains most remarkable...

A sensor array of 32 conducting polymer sensors has been used to detect the rancid defect in virgin olive oils. training set, composed admixtures a Portuguese oil with different percentages (0−100%) standard oil, was for selection best classifying correctly samples. Information on volatile compounds responsible rancidity and sensory evaluation samples by assessors were explaining mathematical sensors. tentative calibration, using unsupervised procedures (PCA MDS) nonlinear regression,...

Abstract The extraction conditions of virgin olive oil have a great influence on its sensory quality. During the centrifugation process, temperature and time malaxing can be altered to potentially affect Malaxing times (15, 30, 45, 60, 90 min) temperatures (25 35°C) were studied in an experimental mill. Volatile compounds, produced through lipoxygenase pathway (hexanal, Z ‐3‐hexenal, E ‐2‐hexenal, hexyl acetate, ‐3‐hexenyl hexan‐1‐ol, ‐3‐hexen‐1‐ol, ‐2‐hexen‐1‐ol), analyzed by dynamic...

Changes have been demonstrated in the concentration of those volatile compounds responsible for green sensory notes virgin olive oils obtained from four different varieties at three stages ripeness. The information corresponding to each compound stage ripeness, after fuzzy filtering quantitative data, has established and relationship between attributes also by means principal components analysis, correlation stepwise linear regression analysis.

Abstract The rich flavor of virgin olive oil (VOO) is one the reasons why it stands out as a gourmet product. classification oils into quality categories basically relies on sensory assessment, together with some chemical indices that do not provide information about aroma or taste. Some analytical techniques attempt to analyze volatile compounds oil, which are actually responsible for aroma, and give objective can explain perception. They based gas chromatography (GC) sensor, such metal...

The characterization of bioactive components virgin olive oil from nine varieties (Cuquillo, Empeltre, Manzanilla, Cornicabra, Picual, Arbequina, Lechin, Picudo, and Hojiblanca) has been carried out. Carotenoids, chlorophylls, α-tocopherol, fatty acids, total phenols, individual phenols were determined. antioxidant capacity was evaluated by 2,2′-diphenyl-1-picrylhydrazyl 2,2′-azinobis (3-ethylbenzothiaziline-6-sulfonate) radical scavenging assay, ferric reducing potential oxygen absorbance...

An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization positive attributes, is interest. These attributes are objectively divided, according to fruitiness, into "green" and "ripe" fruity. This work studied differentiation in volatile profile EVOOs these two classes, obtained by three analytical methods, including different extraction techniques detectors data processing strategies, their relation with results. According results, each method...