« Previous AbstractAdvancements in Microfabricated Gas Sensors and Microanalytical Tools for the Sensitive and Selective Detection of Odors    Next Abstract"Biology, Ecology, and Evolving Management of Helicoverpa zea (Lepidoptera: Noctuidae) in Sweet Corn in the United States" »

Foods

Title:		"Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions"
Author(s):		Olmo-Cunillera A; Casadei E; Valli E; Lozano-Castellon J; Miliarakis E; Dominguez-Lopez I; Ninot A; Romero-Aroca A; Lamuela-Raventos RM; Perez M; Vallverdu-Queralt A; Bendini A;
Address:		"Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain. CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain. Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di Bologna, 47521 Cesena, Italy. Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-Universita di Bologna, 47521 Cesena, Italy. IRTA Institute of Agrifood Research and Technology, Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constanti, Spain. Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain"
Journal Title:		Foods
Year:		2022
Volume:		20221030
Issue:		21
Page Number:		-
DOI:		10.3390/foods11213446
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In this study, the sensory quality and VOC and fatty acid (FA) profiles were determined in Arbequina olive oils produced by applying different malaxation parameters (20, 25, and 30 degrees C, and 30 and 45 min). All the olive oils were classified as EVOO by a sensory panel, regardless of the production conditions. However, cold extraction at 20 degrees C resulted in more positive sensory attributes (complexity). The FA concentration increased significantly with the malaxation temperature, although the percentage profile remained unaltered. Finally, an OPLS-DA model was generated to identify the discriminating variables that separated the samples according to the malaxation temperature. In conclusion, the tested range of malaxation parameters appeared not to degrade the distinctive attributes/organoleptic profile of olive oil and could be applied to obtain an EVOO of high sensory quality, especially at 20 degrees C"
Keywords:		bitter fruity hexanal multivariate analysis oleic acid organoleptic;
Notes:		"PubMed-not-MEDLINEOlmo-Cunillera, Alexandra Casadei, Enrico Valli, Enrico Lozano-Castellon, Julian Miliarakis, Eleftherios Dominguez-Lopez, Ines Ninot, Antonia Romero-Aroca, Agusti Lamuela-Raventos, Rosa Maria Perez, Maria Vallverdu-Queralt, Anna Bendini, Alessandra eng PID2020-114022RB-I00/Ministerio de Ciencia, Innovacion y Universidades/ 2017SGR 196/Generalitat de Catalunya/ Switzerland 2022/11/12 Foods. 2022 Oct 30; 11(21):3446. doi: 10.3390/foods11213446"