« Previous Abstract"Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication"    Next Abstract"Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile" »

J Agric Food Chem

Title:		Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil
Author(s):		Cecchi L; Migliorini M; Giambanelli E; Cane A; Mulinacci N; Zanoni B;
Address:		"Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy. Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy. Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy"
Journal Title:		J Agric Food Chem
Year:		2021
Volume:		20210427
Issue:		17
Page Number:		5155 - 5166
DOI:		10.1021/acs.jafc.1c01157
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Print) 0021-8561 (Linking)
Abstract:		"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"
Keywords:		*Biological Phenomena Gas Chromatography-Mass Spectrometry Olive Oil/analysis Solid Phase Microextraction *Volatile Organic Compounds/analysis Hs-spme-gc-ms alperujo fusty/muddy sediment defect olive oil by-products olive oil volatile organic compounds pa;
Notes:		"MedlineCecchi, Lorenzo Migliorini, Marzia Giambanelli, Elisa Cane, Anna Mulinacci, Nadia Zanoni, Bruno eng 2021/04/28 J Agric Food Chem. 2021 May 5; 69(17):5155-5166. doi: 10.1021/acs.jafc.1c01157. Epub 2021 Apr 27"