TALC EFFECT ON THE VOLATILES OF VIRGIN OLIVE OIL DURING STORAGE
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Keywords
Abstract
The aim of the study was to assess the influence of talc on the extra virgin olive oil volatile profile during storage. The obtained results showed that the volatile profile of the oil produced without talc addition was rich in C6 volatiles and poor in esters. The Principal Component Analysis discriminated 6-month stored oils, characterized by higher amount of auto-oxidation volatile compounds, from 3-month stored and fresh oils. The use of talc did not significantly influence the volatile profile of the examined oils during storage, with the exception of C6-LOX aldehydes that significantly decreased as a consequence of talc addition.
Riferimenti bibliografici
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Angerosa F., Di Giacinto L. and d’Alessandro N. 1997. Quantitation of some flavor components responsible for the “green” attributes in virgin olive oils. J. High Res. Chromatogr. 20: 507.
Angerosa F. 2002. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur. J. Lipid Sci. Tech. 104: 639.
Angerosa F., Mostallino R., Basti C. and Vito R. 2001. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 72: 19.
Angerosa F., Mostallino R., Basti C. and Vito R. 2000. Virgin olive oil odour notes: their relationship with volatile compounds from lipoxygenase pathway and secoiridoid compounds. Food Chem. 68: 283.
Angerosa F., Servili M., Selvaggini R., Taticchi A., Esposto S. and Montedoro G.F. (2004). Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chromatogr. A 1054: 17.
Aparicio R. and Morales M.T. 1998. Characterization of olive ripeness by green aroma compounds of virgin olive oil. J. Agric. Food Chem. 46: 1116.
Aparicio R., Morales M.T. and Alonso M.V. 1996. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel. J. Am. Oil Chem. Soc. 73: 1253.
Bendini A., Cerretani L., Salvador M.D., Fregapane G. and Lercker G. 2009. Stability of the sensory quality of virgin olive oil during storage: an overview. Ital. J. Food Sci. 21: 389.
Boskou D. 1996. “Olive Oil, Chemistry and Technology”. AOCS Press, Champaign.
Breslin P.A.S. 1996. Interactions among salty, sour and bitter compounds. Trends Food Sci. Technol. 71: 390.
Brki? Bubola K., Koprivnjak O., Sladonja B., and Belobraji? I. 2014. Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils. Grasas Aceites 65: e034.
Caponio F., Monteleone J.I., Martellini G., Summo C., Paradiso V.M. and Gomes T. 2014a. Effect of talc addition on the extraction yield and quality of extra virgin olive oils from Coratina cultivar after production and during storage. J. Oleo Sci. 63: 1125.
Caponio F., Summo C., Paradiso V.M. and Pasqualone A. 2014b. Influence of decanter working parameters on the extra virgin olive oil quality. Eur. J. Lipid Sci. Tech. 116: 1626.
Caponio F., Squeo G., Monteleone J.I., Paradiso V.M., Pasqualone A. and Summo C. 2015. First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils. LWT - Food Sci. Technol. 64: 439.
Carrapiso A.I., García A., Petrón M.J. and Martín L. 2013. Effect of talc and water addition on olive oil quality and antioxidants. Eur. J. Lipid Sci. Tech. 115: 583.
Cavalli J.F., Fernandez X., Lizzani-Cuvelier L. and Loiseau A.M. 2004. Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: identification of quality-freshness markers. Food Chem. 88: 151.
Cert A., Alba J., León-Camacho M., Moreda W. and Pérez-Camino M.C. 1996. Effects of talc addition and operating mode on the quality and oxidative stability of virgin oils obtained by centrifugation. J. Agric. Food Chem. 44: 3930.
Di Giovacchino L. 1988. L’impiego del talco micronizzato nell’estrazione dell’olio dalle olive con il sistema continuo. Riv. Ital. Sostanze Grasse 65: 623.
Frankel E.N. 1985. Chemistry of autoxidation: mechanism, products and flavor significance. In “Flavor Chemistry of Fats and Oils”. D.B. Min and T.H. Smouse (Ed.), p. 1. American Oil Chemists’ Society, Champaign.
Frankel E.N. 1980. Lipid oxidation. Prog. Lipid Res. 19: 1.
Guth H. and Grosch W. 1991. A comparative-study of the potent odorants of different virgin olive oils. Fat. Sci. Technol. 93: 335.
Gutierrez F., Villafranca M.J. and Castellano J.M. 2002. Changes in the main components and quality indices of virgin olive oil during oxidation. J. Am. Oil Chem. Soc. 79: 669.
Kalogeropoulos N., Kaliora A.C., Artemiou A. and Giogios I. 2014. Composition, volatile profiles and functional properties of virgin olive oils produced by two-phase vs three-phase centrifugal decanters. LWT-Food Sci. Technol. 58: 272.
Kalua C.M., Allen M.S., Bedgood Jr D.R., Bishop A.G., Prenzler P.D. and Robards K. 2007. Olive oil volatile compounds, flavour development and quality: A critical review. Food Chem. 100: 273.
Kanavouras A., Hernandez-Münoz P. and Coutelieris F.A. 2004. Shelf life predictions for packaged olive oil using flavor compounds as markers. Eur. Food Res. Tech. 219: 190.
Kiritsakis A.K. 1998. Flavor components of olive oil - a review. J. Am. Oil Chem. Soc. 75: 673.
Koprivnjak O., Brki? Bubola B. and Kosi? U. 2015. Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favorable on ortho-diphenols in virgin olive oil. Eur. J. Lipid Sci. Tech. DOI: 10.1002/ejlt.201400060.
Luna G., Morales M.T. and Aparicio R. 2006. Changes induced by UV radiation during virgin olive oil storage. J. Agric. Food Chem. 54: 4790.
Morales M.T. and Tsimidou M. 2000. The role of volatile compounds and polyphenols in olive oil sensory quality. In “Handbook of Olive Oil. Analysis and Properties”. J. Harwood and R. Aparicio (Ed.), p. 393. Aspen Publication, Gaithersburg.
Morales M.T., Aparicio R. and Calvente J.J. 1996. Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil. Flavour Frag. J. 11: 171.
Morales M.T., Rios J.J. and Aparicio R. 1997. Changes in the volatile composition of virgin olive oil during oxidation: flavors and off-flavors. J .Agric. Food Chem. 45: 2666.
Morales M.Y., Alonso M.V., Rios J.J. and Aparicio R. 1995. Virgin olive oil aroma: relationship between volatile compounds and sensory attributes by chemometrics. J. Agric. Food Chem. 43: 2925.
Of?cial Journal of the European Communities. 2011. European Union Regulation No. 61/2011, N.L. 23 of January 24th. Publications Of?ce of the European Union, Bruxelles.
Ranalli A., Marchegiani D., Pardi D., Contento S., Pardi D., Girardi F. and Kotti F. 2009. Evaluation of functional phytochemicals in destoned virgin olive oil. Food Bioprocess Tech. 2: 322.
Reiners J. and Grosch W. 1998. Odorants of virgin olive oils with different flavor profiles. J. Agric. Food Chem. 46: 2754.
Servili M., Selvaggini R., Taticchi A. and Montedoro G.F. 2001. Headspace composition of virgin olive oil evaluated by solid phase micro extraction: relationships with the oil sensory characteristics. In “Food Flavors and Chemistry”. A.M. Spanier, F. Shahidi, T.H. Parliament, C. Mussiman, C.T. Ho and E. Tratras Contis (Ed.), p. 236. The Royal Society of Chemistry Publishers, Cambridge.
Tamborrino A., Leone A., Romaniello R., Catalano P. and Bianchi B. 2015. Comparative experiments to assess the performance of an innovative horizontal centrifuge working in a continuous olive oil plant. Biosyst. Eng. 129: 160.
Uceda M., Jiménez A. and Beltrán G. 2006. Olive oil extraction and quality. Grasas Aceites 57: 25.
Vichi S., Pizzale L., Conte L.S., Buxaderas S. and Lopez-Tamames E. 2003. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status. J. Agric. Food Chem. 51: 6564.
Withehead M.C., Breeman C.S. and Kinsella B.A. 1985. Distribution of taste and general sensory nerve endings in fungiform papillae of the hamster. Am. J. Anat. 173: 185.
Angerosa F. and Basti C. 2001. Olive oil volatile compounds from the lipoxigenase pathway in relation to fruit ripeness. Ital. J. Food Sci. 13: 421.
Angerosa F. and Di Giacinto L. 1995. Caratteristiche di qualità dell’olio di oliva vergine in relazione ai metodi di frangitura. Nota II. Riv. Ital. Sostanze Grasse 72: 1.
Angerosa F., Di Giacinto L. and d’Alessandro N. 1997. Quantitation of some flavor components responsible for the “green” attributes in virgin olive oils. J. High Res. Chromatogr. 20: 507.
Angerosa F. 2002. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur. J. Lipid Sci. Tech. 104: 639.
Angerosa F., Mostallino R., Basti C. and Vito R. 2001. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 72: 19.
Angerosa F., Mostallino R., Basti C. and Vito R. 2000. Virgin olive oil odour notes: their relationship with volatile compounds from lipoxygenase pathway and secoiridoid compounds. Food Chem. 68: 283.
Angerosa F., Servili M., Selvaggini R., Taticchi A., Esposto S. and Montedoro G.F. (2004). Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chromatogr. A 1054: 17.
Aparicio R. and Morales M.T. 1998. Characterization of olive ripeness by green aroma compounds of virgin olive oil. J. Agric. Food Chem. 46: 1116.
Aparicio R., Morales M.T. and Alonso M.V. 1996. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel. J. Am. Oil Chem. Soc. 73: 1253.
Bendini A., Cerretani L., Salvador M.D., Fregapane G. and Lercker G. 2009. Stability of the sensory quality of virgin olive oil during storage: an overview. Ital. J. Food Sci. 21: 389.
Boskou D. 1996. “Olive Oil, Chemistry and Technology”. AOCS Press, Champaign.
Breslin P.A.S. 1996. Interactions among salty, sour and bitter compounds. Trends Food Sci. Technol. 71: 390.
Brki? Bubola K., Koprivnjak O., Sladonja B., and Belobraji? I. 2014. Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils. Grasas Aceites 65: e034.
Caponio F., Monteleone J.I., Martellini G., Summo C., Paradiso V.M. and Gomes T. 2014a. Effect of talc addition on the extraction yield and quality of extra virgin olive oils from Coratina cultivar after production and during storage. J. Oleo Sci. 63: 1125.
Caponio F., Summo C., Paradiso V.M. and Pasqualone A. 2014b. Influence of decanter working parameters on the extra virgin olive oil quality. Eur. J. Lipid Sci. Tech. 116: 1626.
Caponio F., Squeo G., Monteleone J.I., Paradiso V.M., Pasqualone A. and Summo C. 2015. First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils. LWT - Food Sci. Technol. 64: 439.
Carrapiso A.I., García A., Petrón M.J. and Martín L. 2013. Effect of talc and water addition on olive oil quality and antioxidants. Eur. J. Lipid Sci. Tech. 115: 583.
Cavalli J.F., Fernandez X., Lizzani-Cuvelier L. and Loiseau A.M. 2004. Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: identification of quality-freshness markers. Food Chem. 88: 151.
Cert A., Alba J., León-Camacho M., Moreda W. and Pérez-Camino M.C. 1996. Effects of talc addition and operating mode on the quality and oxidative stability of virgin oils obtained by centrifugation. J. Agric. Food Chem. 44: 3930.
Di Giovacchino L. 1988. L’impiego del talco micronizzato nell’estrazione dell’olio dalle olive con il sistema continuo. Riv. Ital. Sostanze Grasse 65: 623.
Frankel E.N. 1985. Chemistry of autoxidation: mechanism, products and flavor significance. In “Flavor Chemistry of Fats and Oils”. D.B. Min and T.H. Smouse (Ed.), p. 1. American Oil Chemists’ Society, Champaign.
Frankel E.N. 1980. Lipid oxidation. Prog. Lipid Res. 19: 1.
Guth H. and Grosch W. 1991. A comparative-study of the potent odorants of different virgin olive oils. Fat. Sci. Technol. 93: 335.
Gutierrez F., Villafranca M.J. and Castellano J.M. 2002. Changes in the main components and quality indices of virgin olive oil during oxidation. J. Am. Oil Chem. Soc. 79: 669.
Kalogeropoulos N., Kaliora A.C., Artemiou A. and Giogios I. 2014. Composition, volatile profiles and functional properties of virgin olive oils produced by two-phase vs three-phase centrifugal decanters. LWT-Food Sci. Technol. 58: 272.
Kalua C.M., Allen M.S., Bedgood Jr D.R., Bishop A.G., Prenzler P.D. and Robards K. 2007. Olive oil volatile compounds, flavour development and quality: A critical review. Food Chem. 100: 273.
Kanavouras A., Hernandez-Münoz P. and Coutelieris F.A. 2004. Shelf life predictions for packaged olive oil using flavor compounds as markers. Eur. Food Res. Tech. 219: 190.
Kiritsakis A.K. 1998. Flavor components of olive oil - a review. J. Am. Oil Chem. Soc. 75: 673.
Koprivnjak O., Brki? Bubola B. and Kosi? U. 2015. Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favorable on ortho-diphenols in virgin olive oil. Eur. J. Lipid Sci. Tech. DOI: 10.1002/ejlt.201400060.
Luna G., Morales M.T. and Aparicio R. 2006. Changes induced by UV radiation during virgin olive oil storage. J. Agric. Food Chem. 54: 4790.
Morales M.T. and Tsimidou M. 2000. The role of volatile compounds and polyphenols in olive oil sensory quality. In “Handbook of Olive Oil. Analysis and Properties”. J. Harwood and R. Aparicio (Ed.), p. 393. Aspen Publication, Gaithersburg.
Morales M.T., Aparicio R. and Calvente J.J. 1996. Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil. Flavour Frag. J. 11: 171.
Morales M.T., Rios J.J. and Aparicio R. 1997. Changes in the volatile composition of virgin olive oil during oxidation: flavors and off-flavors. J .Agric. Food Chem. 45: 2666.
Morales M.Y., Alonso M.V., Rios J.J. and Aparicio R. 1995. Virgin olive oil aroma: relationship between volatile compounds and sensory attributes by chemometrics. J. Agric. Food Chem. 43: 2925.
Of?cial Journal of the European Communities. 2011. European Union Regulation No. 61/2011, N.L. 23 of January 24th. Publications Of?ce of the European Union, Bruxelles.
Ranalli A., Marchegiani D., Pardi D., Contento S., Pardi D., Girardi F. and Kotti F. 2009. Evaluation of functional phytochemicals in destoned virgin olive oil. Food Bioprocess Tech. 2: 322.
Reiners J. and Grosch W. 1998. Odorants of virgin olive oils with different flavor profiles. J. Agric. Food Chem. 46: 2754.
Servili M., Selvaggini R., Taticchi A. and Montedoro G.F. 2001. Headspace composition of virgin olive oil evaluated by solid phase micro extraction: relationships with the oil sensory characteristics. In “Food Flavors and Chemistry”. A.M. Spanier, F. Shahidi, T.H. Parliament, C. Mussiman, C.T. Ho and E. Tratras Contis (Ed.), p. 236. The Royal Society of Chemistry Publishers, Cambridge.
Tamborrino A., Leone A., Romaniello R., Catalano P. and Bianchi B. 2015. Comparative experiments to assess the performance of an innovative horizontal centrifuge working in a continuous olive oil plant. Biosyst. Eng. 129: 160.
Uceda M., Jiménez A. and Beltrán G. 2006. Olive oil extraction and quality. Grasas Aceites 57: 25.
Vichi S., Pizzale L., Conte L.S., Buxaderas S. and Lopez-Tamames E. 2003. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status. J. Agric. Food Chem. 51: 6564.
Withehead M.C., Breeman C.S. and Kinsella B.A. 1985. Distribution of taste and general sensory nerve endings in fungiform papillae of the hamster. Am. J. Anat. 173: 185.
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Oct 8, 2016
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Caponio, F., Squeo, G., Summo, C., Paradiso, V. M., & Pasqualone, A. (2016). TALC EFFECT ON THE VOLATILES OF VIRGIN OLIVE OIL DURING STORAGE. Italian Journal of Food Science, 28(4), 705-715. https://doi.org/10.14674/1120-1770/ijfs.v420
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Come citare
Caponio, F., Squeo, G., Summo, C., Paradiso, V. M., & Pasqualone, A. (2016). TALC EFFECT ON THE VOLATILES OF VIRGIN OLIVE OIL DURING STORAGE. Italian Journal of Food Science, 28(4), 705-715. https://doi.org/10.14674/1120-1770/ijfs.v420