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Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedime...

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Autores principales: Brkić Bubola, Karolina, Lukić, Marina, Lukić, Igor, Koprivnjak, Olivera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029387/
https://www.ncbi.nlm.nih.gov/pubmed/32123512
http://dx.doi.org/10.17113/ftb.57.04.19.6401
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author Brkić Bubola, Karolina
Lukić, Marina
Lukić, Igor
Koprivnjak, Olivera
author_facet Brkić Bubola, Karolina
Lukić, Marina
Lukić, Igor
Koprivnjak, Olivera
author_sort Brkić Bubola, Karolina
collection PubMed
description This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedimentation/decantation after six months of storage. Filtration had a different effect on volatiles from the oil samples obtained from different cultivars. In the oil from Buža cultivar immediately after filtration only the amount of (Z)-2-pentenol slightly increased, but in Istarska bjelica the oil filtration affected eight compounds (the amount of hexanal, (E)-2-pentenal, (Z)-3-hexenal, (Z)-2-pentenol and (Z)-3-hexen-1-ol increased, while of hexyl acetate, (E)-2-penten-1-ol and (E)-2-hexen-1-ol decreased). In fresh filtered oil from Buža cultivar a slight decrease of total phenols was observed, while in those from Istarska bjelica the decrease was sharp, causing a decrease in the pungency and bitterness. Sedimentation/decantation had advantages over oil filtration of both cultivars, due to improved effect on the preservation of the sensory profile and the level of total phenols. Tentative aroma profiles based on odorant series obtained from the odour activity values were compared to the actual olive oil sensory profiles. These results could have a high level of applications in the olive oil industry for the optimization of the technology for obtaining monovarietal virgin olive oil with preserved specific and typical sensory characteristics, but also may serve experts to choose an appropriate virgin olive oil clarification method prior to analysis of volatile compounds.
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spelling pubmed-70293872020-03-02 Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil Brkić Bubola, Karolina Lukić, Marina Lukić, Igor Koprivnjak, Olivera Food Technol Biotechnol Original Scientific Papers This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedimentation/decantation after six months of storage. Filtration had a different effect on volatiles from the oil samples obtained from different cultivars. In the oil from Buža cultivar immediately after filtration only the amount of (Z)-2-pentenol slightly increased, but in Istarska bjelica the oil filtration affected eight compounds (the amount of hexanal, (E)-2-pentenal, (Z)-3-hexenal, (Z)-2-pentenol and (Z)-3-hexen-1-ol increased, while of hexyl acetate, (E)-2-penten-1-ol and (E)-2-hexen-1-ol decreased). In fresh filtered oil from Buža cultivar a slight decrease of total phenols was observed, while in those from Istarska bjelica the decrease was sharp, causing a decrease in the pungency and bitterness. Sedimentation/decantation had advantages over oil filtration of both cultivars, due to improved effect on the preservation of the sensory profile and the level of total phenols. Tentative aroma profiles based on odorant series obtained from the odour activity values were compared to the actual olive oil sensory profiles. These results could have a high level of applications in the olive oil industry for the optimization of the technology for obtaining monovarietal virgin olive oil with preserved specific and typical sensory characteristics, but also may serve experts to choose an appropriate virgin olive oil clarification method prior to analysis of volatile compounds. University of Zagreb Faculty of Food Technology and Biotechnology 2019-12 /pmc/articles/PMC7029387/ /pubmed/32123512 http://dx.doi.org/10.17113/ftb.57.04.19.6401 Text en http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Scientific Papers
Brkić Bubola, Karolina
Lukić, Marina
Lukić, Igor
Koprivnjak, Olivera
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
title Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
title_full Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
title_fullStr Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
title_full_unstemmed Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
title_short Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
title_sort effect of different clarification methods on volatile aroma compound composition of virgin olive oil
topic Original Scientific Papers
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029387/
https://www.ncbi.nlm.nih.gov/pubmed/32123512
http://dx.doi.org/10.17113/ftb.57.04.19.6401
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