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The chemistry of good and bad volatiles in olive oil

The chemistry of good and bad volatiles in olive oil . By Hannah Laird . Introduction . Oxidation of fatty acids provides most of the volatile compounds in olive oil Positive volatiles: endogenous plant enzymes  lipoxygenase pathway

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The chemistry of good and bad volatiles in olive oil

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  1. The chemistry of good and bad volatiles in olive oil By Hannah Laird

  2. Introduction • Oxidation of fatty acids provides most of the volatile compounds in olive oil • Positive volatiles: endogenous plant enzymes lipoxygenase pathway • Negative volatiles: chemical oxidation and exogenous enzymes normally from microbial activity • Processing and storage major factor in volatiles produced

  3. Volatile Compounds • Odor sensation • Olive oil aroma: • Aldehydes • Alcohols • Esters • Hydrocarbons • Ketones • Furans

  4. Volatile Formation • Climacteric stage of ripening • Enzymatic • Processing

  5. Pathways • Enzymatic splitting of linoleic and linolenic acid • Fatty acid metabolism • Lipoxygenase pathway- most aromas

  6. Lipoxygenase pathway

  7. PROCESSING CONDITIONS • Time • Temperature • pH • Storage

  8. Sensory descriptors: Negative attributes

  9. Sensory descriptors: Positive attributes

  10. Some volatile compounds • C6 aldehydes and alcohols- sweetness • C5 aldehydes and alcohols- pungent sensations and bitterness • Esters- fruity • Carboxylic acids- sour and pungent sensations

  11. Flavor Perception • Chain length • Stereochemistry • How easily the compounds comes in contact with the olfactory receptors

  12. Oxidation • Fatty acid composition • External factors • Storage conditions • Temperature • Light • Oxygen concentration

  13. Conclusion • Proper manufacturing techniques • Altering processing to create a superior product • Controlling sensory defects

  14. References Angerosa, F. (2002). Influence of voaltile compounds on virgin olive oil quality evaluated by analyticla approaches and sesory panels. European Journal of Lipid Science and Technology , 104, 639-660. Angerosa, F., D'alessandro, N., Basti, C., & Vito, R. (1998). Biogeneration of volatile compounds in virgin olive oil: their evolution in relation malexation time. Journal of Agricultural and Food Chemisty , 46, 2940-2944. Cavalli, J.-F., Fernandez, X., Lizzani-Cuvelier, L., & A.-M. Loiseau . (2004). Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: identificaiton of quality-freshness markers. Journal of Food Chemisty , 88 (1), 151-157. Council, I. O. (1996). Organoleptic assessment of virgin olive oil. Doc no. 15. Kalua, C., Allen, M. S., BedgoodJr, D., Bishop, A., Prenzler, P., & Robards, K. (2007). Olive oil volatile compounds, flavor development and quality: A critical review. Journal of Food Chemisty , 100, 273-386100. Koprivnjak, O., Procida, F., & Zelinotti, T. (2000). Changes in the volatile components of virgin olive oil during druit storage in aquaous media. Journal of Food Chemisty, 377-384. Morales, M., & Aparicio, R. (1999). Effect of extraction conditions on sensory quality of virgin olive oil . Journal of the Americal Oil Chemists ociety , 76 (3), 295-300. Salas, J., & Sanchez, J. (1999). Hydroperoxidelyase from olive fruits. Plant Science , 143 (1), 19-26. Velasco, J., & Dobarganes, C. (2002). Oxidative stability of virgin olive oil. European Journal of Lipid Science and Technology , 104 (9-10), 661-676.

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