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Quality Evaluation of Flavoured Extra-Virgin Olive Oils According to Their Chemical Composition

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Abstract

Within extra-virgin olive oil (EVOO) global market, there is a niche market of olive oils flavoured with aromatic and medicinal plants. The use of aromatic and medicinal plants to flavour extra-virgin olive oils enriches the oil both from a sensorial and nutritional point of view, affecting its chemical composition. It is, therefore, necessary to develop analytical techniques useful to investigate in deeply the quali-quantitative profile of molecules contained in both the volatile and non-volatile fractions of extra-virgin olive oil. In the current study, several flavoured EVOOs (with truffle, basil, cardamom, bergamot, lemon, mandarin, sage, porcini mushroom, garlic, and rose) were purchased from local stores and analysed by both HPLC and GC methods to verify the correspondence with the profile of the added aroma. Furthermore, considering the preciousness and cost of some specific flavouring ingredients, in some cases, multidimensional gas chromatographic approach coupled to IRMS or performed by a chiral separation (Es-MDGC) was led to investigate their authenticity. From the results obtained, these complementary approaches allowed confirming the genuineness for most of the flavoured EVOOs. For few flavourings, some differences were detected with respect to literature references, thus requiring additional analytical devices to further authenticate their genuineness.

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All data generated or analysed during this study are included in this published article and its supplementary information files.

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Acknowledgements

The authors thank Merck Life Science and Shimadzu Corporations for their continuous support.

Funding

The study was funded by Cariplo Foundation within the “Agroalimentare e Ricerca” (AGER) program. Project AGER2-Rif.2016–0169, “Valorizzazione dei prodotti italiani derivanti dall’oliva attraverso Tecniche Analitiche Innovative-VIOLIN”.

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Authors and Affiliations

  1. Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy

    Emanuela Trovato, Marina Russo, Lorenzo Cucinotta, Yassine Oulad El Majdoub, Maria Rita Testa Camillo, Gemma De Grazia, Danilo Sciarrone, Luigi Mondello & Paola Dugo

  2. Traceability Unit, Research and Innovation Centre, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach 1, 38098, Trento, TN, Italy

    Lorenzo Cucinotta

  3. Department of Pure and Applied Sciences, University of Urbino, Urbino, Italy

    Adriana Arigò

  4. Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy

    Luigi Mondello & Paola Dugo

  5. Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy

    Luigi Mondello

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  1. Emanuela Trovato
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  2. Marina Russo
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  10. Paola Dugo
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Contributions

Conceptualization: Paola Dugo, Marina Russo; methodology: Danilo Sciarrone, Marina Russo; formal analysis and investigation: Emanuela Trovato, Lorenzo Cucinotta, Gemma De Grazia, Adriana Arigò, Yassine Oulad El Majdoub, and Maria Rita Testa Camillo; writing—original draft preparation: Marina Russo, Lorenzo Cucinotta; writing—review and editing: Paola Dugo, Danilo Sciarrone, Marina Russo; funding acquisition: Luigi Mondello, Paola Dugo; resources: Luigi Mondello; supervision: Luigi Mondello, Paola Dugo, Danilo Sciarrone, Marina Russo.

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Correspondence to Marina Russo.

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Emanuela Trovato declares that she has no conflict of interest. Marina Russo declares that she has no conflict of interest. Lorenzo Cucinotta declares that he has no conflict of interest. Yassine Oulad El Majdoub declares that he has no conflict of interest. Maria Rita Testa Camillo declares that she has no conflict of interest. Gemma De Grazia declares that she has no conflict of interest. Adriana Arigò declares that she has no conflict of interest. Danilo Sciarrone declares that he has no conflict of interest. Luigi Mondello declares that he has no conflict of interest. Paola Dugo declares that she has no conflict of interest.

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Trovato, E., Russo, M., Cucinotta, L. et al. Quality Evaluation of Flavoured Extra-Virgin Olive Oils According to Their Chemical Composition. Food Anal. Methods 16, 1313–1335 (2023). https://doi.org/10.1007/s12161-023-02488-3

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