Skip to main content
SpringerLink
Log in

Effect of extraction conditions on sensory quality of virgin olive oil

  • Published:
Journal of the American Oil Chemists' Society

Abstract

The extraction conditions of virgin olive oil have a great influence on its sensory quality. During the centrifugation process, temperature and time of malaxing can be altered to potentially affect quality. Malaxing times (15, 30, 45, 60, and 90 min) and temperatures (25 and 35°C) were studied in an experimental oil mill. Volatile compounds, produced through the lipoxygenase pathway (hexanal, Z-3-hexenal, E-2-hexenal, hexyl acetate, Z-3-hexenyl acetate, hexan-1-ol, E-3-hexen-1-ol, Z-3-hexen-1-ol, and E-2-hexen-1-ol), were analyzed by dynamic headspace gas chromatography, gas chromatographymass spectrometry, and gas chromatography-olfactometry. Different amounts of volatiles responsible for positive attributes of green aroma and negative attributes of astringent mouthfeel of virgin olive oil were determined. The results, after applying mathematical procedures, showed that a temperature of 25°C and a malaxing time between 30 and 45 min produced volatile compounds that contribute to the best sensory quality. High temperature (T≥35°C) with minimum values of time (t<30 min) could also be useful as an alternative way to obtain pleasant green virgin olive oils.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Aparicio, R., M.V. Alonso, M.T. Morales, and J.J. Calvente, Relationship Between COI Test and Other Sensory Profiles by Statistical Procedures, Grasas Aceites 45:26–41 (1994).

    Google Scholar 

  2. Aparicio, R., and M.T. Morales, Sensory Wheels: A Statistical Technique for Comparing QDA Panels. Application to Virgin Olive Oil, J. Sci. Food Agric. 67:247–257 (1995).

    Article  CAS  Google Scholar 

  3. Flath, R.A., R.R. Forrey, and D.G. Guadagni, Aroma Components of Olive Oil, J. Agric. Food Chem. 21:948–952 (1973).

    Article  CAS  Google Scholar 

  4. Morales, M.T., M.V. Alonso, J.J. Rios, and R. Aparicio, Virgin Olive Oil Aroma: Relationship Between Volatile Compounds and Sensory Attributes by Chemometrics, Ibid.:2925–2931 (1995).

    Article  CAS  Google Scholar 

  5. Morales, M.T., J.J. Calvente, and R. Aparicio, Influence of Olive Ripeness on the Concentration of Green Aroma Compounds in Virgin Olive Oil, Flavour Fragr. J. 11:171–178 (1996).

    Article  CAS  Google Scholar 

  6. Guth, H., and W. Grosch, A Comparative Study of the Potent Odorants of Different Virgin Olive Oils, Fat. Sci. Technol. 93:335–339 (1991).

    CAS  Google Scholar 

  7. Guth, H., and W. Grosch, Quantitation of Potent Odorants of Virgin Olive Oil by Stable-Isotope Dilution Assays, J. Am. Oil Chem. Soc. 70:513–518 (1993).

    Article  CAS  Google Scholar 

  8. Solinas, M., V. Marsilio, and F. Angerosa, Evoluzione di alcuni componenti dell’aroma degli oli vergini di oliva in relazione al grado di maturazione delle olive, Riv. Ital. Sost. Grasse 44:475–480 (1987).

    Google Scholar 

  9. Morales, M.T., R. Aparicio, and J.J. Rios, Dynamic Headspace Gas Chromatographic Method for Determining Volatiles in Virgin Olive Oil, J. Chromatogr. 668:455–462 (1994).

    Article  CAS  Google Scholar 

  10. Di Giovacchino, L., F. Angerosa, and L. Di Giacinto, Effect of Mixing Leaves with Olives on Organoleptic Quality of Oil Obtained by Centrifugation, J. Am. Oil Chem. Soc. 73:371–374 (1996).

    Article  Google Scholar 

  11. Aparicio, R., M.T. Morales, and V. Alonso, Relationship Between Volatile Compounds and Sensory Attributes of Olive Oils by the Sensory Wheel, Ibid.:1253–1264 (1996).

    Article  CAS  Google Scholar 

  12. Bedoukian, P.Z., The Seven Primary Hexenols and Their Olfactory Characteristics, J. Agric. Food Chem. 19:1111–1114 (1971).

    Article  CAS  Google Scholar 

  13. Vick, B.A., and Zimmerman, D.C., Oxidative Systems for Modification of Fatty Acids: The Lipoxygenase Pathway, in The Biochemistry of Plants: A Comprehensive Treatise, edited by P.K. Stumpf and E.E. Conn, Academic Press, New York, 1987, Vol. 9, pp. 53–90.

    Google Scholar 

  14. Hatanaka, A., T. Kajiwara, and J. Sekiya, Biosynthetic Pathway for C6-Aldehydes Formation from Linolenic Acid in Green Leaves, Chem. Phys. Lipids 44:341–361 (1987).

    Article  CAS  Google Scholar 

  15. AIR, European Project AIR3-CT94-1967, Olive Oil Flavor and Aroma: Biochemistry and Chemistry of Sensory Factors Affecting Consumer Appreciation and Their Analysis by Artificial Intelligence, The Commission of the European Communities, 1994, pp. 17–23.

  16. Di Giovacchino, L., and A. Serraiocco, Influenza dei sistemi di lavorazione delle olive sulla composizioni dello spazio di testa degli oli, Riv. Ital. Sostanze Grasse 72:443–450 (1995).

    Google Scholar 

  17. Ranalli, A., and A. Serraiocco, Evaluation of Characteristics of Olive Oil Produced by Innovative and Traditional Processing Technologies, Ibid.:303–315 (1996).

    CAS  Google Scholar 

  18. Frias, L., A. Garcia-Ortiz, M. Hermoso, A. Jimenez, M.P. Llavero, J. Morales, M.T. Ruano, and M. Uceda, Analistas de Laboratorio de Almazara, Andalusian Ministry of Agriculture, Sevilla, 1993, pp. 19–22.

    Google Scholar 

  19. Humanes, J., Producción de Aceite de Oliva de Calidad: Influencia del cultivo, edited by Junta de Andalucía, Consejería de Agricultura y Pesca, Seville, 1993, p. 139.

    Google Scholar 

  20. Galliard, T., Degradation of Acyl Lipids, Hydrolytic and Oxidative Enzymes, in The Biochemistry of Plants, edited by P.K. Stumpf and E.E. Conn, Academic Press, London, 1980, Vol. 4, pp. 85–116.

    Google Scholar 

  21. Aparicio, R., and M.T. Morales, Optimization of a Dynamic Headspace Technique for Quantifying Virgin Olive Oil Volatiles. Relationships Among Sensory Attributes and Volatile Peaks, Food Qual. Pref. 5:109–114 (1994).

    Article  Google Scholar 

  22. Hatanaka, A., T. Kajiwara, H. Horino, and K. Inokuchi, Odor-Structure Relationships in n-Hexenols and n-Hexenals, Z. Naturforsch. 47c:183–189 (1992).

    Google Scholar 

  23. Statsoft, Statistica release 5, Tulsa, 1995.

  24. Grosch, W. Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs), Flavour Fragr. J. 9:147–158 (1994).

    Article  CAS  Google Scholar 

  25. McEwan, J.A., Consumer Attitudes and Olive Oil Acceptance: The Potential Consumer, Grasas Aceites 45:9–15 (1994).

    Google Scholar 

  26. Pagliarini, E., M. Bertuccioli, and S. Abbà, Consumer Attitudes and Olive Oil Acceptance: The Traditional Consumer, Ibid.:16–19 (1994).

    Google Scholar 

  27. Official Journal of the Commission of the European Communities, March 28, 1995, pp. 3–4 Regulation n°1 656/95.

  28. Aparicio, R., J.J. Calvente, M.V. Alonso, and M.T. Morales, Good Control Practices Underlined by an On-Line Fuzzy Control Database, Grasas Aceites 45:75–81 (1994).

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012, Sevilla, Spain

    M. T. Morales & R. Aparicio

Authors
  1. M. T. Morales
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. R. Aparicio
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to R. Aparicio.

About this article

Cite this article

Morales, M.T., Aparicio, R. Effect of extraction conditions on sensory quality of virgin olive oil. J Amer Oil Chem Soc 76, 295–300 (1999). https://doi.org/10.1007/s11746-999-0234-9

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-999-0234-9

Key words

Search

Navigation