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Olmo-Cunillera A, Casadei E, Valli E, Lozano-Castellón J, Miliarakis E, Domínguez-López I, Ninot A, Romero-Aroca A, Lamuela-Raventós RM, Pérez M, Vallverdú-Queralt A, Bendini A. Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions. Foods 2022; 11:3446. [PMID: 36360058 PMCID: PMC9656856 DOI: 10.3390/foods11213446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 08/03/2023] Open
Abstract
The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In this study, the sensory quality and VOC and fatty acid (FA) profiles were determined in Arbequina olive oils produced by applying different malaxation parameters (20, 25, and 30 °C, and 30 and 45 min). All the olive oils were classified as EVOO by a sensory panel, regardless of the production conditions. However, cold extraction at 20 °C resulted in more positive sensory attributes (complexity). The FA concentration increased significantly with the malaxation temperature, although the percentage profile remained unaltered. Finally, an OPLS-DA model was generated to identify the discriminating variables that separated the samples according to the malaxation temperature. In conclusion, the tested range of malaxation parameters appeared not to degrade the distinctive attributes/organoleptic profile of olive oil and could be applied to obtain an EVOO of high sensory quality, especially at 20 °C.
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Affiliation(s)
- Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Enrico Casadei
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Eleftherios Miliarakis
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
| | - Inés Domínguez-López
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Antònia Ninot
- IRTA Institute of Agrifood Research and Technology, Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain
| | - Agustí Romero-Aroca
- IRTA Institute of Agrifood Research and Technology, Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain
| | - Rosa Maria Lamuela-Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
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