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Modification of volatile compound profile of virgin olive oil due to hot-water treatment of olive fruit.
J Agric Food Chem. 2003 Oct 22; 51(22):6544-9.JA

Abstract

The effect of hot-water treatments of olive fruits before processing on the biosynthesis of virgin olive oil aroma was investigated by quantifying the variation within the major classes of volatile compounds. Data showed that hot-water treatments gave rise to changes in the volatile aroma profile of virgin olive oil from the three olive cultivars under study, Manzanilla, Picual, and Verdial. Different effects by thermal treatments were observed according to cultivar. In general, these changes are mainly due to a decrease in the contents of C(6) aldehydes and C(5) compounds. Contents of C(6) alcohols and esters remained constant or decreased slightly when the temperature of the treatment was increased. Thus, heat treatments seemed to promote a partial deactivation of the lipoxygenase/hydroperoxide lyase enzyme system, whereas other enzymatic activities, within the lipoxygenase pathway, such as alcohol dehydrogenase and alcohol acyltransferase, remained apparently unaffected as a consequence of heat treatments.

Authors+Show Affiliations

Pérez AG
Department of Physiology and Technology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain.
Luaces P
No affiliation info available
Ríos JJ
No affiliation info available
García JM
No affiliation info available
Sanz C
No affiliation info available

MeSH

AlcoholsAldehyde-LyasesAldehydesCytochrome P-450 Enzyme SystemFood HandlingFruitHot TemperatureLipoxygenaseOdorantsOleaOlive OilPlant OilsVolatilizationWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14558776

Citation

Pérez, Ana G., et al. "Modification of Volatile Compound Profile of Virgin Olive Oil Due to Hot-water Treatment of Olive Fruit." Journal of Agricultural and Food Chemistry, vol. 51, no. 22, 2003, pp. 6544-9.
Pérez AG, Luaces P, Ríos JJ, et al. Modification of volatile compound profile of virgin olive oil due to hot-water treatment of olive fruit. J Agric Food Chem. 2003;51(22):6544-9.
Pérez, A. G., Luaces, P., Ríos, J. J., García, J. M., & Sanz, C. (2003). Modification of volatile compound profile of virgin olive oil due to hot-water treatment of olive fruit. Journal of Agricultural and Food Chemistry, 51(22), 6544-9.
Pérez AG, et al. Modification of Volatile Compound Profile of Virgin Olive Oil Due to Hot-water Treatment of Olive Fruit. J Agric Food Chem. 2003 Oct 22;51(22):6544-9. PubMed PMID: 14558776.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Modification of volatile compound profile of virgin olive oil due to hot-water treatment of olive fruit. AU - Pérez,Ana G, AU - Luaces,Pilar, AU - Ríos,José J, AU - García,José M, AU - Sanz,Carlos, PY - 2003/10/16/pubmed PY - 2003/12/12/medline PY - 2003/10/16/entrez SP - 6544 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 22 N2 - The effect of hot-water treatments of olive fruits before processing on the biosynthesis of virgin olive oil aroma was investigated by quantifying the variation within the major classes of volatile compounds. Data showed that hot-water treatments gave rise to changes in the volatile aroma profile of virgin olive oil from the three olive cultivars under study, Manzanilla, Picual, and Verdial. Different effects by thermal treatments were observed according to cultivar. In general, these changes are mainly due to a decrease in the contents of C(6) aldehydes and C(5) compounds. Contents of C(6) alcohols and esters remained constant or decreased slightly when the temperature of the treatment was increased. Thus, heat treatments seemed to promote a partial deactivation of the lipoxygenase/hydroperoxide lyase enzyme system, whereas other enzymatic activities, within the lipoxygenase pathway, such as alcohol dehydrogenase and alcohol acyltransferase, remained apparently unaffected as a consequence of heat treatments. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14558776/Modification_of_volatile_compound_profile_of_virgin_olive_oil_due_to_hot_water_treatment_of_olive_fruit_ DB - PRIME DP - Unbound Medicine ER -