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Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
J Agric Food Chem. 2006 Oct 04; 54(20):7641-51.JA

Abstract

Virgin olive oils produced at wide ranges of malaxation temperatures (15, 30, 45, and 60 degrees C) and times (30, 60, 90, and 120 min) in a complete factorial experimental design were discriminated with stepwise linear discriminant analysis (SLDA) revealing differences with processing conditions. Virgin olive oils produced at 15 and 60 degrees C for 30 min showed the most significant (p < 0.01) differences. Discrimination was based upon volatile and phenolic compounds detected in olive oils, peroxide value (PV), free fatty acids (FFA), ultraviolet (UV) absorbances, and oil yield. There were different discriminating variables for processing conditions illustrating the dependence of virgin olive oil quality on malaxation time and temperature. Volatile compounds were the dominant discriminating variables. Common oxidation indicators of olive oil (PV, K232, and K270) were not among the variables that significantly (p < 0.01) changed with malaxation time and temperature. Variables that discriminated both malaxation time and temperature were hexanal, 3,4-dihydroxyphenyl ethyl alcohol-decarboxymethyl elenolic acid dialdehyde (3,4-DHPEA-DEDA) and FFA, whereas 1-penten-3-ol, E-2-hexenal, octane, tyrosol, and vanillic acid significantly (p < 0.01) changed with temperature only and Z-2-penten-1-ol, (+)-acetoxypinoresinol, and oil yield changed with time only. Virgin olive oil quality was significantly influenced by malaxation temperature, whereas oil yield discriminated malaxation time. This study demonstrates the two modes of hexanal formation: enzymatic and nonenzymatic during virgin olive oil extraction.

Authors+Show Affiliations

Kalua CM
E H Graham Centre for Agricultural Innovation, School of Science and Technology, Locked Bag 588, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia.
Bedgood DR
No affiliation info available
Bishop AG
No affiliation info available
Prenzler PD
No affiliation info available

MeSH

Discriminant AnalysisFatty Acids, NonesterifiedFood HandlingOlive OilPeroxidesPhenolsPlant OilsSpectrophotometry, UltravioletTemperatureThermodynamicsTime FactorsVolatilization

Pub Type(s)

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

Language

eng

PubMed ID

17002434

Citation

Kalua, Curtis M., et al. "Changes in Volatile and Phenolic Compounds With Malaxation Time and Temperature During Virgin Olive Oil Production." Journal of Agricultural and Food Chemistry, vol. 54, no. 20, 2006, pp. 7641-51.
Kalua CM, Bedgood DR, Bishop AG, et al. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. J Agric Food Chem. 2006;54(20):7641-51.
Kalua, C. M., Bedgood, D. R., Bishop, A. G., & Prenzler, P. D. (2006). Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. Journal of Agricultural and Food Chemistry, 54(20), 7641-51.
Kalua CM, et al. Changes in Volatile and Phenolic Compounds With Malaxation Time and Temperature During Virgin Olive Oil Production. J Agric Food Chem. 2006 Oct 4;54(20):7641-51. PubMed PMID: 17002434.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. AU - Kalua,Curtis M, AU - Bedgood,Danny R,Jr AU - Bishop,Andrea G, AU - Prenzler,Paul D, PY - 2006/9/28/pubmed PY - 2006/12/9/medline PY - 2006/9/28/entrez SP - 7641 EP - 51 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 20 N2 - Virgin olive oils produced at wide ranges of malaxation temperatures (15, 30, 45, and 60 degrees C) and times (30, 60, 90, and 120 min) in a complete factorial experimental design were discriminated with stepwise linear discriminant analysis (SLDA) revealing differences with processing conditions. Virgin olive oils produced at 15 and 60 degrees C for 30 min showed the most significant (p < 0.01) differences. Discrimination was based upon volatile and phenolic compounds detected in olive oils, peroxide value (PV), free fatty acids (FFA), ultraviolet (UV) absorbances, and oil yield. There were different discriminating variables for processing conditions illustrating the dependence of virgin olive oil quality on malaxation time and temperature. Volatile compounds were the dominant discriminating variables. Common oxidation indicators of olive oil (PV, K232, and K270) were not among the variables that significantly (p < 0.01) changed with malaxation time and temperature. Variables that discriminated both malaxation time and temperature were hexanal, 3,4-dihydroxyphenyl ethyl alcohol-decarboxymethyl elenolic acid dialdehyde (3,4-DHPEA-DEDA) and FFA, whereas 1-penten-3-ol, E-2-hexenal, octane, tyrosol, and vanillic acid significantly (p < 0.01) changed with temperature only and Z-2-penten-1-ol, (+)-acetoxypinoresinol, and oil yield changed with time only. Virgin olive oil quality was significantly influenced by malaxation temperature, whereas oil yield discriminated malaxation time. This study demonstrates the two modes of hexanal formation: enzymatic and nonenzymatic during virgin olive oil extraction. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17002434/Changes_in_volatile_and_phenolic_compounds_with_malaxation_time_and_temperature_during_virgin_olive_oil_production_ DB - PRIME DP - Unbound Medicine ER -