ArticleJournal of agricultural and food chemistry2021
Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil.
Article in Journal of agricultural and food chemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 26 citations in OpenAlex.
- From Composition to Shelf Life: Oxidative Deterioration Trajectories of Monovarietal Extra Virgin Olive Oils.Plants (Basel, Switzerland) · 2026Article
- Regional Differentiation of Olive Oil of the Koroneiki Olive Cultivar from the Ionian Islands Based on Key Volatile Compounds and Descriptive Data Analysis.Foods (Basel, Switzerland) · 2025Article
- Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration.Foods (Basel, Switzerland) · 2025Article
- Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis.Foods (Basel, Switzerland) · 2024Article
- Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil.Foods (Basel, Switzerland) · 2023Article
- The Difference of Volatile Compounds in Female and Male Buds ofMolecules (Basel, Switzerland) · 2022Article
- Geographical origin discrimination of "Ntopia" olive oil cultivar from Ionian islands using volatile compounds analysis and computational statistics.European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A · 2021Article
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6 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studied with HS-SPME-GC-MS; 127 volatiles were identified (55 of which tentatively identified) and evaluated over time. Seven volatiles were tentatively identified for the first time in olive oil; the role of C6 alcohols in detrimental biological phenomena was highlighted. Suitable volatile markers for defects of microbiological origin were defined, particularly the fusty/muddy sediment. They were then applied to olive oils with different quality categories; one of the markers was able to discriminate among EVOOs and all the defective samples, including the borderline ones. The marker was constituted by the sum of concentrations of 10 esters, 4 alcohols, 1 ketone, and 1 α-hydroxy-ketone but no carboxylic acids.
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