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Oxygen concentration affects volatile compound biosynthesis during virgin olive oil production
Araceli Sánchez-Ortiz1, Carmen Romero, Ana G Pérez
1Department of Physiology and Technology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain. carlos.sanz@ig.csic.es
Journal of Agricultural and Food Chemistry
|May 31, 2008
Summary
Controlling oxygen levels during virgin olive oil (VOO) production negatively impacts volatile compound synthesis, especially during milling. This effect varies by olive cultivar and ripeness, with whole-process control yielding similar results across samples.
Area of Science:
- Food Science
- Agricultural Chemistry
- Olive Oil Production
Background:
- Volatile compounds significantly influence the sensory quality and authenticity of virgin olive oil (VOO).
- Oxygen concentration is a critical factor during olive oil processing, potentially affecting enzymatic and oxidative reactions.
- Understanding the impact of oxygen on volatile synthesis is key to optimizing VOO quality.
Purpose of the Study:
- To establish the effect of oxygen (O 2) concentration on volatile compounds synthesized during virgin olive oil (VOO) production.
- To investigate this effect across the entire VOO process and specific stages: milling and malaxation.
- To evaluate the influence of cultivar (Picual, Arbequina) and ripening stage on O 2's impact.
Main Methods:
- Controlled O 2 concentrations throughout the virgin olive oil (VOO) extraction process and during individual steps (milling, malaxation).
- Analysis of volatile compounds in oils produced from two olive cultivars (Picual, Arbequina) at two ripening stages.
- Comparative analysis of volatile profiles based on O 2 levels and processing stages.
Main Results:
- Oxygen control during the milling stage significantly reduced VOO volatile compound synthesis.
- The impact of O 2 control during milling varied with olive cultivar and, for Picual, with the ripening stage.
- Oxygen control during malaxation had a minor effect on volatile synthesis, as most volatiles are formed during milling.
- Controlling O 2 throughout the entire process led to the most pronounced effect, with similar volatile trends across cultivars and ripening stages.
Conclusions:
- Oxygen management, particularly during milling, is crucial for maximizing volatile compound synthesis in virgin olive oil (VOO).
- Cultivar and ripening stage are important factors influencing the sensitivity of volatile synthesis to oxygen levels.
- Optimizing oxygen conditions throughout the VOO production process is essential for consistent quality and characteristic volatile profiles.
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