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Ethanol in Olive Fruit. Changes during Ripening.

Gabriel Beltrán¹, Mohamed A Bejaoui¹, Antonio Jimenez¹

¹IFAPA Center Venta del Llano, Junta de Andalucia, P.O. Box 50, 23620 Mengibar Jaén, Spain.

Journal of Agricultural and Food Chemistry

|May 23, 2015

Summary

Olive fruit accumulates ethanol during maturation on the tree, a key factor influencing virgin olive oil quality. This finding clarifies the origin of ethanol, a precursor to ethyl esters used in oil classification.

Keywords:

Olea europaea L.cultivar ethanol olive fruit ripening

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Area of Science:

Agricultural Science
Food Chemistry
Analytical Chemistry

Background:

Ethyl esters are crucial for classifying virgin olive oil quality, particularly for the "extra" category.
The precise origin of ethanol, a precursor to ethyl esters, remains unclear.
Olive fruit on the tree is a potential source of endogenous ethanol.

Discussion:

Ethanol content in olive fruits ('Picual', 'Hojiblanca', 'Arbequina') was quantified during ripening using HS-SPME-GC-FID.
Ethanol levels ranged from 0.56 to 58 mg/kg, with 'Hojiblanca' exhibiting the highest concentrations.
A consistent increase in fruit ethanol content was observed across all cultivars as ripening progressed.

Key Insights:

Olive fruit maturation on the tree leads to significant ethanol accumulation.
'Hojiblanca' cultivar demonstrated the most pronounced increase in ethanol during ripening.
Results confirm the olive fruit itself as a source of ethanol for virgin olive oil.

Outlook:

Further research could explore the biochemical pathways of ethanol synthesis in olives.
Understanding cultivar-specific ethanol accumulation may aid in optimizing olive oil quality.
This knowledge can refine analytical methods for virgin olive oil classification.