Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China. (February 2021)

• Record Type: Journal Article
• Authors: Yu, Le; Wang, Yongjin; Wu, Gangcheng; Jin, Jun; Jin, Qingzhe; Wang, Xingguo
• Is Part Of: Food research international. Volume 140(2021)
• Publication Date: 2021-02
• Subjects: Virgin olive oil -- Ripeness -- Chemical compounds -- Flavor -- China; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109987
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Effects of cultivar and ripeness on Chinese olive oils were studied. This is the first time to classify Chinese olive oils by flavor characteristics. The oils from green olive fruits may possess better quality and flavor. Abstract: The present study was conducted to determine the quality parameters, fatty acid profile, minor compounds (pigments, tocopherols, phenolic compounds, squalene and total sterols) and volatile compounds of olive oils from four common olive cultivars (cv. 'Koroneiki', 'Coratina', 'Frantoio' and 'Arbequina') planted in China. The effect of maturation stage on the characteristics of the oils was also evaluated. All samples were classified as extra virgin according to the standards established by IOC. Statistically significant differences ( p < 0.05) were observed in the most analytical indicators of the oils among the cultivar and ripening. Coratina oils contained the highest contents of carotenoids, chlorophylls, tocopherols, phenolic compounds and high level of volatiles, demonstrating their excellent nutritional qualities and pleasant flavors. Whereas, Koroneiki oils contained the highest contents of oleic acid and squalene. Further, high levels of total sterols were found in Frantoio and Arbequina oils. Phenolic compounds and volatiles decreased with increase of ripe degree, which indicated the oils from green olive fruits possess better quality and flavor.