Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters

Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and it is used as a purity parameter for extra-virgin and virgin olive oils. The wax...

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Autores: Diarte Cabezuelo, Clara, Romero Aroca, Agustí Jordi, Romero Fabregat, Mª Paz, Graell i Sarle, Jordi, Lara Ayala, Isabel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/70805
Acceso en línea:https://doi.org/10.3390/agriculture11020170
http://hdl.handle.net/10459.1/70805
Access Level:acceso abierto
Palabra clave:Chemical properties
Olea europaea
Olive oil
Phytyl esters
Sensory attributes
Wax
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spelling Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax EstersDiarte Cabezuelo, ClaraRomero Aroca, Agustí JordiRomero Fabregat, Mª PazGraell i Sarle, JordiLara Ayala, IsabelChemical propertiesOlea europaeaOlive oilPhytyl estersSensory attributesWaxOlive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and it is used as a purity parameter for extra-virgin and virgin olive oils. The wax profile may also help the characterization of monovarietal olive oils. In this study, monovarietal oils were extracted from the fruits of nine native Spanish olive varieties (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’), and their chemical and sensory attributes were determined. Total wax content in oil was cultivar-dependent and ranged widely between 26 (‘Manzanilla’) and 144 mg kg−1 (‘Arbequina’), while it was negligible in ‘Picual’ oil. The wax ester fraction was comprised largely of phytol-containing diterpene esters, with phytyl vaccinate and phytyl arachidate being the most common components of this non-polar fraction in all nine olive oils assessed. A direct relationship between phytyl esters and the sensory perception of “ripe fruit” notes was also observed.This research was funded by Plan Nacional de I+D, Ministry of Education and Science, Spain, grant number AGL2015-64235-R. Clara Diarte is the recipient of a predoctoral scholarship granted by the Universitat de Lleida.MDPI202120212021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.3390/agriculture11020170http://hdl.handle.net/10459.1/70805http://hdl.handle.net/10459.1/70805reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/MINECO//AGL2015-64235-RReproducció del document publicat a: https://doi.org/10.3390/agriculture11020170Agriculture, 2021, vol. 11, núm. 2, p. 170cc-by (c) Diarte et al., 2021info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/708052026-05-29T05:05:01Z
dc.title.none.fl_str_mv Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
title Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
spellingShingle Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
Diarte Cabezuelo, Clara
Chemical properties
Olea europaea
Olive oil
Phytyl esters
Sensory attributes
Wax
title_short Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
title_full Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
title_fullStr Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
title_full_unstemmed Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
title_sort Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
dc.creator.none.fl_str_mv Diarte Cabezuelo, Clara
Romero Aroca, Agustí Jordi
Romero Fabregat, Mª Paz
Graell i Sarle, Jordi
Lara Ayala, Isabel
author Diarte Cabezuelo, Clara
author_facet Diarte Cabezuelo, Clara
Romero Aroca, Agustí Jordi
Romero Fabregat, Mª Paz
Graell i Sarle, Jordi
Lara Ayala, Isabel
author_role author
author2 Romero Aroca, Agustí Jordi
Romero Fabregat, Mª Paz
Graell i Sarle, Jordi
Lara Ayala, Isabel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Chemical properties
Olea europaea
Olive oil
Phytyl esters
Sensory attributes
Wax
topic Chemical properties
Olea europaea
Olive oil
Phytyl esters
Sensory attributes
Wax
description Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and it is used as a purity parameter for extra-virgin and virgin olive oils. The wax profile may also help the characterization of monovarietal olive oils. In this study, monovarietal oils were extracted from the fruits of nine native Spanish olive varieties (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’), and their chemical and sensory attributes were determined. Total wax content in oil was cultivar-dependent and ranged widely between 26 (‘Manzanilla’) and 144 mg kg−1 (‘Arbequina’), while it was negligible in ‘Picual’ oil. The wax ester fraction was comprised largely of phytol-containing diterpene esters, with phytyl vaccinate and phytyl arachidate being the most common components of this non-polar fraction in all nine olive oils assessed. A direct relationship between phytyl esters and the sensory perception of “ripe fruit” notes was also observed.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/agriculture11020170
http://hdl.handle.net/10459.1/70805
http://hdl.handle.net/10459.1/70805
url https://doi.org/10.3390/agriculture11020170
http://hdl.handle.net/10459.1/70805
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO//AGL2015-64235-R
Reproducció del document publicat a: https://doi.org/10.3390/agriculture11020170
Agriculture, 2021, vol. 11, núm. 2, p. 170
dc.rights.none.fl_str_mv cc-by (c) Diarte et al., 2021
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Diarte et al., 2021
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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