Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils |
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Authors: | Maurus Biedermann Annette Bongartz Carlo Mariani Koni Grob |
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Affiliation: | (1) Official Food Control Authority of the Canton of Zurich, P.O. Box, 8032 Zurich, Switzerland;(2) University of Applied Sciences Zurich (ZHAW), P.O. Box 335, 8820 Waedenswil, Switzerland;(3) Stazione Sperimentale per le Industrie degli Oli e dei Grassi, Via Giuseppe Colombo 79, 20133 Milan, Italy |
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Abstract: | A promising correlation between chemical analysis and sensorial evaluation was confirmed: extra virgin olive oils with low
contents of methyl and ethyl esters of fatty acids as well as straight chain wax esters were sensorially evaluated as being
of high quality, whereas some with high contents were even devaluated as not being of extra virgin quality. Methanol and ethanol
formed during fermentation in degrading olives are esterified, largely by transesterification with fatty acids from the triglycerides,
and in this way transferred into the pressed oil. The presence of high contents of methyl and ethyl esters in degrading olives
was confirmed. Wax esters from the skin of the olives are extracted at low yields, whereby the yield increases when the olives
are soft and possibly degrading. High wax ester contents may, therefore, stand for mild oils, but also for deficient oils. |
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Keywords: | Olive oil Ethyl oleate Wax esters Sensorial evaluation Degrading olives |
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