title: Ethyl esters versus fermentative organoleptic defects in virgin olive oil.
abstract: The quality and genuineness of extra-virgin olive oils (EVOOs) were assessed following the methods and parameters of EU Commission Regulation N° 2568/91/EEC and subsequent modifications, which also set specific limits for fatty-acid ethyl esters (FAEEs). This study included a subset of EVOOs from among 399 samples analysed as part of a monitoring study for FAEEs in EVOOs. The subset was subjected to statistical evaluation to quantify the relationships between FAEE content and sensory defects associated with fermentation: fusty/muddy sediment, musty/humid/earthy, and winey/vinegary. The use of multiple regression analysis demonstrates that FAEE content can be inferred as a function of the intensity of organoleptic defects for samples with high alkyl esters content. The intensity of the rancid defect negatively influences the accuracy of this model, because of underestimation of the fermentation defects that are also present.
authors.affiliation: Council for Agricultural Research and Economics, Olive Growing and Oil Industry Research Centre (CREA-OLI), Viale Petruzzi 75, 65013 Città Sant'Angelo, PE, Italy.
authors.forename: Maria Gabriella
authors.initials: MG
authors.lastname: Di Serio
authors.affiliation: Council for Agricultural Research and Economics, Olive Growing and Oil Industry Research Centre (CREA-OLI), Viale Petruzzi 75, 65013 Città Sant'Angelo, PE, Italy.
authors.forename: Lucia
authors.initials: L
authors.lastname: Giansante
authors.affiliation: Council for Agricultural Research and Economics, Olive Growing and Oil Industry Research Centre (CREA-OLI), Viale Petruzzi 75, 65013 Città Sant'Angelo, PE, Italy.
authors.forename: Giuseppina
authors.initials: G
authors.lastname: Di Loreto
authors.affiliation: Department of Central Inspectorate for the Quality Control of the Food Products and Fraud Repression (ICQRF), Central Laboratory of Rome, Via del Fornetto 85, 00149 Rome, Italy.
authors.forename: Angelo
authors.initials: A
authors.lastname: Faberi
authors.affiliation: Department of Central Inspectorate for the Quality Control of the Food Products and Fraud Repression (ICQRF), Central Laboratory of Rome, Via del Fornetto 85, 00149 Rome, Italy.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Ricchetti
authors.affiliation: Council for Agricultural Research and Economics, Olive Growing and Oil Industry Research Centre (CREA-OLI), Viale Petruzzi 75, 65013 Città Sant'Angelo, PE, Italy. Electronic address: luciana.digiacinto@crea.gov.it.
authors.forename: Luciana
authors.initials: L
authors.lastname: Di Giacinto
mesh_terms: D004952:Esters / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005285:Fermentation; D000069463:Olive Oil / Q000737:chemistry*; D010938:Plant Oils / Q000032:analysis*; D012677:Sensation / Q000502:physiology*
chemical_list: D004952:Esters; D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils
keywords: Fatty acid ethyl esters; Fermentation; Organoleptic defects; Virgin olive oil