title: Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition.
abstract: The potential adulteration of extra virgin olive oil (EVOO) with soft-deodorized virgin olive oil (VOO) has raised the interest of researchers in investigating this fraud in recent years. The objective of this study was to determine chemical changes occurring after a soft-deodorization process in terms of volatiles, fatty acid ethyl esters (FAEEs) and pyropheophytins (PPPs) concentrations in VOOs. After testing several conditions (80, 100 and 130°C, for 30 and 60min), the parameters of 100°C and 60min were considered as the optima. These conditions allowed removing volatiles responsible for sensory defects with low losses of total phenols (14%-32%), and values of PPPs (11.83%) and FAEEs (34.53mg/kg) lower than the limits of standard regulations. The experiments show that soft-deodorized VOOs could be added up to 50% to EVOOs and current standard methods would not detect this kind of adulteration.
authors.affiliation: Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain. Electronic address: aparicioruiz@cica.es.
authors.forename: Ramón
authors.initials: R
authors.lastname: Aparicio-Ruiz
authors.affiliation: Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain.
authors.forename: Inmaculada
authors.initials: I
authors.lastname: Romero
authors.affiliation: Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain.
authors.forename: Diego L
authors.initials: DL
authors.lastname: García-González
authors.affiliation: Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain.
authors.forename: Celia
authors.initials: C
authors.lastname: Oliver-Pozo
authors.affiliation: Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain.
authors.forename: Ramón
authors.initials: R
authors.lastname: Aparicio
mesh_terms: D005227:Fatty Acids / Q000032:analysis*; D063427:Food Quality; D000069463:Olive Oil / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010636:Phenols
keywords: Adulteration; Deodorization; Fatty acid ethyl esters; Phenols; Pyropheophytins; Virgin olive oil; Volatiles