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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Aparicio-Ruiz R,Romero I,García-González DL,Oliver-Pozo C,Aparicio Rdoi
10.1016/j.foodchem.2016.09.176subject
Has Abstractpub_date
2017-04-01 00:00:00pages
42-50eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31574-6journal_volume
220pub_type
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