**9. References**

142 Olive Oil – Constituents, Quality, Health Properties and Bioconversions

(a)

(b)

The high sensitivity and reproducibility provided by the modern spectrometers allow indepth studies of food systems, like olives and olive oil. The complexity of these matrices

requires chemometric tools to extract both qualitative and quantitative information.

Fig. 6. (a) PLS1 regression relationship between actual and predicted value of olive oil acidity from the application of acidity calibration model and (b) the corresponding b vector

plot (Reproduced with permission from Nunes et al. 2009 Springer 2009).

**7. Conclusions** 


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**8** 

*Argentina* 

**Innovative Technique Combining** 

**Nose for Determination of Olive Oil** 

**Organoleptic Characteristics** 

*2Consejo Nacional de Investigaciones Científicasy Técnicas* 

*1Comisión Nacional de Energía Atómica* 

*4Escuela de Ciencia y Tecnología, Buenos Aires,* 

**Laser Irradiation Effect and Electronic** 

K. Pierpauli1, C. Rinaldi1,2, M. L. Azcarate2,3 and A. Lamagna1,4

*3Centro de Investigaciones en Láseres y Aplicaciones CEILAP (CITEDEF-CONICET)* 

Olive oil has a characteristic flavor that distinguishes it from other edible vegetable oils. Its quality depends on the aroma, taste and colour, which in turn depend on many variables

The International Olive Oil Council (IOOC,2001) Standards and European Commission regulations have defined the quality of olive oil based on parameters derived from spectrophotometric studies that include free fatty acid content, but these methods only give information about the samples' oxidation level. A specific vocabulary has been developed for virgin oil sensory descriptors (IOOC, 1987). The positive attributes are classified as fruty, bitter and pungent and negative attributes as fusty, musty-humid, muddy-sediment, winey-

Odour is an important parameter determining the sensory quality of olive oils and it is therefore of interest to investigate if volatile compounds contributing to the characteristic

In the last decades many efforts have been made to study the aromatic fraction of olive oils based mainly on chromatographic determinations (S. de Koning et al 2008, S. Mildner-Szkudlarz, H. H. Jeleń 2008, C. M. Kalua 2007). The presence or absence of particular

The aroma of olive oil is attributed to aldehydes, alcohols, esters, hydrocarbons, ketones, furans and probably, other volatile compounds, not yet identified. More than 120 volatile compounds that contribute both positively and negatively to the sensory properties of olive oil have been identified (Aparicio, R., Morales, M .T. & Luna, G. 2006). Table 1 lists some volatile compounds associated with negative attributes determined by Morales et al. in 2005.

volatile compounds is a good indicator of olive oil quality.

**1. Introduction** 

including location.

vinegary, metallic and rancid.

odour can be measured.

**1.1 Olive oil** 

