Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

• Published in: Food chemistry 2017-04, Vol.220, p.42-50
• Main Authors: Aparicio-Ruiz, Ramón, Romero, Inmaculada, García-González, Diego L., Oliver-Pozo, Celia, Aparicio, Ramón
• Format: Article
• Language: English
• Subjects: Adulteration; Deodorization; Fatty acid ethyl esters; Fatty Acids - analysis; Food Quality; Olive Oil - chemistry; Phenols; Phenols - analysis; Pyropheophytins; Virgin olive oil; Volatiles
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.09.176

[Display omitted] •Defective virgin olive oils were soft-deodorized under different conditions.•Soft-deodorized oils were analyzed to determine volatiles, phenols, ppps and faees.•Optimized soft-deodorization (100°C, 60min) produced minor chemical changes.•These results will help to detect soft-deodorized VOO in EVOO in further works. 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.