Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties

• Published in: Journal of the science of food and agriculture 2020-05, Vol.100 (7), p.3173-3181
• Main Authors: Boudebouz, Abdelaziz, Romero, Agustí, Boqué, Ricard, Aceña, Laura, Busto, Olga, Mestres, Montserrat
• Format: Article
• Language: English
• Subjects: Acetaldehyde; Acetaldehyde - analysis; Alcohol; Alcohols; Calibration; endogenous alcohols; Esterification; Esters; Esters - analysis; Ethanol; Ethanol - analysis; fatty acid alkyl esters; Fatty acids; Fermentation; Fruit - chemistry; Fruit - growth & development; Fruits; Headspace; Methanol; Methanol - analysis; Oils & fats; Olea - chemistry; Olea - growth & development; Oleaceae; Olive oil; Olive Oil - chemistry; olive variety; Olives; Parameters; Precursors; Quantitation; reliable quantitation; Solid phases; solid‐phase microextraction; Spain
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10352

BACKGROUND The use of healthy olives and their good management along the production process are necessary to obtain the best quality virgin olive oils. One parameter related to the health of the olives is the content of fatty acid alkyl esters. Because these come from the esterification of C16 and C18 free fatty acids with short chain alcohols, the control of methanol, ethanol and acetaldehyde (precursor of ethanol) and their origin (endogenous or from fermentation) is essential. The present study reports the endogenous amount of these compounds in some of the main Spanish olive varieties. For their analyses, headspace solid phase micro‐extraction was applied and, to ensure quantitation reliability, the matrix‐matched technique was used to build the calibration lines. RESULTS For healthy and mature olives, the contents of ethanol and methanol are much higher and vary within a wider range than those corresponding to acetaldehyde. Because olives were not directly analyzed but previously homogenized, there was no correlation between the olive size parameters and the contents of the compounds investigated. However, these contents are characteristic of each variety. When comparing healthy and unhealthy olives, significant differences were only observed for ethanol contents. CONCLUSION Higher contents of short alcohols are not only the result of an unhealthy or poor state of the fruits, but also the variety. Therefore, because these alcohols are precursors of fatty acid alkyl esters, the maximum permissible content of the latter should not be set at a single value for all olive varieties. © 2020 Society of Chemical Industry