Extra Virgin Olive Oil Volatilome
Extra Virgin Olive Oil Volatilome - Related Videos
00:04
A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition
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2019
Here, we present a protocol for a study comparing the efficacy, safety, and delivery of olive-oil-based 3CB and soybean-oil-based CoB formulations in adults requiring parenteral nutrition. The results revealed that olive-oil-based 3CBs is non-inferior and well tolerated compared to soybean formulations.
13:19
Enhanced Oil Recovery using a Combination of Biosurfactants
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Cited by 2 •
2022
We illustrate the methods involved in screening and identification of the biosurfactant producing microbes. Methods for chromatographic characterization and chemical identification of the biosurfactants, determining the industrial applicability of the biosurfactant in enhancing residual oil recovery are also presented.
08:35
An Operant Intra-/Extra-dimensional Set-shift Task for Mice
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Cited by 13 •
2016
Attentional set-shifting cognitive abnormalities are a core feature of many psychiatric diseases. Here, we present the development of a novel automatic system for the effective study of attentional set-shifting abilities, executive functions and other cognitive abilities in mice with high translational validity to human studies.
09:18
Extra Cellular Matrix-Based and Extra Cellular Matrix-Free Generation of Murine Testicular Organoids
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Cited by 4 •
2020
Here, four methods for generating testicular organoids from primary neonatal murine testicular cells are described i.e., extracellular matrix (ECM) and ECM-free 2D and 3D culture environments. These techniques have multiple research applications and are especially useful for studying testicular development and physiology in vitro.
08:58
In vivo Calcium Imaging in Mouse Inferior Olive
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Cited by 6 •
2021
We present a protocol to expose the brainstem of adult mouse from the ventral side. By using a gradient-refractive index lens with a miniature microscope, calcium imaging can be used to examine the activity of inferior olive neural somata in vivo.
FAQs
During olive crushing, enzymatic reactions act on fatty-acid-derived substrates and generate several volatile families, including aldehydes, alcohols, and esters. This reaction pathway helps explain why chemical changes during processing can alter the oil’s aroma and flavor. Profiling these products therefore connects molecular composition with sensory outcomes.
The volatilome can shift with cultivar, fruit ripening, processing, and storage, so it records more than a single production step. Comparing profiles under these conditions can help chemists associate particular volatile patterns with raw-material or handling differences. This makes the profile useful for tracking chemical quality as oils move through production and storage.
Gas chromatography and sensory detection answer different questions. Gas chromatography separates the volatile mixture, while mass spectrometry can support compound identification and sensory detection can relate separated compounds to perceived odor characteristics. Using these complementary perspectives connects molecular measurements with aroma and flavor assessment rather than treating chemical composition and sensory response as identical.
A typical analysis begins by sampling the oil’s headspace, the region containing compounds released from the sample, and then introducing that sample into gas chromatography. The instrument separates compounds for characterization, with mass spectrometry or sensory detection providing additional identification or perception-related information. This workflow enables low-concentration constituents to be examined systematically.
Volatilome analysis can reveal patterns relevant to sensory profiling, authentication, oxidation, and defects. A profile may therefore support comparisons among oils and help indicate whether an oil’s volatile composition is consistent with expected quality characteristics. Its value comes from linking measured compounds to practical questions about identity, aroma, and chemical quality.
For quality control, chemists can use volatilome measurements to examine how processing and storage are reflected in an oil’s volatile profile. The same approach can contribute to authentication by comparing profiles and can help detect oxidation or sensory defects. These uses extend analysis beyond cataloging compounds to monitoring product quality throughout olive-oil production.