Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1865
Title: Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils
Authors : Biedermann, Maurus
Bongartz, Annette
Mariani, Carlo
Grob, Koni
Published in : European Food Research and Technology
Volume(Issue) : 228
Issue : 1
Pages : 65
Pages to: 74
Publisher / Ed. Institution : Springer
Issue Date: 2008
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Olive oil; Wax ester; Ethyl oleate
Subject (DDC) : 664: Food technology
Abstract: A promising correlation between chemical analysis and sensorial evaluation was confirmed: extra virgin olive oils with low contents of methyl and ethyl esters of fatty acids as well as straight chain wax esters were sensorially evaluated as being of high quality, whereas some with high contents were even devaluated as not being of extra virgin quality. Methanol and ethanol formed during fermentation in degrading olives are esterified, largely by transesterification with fatty acids from the triglycerides, and in this way transferred into the pressed oil. The presence of high contents of methyl and ethyl esters in degrading olives was confirmed. Wax esters from the skin of the olives are extracted at low yields, whereby the yield increases when the olives are soft and possibly degrading. High wax ester contents may, therefore, stand for mild oils, but also for deficient oils.
Further description : Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific Journal
DOI : 10.1007/s00217-008-0907-x
10.21256/zhaw-1865
ISSN: 1438-2377
URI: https://digitalcollection.zhaw.ch/handle/11475/4261
Appears in Collections:Publikationen Life Sciences und Facility Management

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