Method for evaluating olive oil and method for producing olive oil

Abstract

To provide a method for evaluating olive oil, capable of evaluating freshness of the olive oil, that is, a time from harvest to oil expression of olive fruits by analyzing the olive oil.SOLUTION: A method for evaluating olive oil includes: quantifying an enzyme oxidation amount of α-linolenic acid in the olive oil on the basis of a difference an amount of 13(S)-linolenic acid hydroperoxide and an amount of 13(R)-linolenic acid hydroperoxide contained in the olive oil; and evaluating a time from harvest to oil expression of olive fruits used as a raw material of the olive oil on the basis of the enzyme oxidation amount.SELECTED DRAWING: Figure 2

Claims

1. A method for evaluating olive oil, comprising quantifying the amount of enzymatic oxidation of α-linolenic acid in the olive oil based on the difference between the amount of 13(S)-linolenic acid hydroperoxide and the amount of 13(R)-linolenic acid hydroperoxide contained in the olive oil, and evaluating the time from harvesting the olive fruit used as the raw material for the olive oil to pressing the oil based on the amount of enzymatic oxidation.

2. A method for evaluating olive oil according to claim 1, The following conditions: <Condition 1> The olive oil to which a predetermined amount of internal standard substance has been added is used as the analytical sample, and the following is determined by gas chromatography (GC): Formula (1a): Internal standard equivalent value (mg / kg) of aroma components with 6 carbon atoms in olive oil = (Area value of aroma components with 6 carbon atoms (total value) / Area value of internal standard) × (Mass of internal standard / Mass of olive oil) The internal standard equivalent values ​​(mg / kg) of the aroma components with 6 carbon atoms in olive oil, as shown, The olive oil mentioned above is used as an analytical sample and analyzed by supercritical fluid chromatography / mass spectrometry (SFC-MS / MS) to determine the following: Equation (2): Peroxide value (POV) derived from enzyme oxidation = [{(Area value of 13(S)-linolenic acid hydroperoxide) - (Area value of 13(R)-linolenic acid hydroperoxide)} / {(Area value of 13(S)-linolenic acid hydroperoxide) + (Area value of 13(R)-linolenic acid hydroperoxide)}] × Peroxide value (POV) of olive oil The value obtained by dividing by the enzyme oxidation-derived peroxide value (POV) shown, and <Condition 2> The olive oil to which a predetermined amount of internal standard substance has been added is used as the analytical sample, and the following is determined by gas chromatography (GC): Formula (1b): Internal standard equivalent value (mg / kg) of aroma components with 5 carbon atoms in olive oil = (Area value of aroma components with 5 carbon atoms (total value) / Area value of internal standard) × (Mass of internal standard / Mass of olive oil) The internal standard equivalent values ​​(mg / kg) of the aromatic components with 5 carbon atoms in olive oil, as shown, The olive oil mentioned above is used as an analytical sample and analyzed by supercritical fluid chromatography / mass spectrometry (SFC-MS / MS) to determine the following: Equation (2): Peroxide value (POV) derived from enzyme oxidation = [{(Area value of 13(S)-linolenic acid hydroperoxide) - (Area value of 13(R)-linolenic acid hydroperoxide)} / {(Area value of 13(S)-linolenic acid hydroperoxide) + (Area value of 13(R)-linolenic acid hydroperoxide)}] × Peroxide value (POV) of olive oil The value obtained by dividing by the enzyme oxidation-derived peroxide value (POV) shown. A method for evaluating olive oil, comprising evaluating whether at least one of the following conditions satisfies the criteria for determining that the olive oil is olive oil extracted within 72 hours of harvesting the olive fruit.

3. The aroma components having 6 carbon atoms are 3Z-hexenal, 3E-hexenal, and 2E-hexenal. The method for evaluating olive oil according to claim 2, wherein the aromatic components having 5 carbon atoms are 1-penten-3-one and 1-penten-3-ol.

4. The method for evaluating olive oil according to claim 2 or 3, further comprising evaluating whether at least one of the conditions 1 and 2 satisfies the criteria for determining that the olive oil is olive oil extracted within 24 hours of harvesting the olive fruit.

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