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Journals / Akademik Gıda / 2021 / Cilt: 19 - Sayı: 3

Formation of Ethyl Alcohol and Ethyl Esters in Virgin Olive Oil and Their Detection Methods

Natürel Zeytinyağında Etil Alkol ve Etil Ester Oluşumu ile Tespit Yöntemleri

Ümmühan TİBET
Pelin GÜNÇ ERGÖNÜL
Fahri YEMİŞÇİOĞLU
Pages
343–352
Publication Date
2021-10-19
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review article, the formation mechanism of ethyl esters and the factors triggering the esterification of ethyl alcohol in olive oil were presented.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Extra virgin olive oil is one of the most demanded foods in our country as well as in the world.
📊
Key Findings & Data:It is among oils, which is mostly adulterated due to its high demand.
💡
Conclusion & Impact:In this review article, the formation mechanism of ethyl esters and the factors triggering the esterification of ethyl alcohol in olive oil were presented.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Alkil esterler · Etil ester · Etil alkol

Abstract

Extra virgin olive oil is one of the most demanded foods in our country as well as in the world. It is among oils, which is mostly adulterated due to its high demand. For this reason, it is one of the most adulterated oils. Analysis of fatty acid ethyl esters must be carried out in order to detect the processed olive oil mixtures, which is expressed as "mild deodorization oil" in extra virgin olive oil. Ethyl esters not only can reach the limit by mild deodorization of olive oil, but also can rise with fermentative deterioration or with esterify during storage. In recent years, many articles have been published, studying the conditions under which ethyl esters rise from field to table, by examining the formation mechanism of ethyl esters. In this review article, the formation mechanism of ethyl esters and the factors triggering the esterification of ethyl alcohol in olive oil were presented.

Özet

Natürel sızma zeytinyağı, dünyada olduğu gibi ülkemizde de en çok aranılan ve ilgi duyulan gıdalardan birisidir. Bu sebeple de en fazla hile yapılan yağlar arasında yer almaktadır. Natürel sızma zeytinyağında “kolon yağı” olarak ifade edilen işlem görmüş zeytinyağı karışımını tespit etmek için yağ asidi etil esterlerin (FAEE) analizinin yapılması gerekmektedir. Ancak etil esterler sadece kolon yağı tağşişi ile yükselmeyip fermentatif bozulma olduğunda, depolama sürecinde ya da diğer kalite kriterlerinde düşme olduğunda limit üzerine çıkabilmektedir. Son yıllarda, etil esterlerin oluşum mekanizmaları incelenerek tarladan sofraya etil ester seviyesinin hangi koşullarda yükseldiğini araştıran birçok makale yayınlanmıştır. Bu çalışmada, etil esterlerin oluşum mekanizması, etil alkolün zeytinyağında esterleşmesini tetikleyen faktörler irdelenmiş ve tespit yöntemleri üstünde durulmuştur.

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Cite This Article

TİBET, Ü., ERGÖNÜL, P. G., YEMİŞÇİOĞLU, F. (2021). Formation of Ethyl Alcohol and Ethyl Esters in Virgin Olive Oil and Their Detection Methods. Akademik Gıda, Cilt: 19 - Sayı: 3, 343–352. https://ajindex.com/articles/454499

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