Fatty acid methyl and ethyl esters as well as wax esters evaluating the quality of olive oils

; ; ; (). Fatty acid methyl and ethyl esters as well as wax esters evaluating the quality of olive oils. Eur Food Res Technol 65-74. Peer reviewed.

A promising correlation between chemical
analysis and sensorial evaluation was conWrmed: 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 esteriWed, largely by
transesteriWcation 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 conWrmed. 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 deWcient oils.