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

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Tibet Ü., Ergönül P. G., Yemişçioğlu F.

Akademik Gida, vol.19, no.3, pp.343-352, 2021 (Scopus, TRDizin) identifier

  • Publication Type: Article / Review
  • Volume: 19 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.24323/akademik-gida.1011230
  • Journal Name: Akademik Gida
  • Journal Indexes: Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.343-352
  • Keywords: Alkyl esters, Ethyl alcohol, Ethyl ester, Extra virgin olive oil
  • Open Archive Collection: AVESIS Open Access Collection
  • Manisa Celal Bayar University Affiliated: Yes

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.