Ethyl esters versus fermentative organoleptic defects in virgin olive oil

- The ethyl esters are correlated to fermentative organoleptic defects.
- The presence of “rancid” influences the detection of the fermentative defects.
- The determination of the content of FAEEs cannot replace the organoleptic analysis.

The quality and genuineness of extra-virgin olive oils (EVOOs) were assessed following the methods and parameters of EU Commission Regulation N° 2568/91/EEC and subsequent modifications, which also set specific limits for fatty-acid ethyl esters (FAEEs). This study included a subset of EVOOs from among 399 samples analysed as part of a monitoring study for FAEEs in EVOOs. The subset was subjected to statistical evaluation to quantify the relationships between FAEE content and sensory defects associated with fermentation: fusty/muddy sediment, musty/humid/earthy, and winey/vinegary. The use of multiple regression analysis demonstrates that FAEE content can be inferred as a function of the intensity of organoleptic defects for samples with high alkyl esters content. The intensity of the rancid defect negatively influences the accuracy of this model, because of underestimation of the fermentation defects that are also present.