global research and market analysis of olive oil
DESCRIPTION
The global Olive Oil demand is projected to rise at a CAGR of 5.6% from 2020 to 2025, reaching USD 21200 million by 2025, up from USD 17080 million in the previous forecast period. The olive oil industry is highly diverse, with demand distributed through developed and developing countries and realized across very different production processes, often within a single region. Olive oil is extracted regionally but traded globally; crushing operations are decentralized, while bottling has become increasingly centralized, with the strong involvement of multinational corporations. Around the same time, small bottlers with effective marketing campaigns are reaping the benefits of branding. Usage of olive oil is increasing, but consumption habits differ significantly in terms of quantity and consistency. OUTLINE: • Olive Oil Composition • Volatile flavour components of olive oil • Factors affecting the formation of flavour components • Challenges • Scope What-We-Do: Food Research Lab can help you solve these problems related to the formulation of olive oils. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, and packaging. Additionally, you can get them out to market quicker than ever before. Want to read more: https://bit.ly/3ifbcrs Want to know about our service: https://bit.ly/3kjHW0R Contact us: Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022 Email: [email protected]TRANSCRIPT
Global Research andMarket Analysis ofOlive OilAn Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: [email protected]
Today's Discussion
Olive Oil Composition
Volatile flavour components of olive oil
Factors affecting the formation of flavour components
Challenges
Scope
The global Olive Oil demand is projected to rise at aCAGR of 5.6% from 2020 to 2025, reaching USD 21200million by 2025, up from USD 17080 million in theprevious forecast period.
The olive oil industry is highly diverse, with demanddistributed through developed and developing countriesand realized across very different productionprocesses, often within a single region.
Olive oil is extracted regionally but traded globally;crushing operations are decentralized, while bottling hasbecome increasingly centralized, with the stronginvolvement of multinational corporations.
Contd...
Around the same time, small bottlers with effective marketing campaignsare reaping the benefits of branding.
Usage of olive oil is increasing, but consumption habits differ significantly interms of quantity and consistency.
Market segmentation is the standard in some markets, and for somecustomers, premium product attributes play an increasingly significant rolein purchasing decisions.
The following figure shows the olives oils in substantial markets.
Despite preferential access granted to variousMediterranean nations, the European Union (EU), theworld's largest producer and user of olive oil, fiercelydefends its domestic market.
Any major exporters are also large importers, andsome exporters manufacture no olive oil at all.
Finally, the olive oil industry is marked by manyconflicts of interest, both vertically and horizontally, inthe "chain," both domestically and between playersfrom different countries.
Olive oil: global production volume 2012/13-2020/21 (Published by M.Shahbandeh, Jan 27, 2021)
OLIVE OIL COMPOSITION
Olive Oil (OO) nutritional components are classifiedinto two fractions in bromatological terms: asignificant saponifiable fraction and a small non-saponifying fraction (Figure 1).
Oleic acid, a monounsaturated fatty acid (MUFA), isthe most representative factor, accounting for 55 to83% of total fatty acids.
Contd...
Minor components of extra-virgin olive oil (EVOO)account for just 2% of the total weight of OO and containtriterpenes, sterols, tocopherols, carotenoids, andphenolic compounds, among others (Figure 1).
These minor components are a protective mechanismfor the plant against the pro-oxidative conditions foundin southern European latitudes.
The concentrations of these minor compounds play anessential role in determining the consistency, stability,and nutritional value of EVOO.
The phenolic components of OO have recently piquedthe scientific imagination.
Contd...
The most common phenolic compounds are hydroxytyrosol (3,4-dihydroxyphenyletherol) and tyrosol (p-4-hydroxyphenyletherol), as well as theirderivatives such as the secoiridoids oleuropein (3,4-dihydroxyphenyletherol elenolicacid), oleocanthal, and oleacein.
The anti-atherosclerotic, anti-inflammatory and antioxidant properties of OOpolyphenols have been linked to their beneficial function.
Figure 1. Bioactive composites in extra-virgin olive oil [1]
Contd...
VOLATILE FLAVOUR COMPONENTSOF OLIVE OIL
Several components that contribute to olive oil's fragrancehave been established.
This involves various saturated aldehydes ranging in carbonnumber from C7 to C12, with C10 predominating.
When compared to other flavour molecules, aldehydes areoften present in more immense proportions in olive oil.
Green and black olives have 50% and 75% aldehydecontent, respectively.
Olive oil aroma compounds are aliphatic and aromatic hydrocarbons,aliphatic and triterpenic alcohols, aldehydes, ketones, ethers, esters,furan, etc., thiophene derivatives, and furan and thiophene derivatives.
The most volatile compounds in olive oil are hexanal, trans-2-hexenal,1-hexanol, and 3-methylbutanol.
Figure 2 and Table 1 show a gas chromatography profile of olive oilflavour components and odour descriptors.
Figure 2. Presence of Phenolic compounds in olive fruit of cultivarKoroneiki [2]
Table 1. Odour description for peaks in figure 2 [2].
FACTORS AFFECTING THE FORMATIONOF FLAVOUR COMPONENTS
Many aspects influence the appearance of flavourcomponents in olive oil.
Under similar environmental and cultivation conditions,different cultivars can produce oils with varying flavourcompounds and, as a result, sensory characteristics.
Montedoro et al. investigated the formation of volatileand phenolic constituents in three Italian cultivars(Canino, Frantoio, and Moraiolo) and discovered onlyquantitative variations in volatile components.
Contd...
The patterns of heterogeneity and phenolic constituent concentrations in the threecultivars were strikingly similar.
The esters, alcohols, and aldehydes distributions in the three cultivars differed equallyover the maturation period.
Contd...
Table 3. Volatile compounds in the olive fruit of three olive Cultivars [2]
Table 3 indicates the volatile flavourcompounds found in three more cultivars.The highest concentration is trans-2-hexenal(Table 3).
Climate, cultivating methods, fruit maturity,storage conditions, and manufacturingprocesses affect the development andinclusion of flavour (volatile and phenolic)compounds in olive oil.
As a result, the taste consistency of olive oilcan vary greatly.
Contd...
Today, both manufacturers and customers are worried about the flavour ofvirgin olive oil.
These elements, however, have not yet been thoroughly researched.
We don't know how much variation in the scent and taste of olive oil is due tothe cultivar, the climate, or other influences.
Cultivars, orchard pedoclimatic pressures, and farming methods, along witholive ripeness and olive oil extraction techniques, result in a wide range ofchemical profiles in olive oil.
CHALLENGESAs the components of olive fruit are examined, water andoil account for 85-90% of the weight of the pulp, with theremainder mainly consisting of organic matter andminerals.
This fraction comprises major compounds, mostlytriacylglycerides, and a diverse number of minorcompounds (sterols, alcohols, hydrocarbons, pigments,volatiles, phenols, etc.).
These compounds serve as the foundation for addressingquestions and confronting problems classified into fivemajor categories (Figure 3): olive growing andprocessing, sensory consistency, authentication andtraceability, health and nutrition, and customers.
Figure 1. Challenges for scientific research on olive oil.
Contd...
SCOPE
More research is required to determine the volatilecomponents of olive oil are directly responsible, and to whatdegree, for the distinctive and delicate taste of good-qualityolive oil.
A multilevel research strategy is recommended forimproving the consistency and increasing the quantity ofolive oil.
It is considered beneficial to consider newer geneticmodification approaches to improve the health andproductivity of the trees.
The hunt for better ways to neutralize and potentially kill the common enemy ofolive production, the olive fly Dacus oleae, should be strengthened.
Olive fruit harvesting practises must be modernized.
When farm labour grows more scarce, the mechanical means of effectively andreliably harvesting the fruit must be mastered.
Improved methods of preserving the fruit before processing should also betried.
For olive mills with small space, the need for better fruit storage facilities is muchgreater.
Contd...
Although many developments on efficient oliveprocessing machinery had made, there is still room toincrease the fruit's oil extraction quality.
The use of enzymes to aid in the release of oil fromtissue should be investigated further.
Since antioxidants can extend the market life of oliveoil, further research into applying these additives toolive oil preservation is warranted.
The claim that olive oil use has a significantlybeneficial impact on human health requires moresupport.
Contd...
The trans isomerization of oleic acid during the heating of olive oil for culinarypurposes begs to be investigated.
Finally, the use of olive oil industry byproducts should be investigated further.
The anthocyanin contained in mature olive skin is one example of a potentiallyvaluable olive byproduct.
Another example is the sugars in olive tissue's aqueous process, which may besubjected to alcoholic fermentation after the oil is extracted.
Contd...
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