Abstract:
:The distinctive aroma of virgin olive oil is mainly attributed to its volatile profile including components responsible for positive attributes and others for sensory defects resulting from chemical oxidation and exogenous enzymes. For this reason, the evolution of volatile compounds from Chétoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 °C during 4 weeks) was investigated. The profile of volatile phenols during olive storage was also studied. Quantitative differences in the volatile compounds during olive storage at 4 and 25 °C according to olive cultivar was determined. Concerning the volatile phenols, the Arbequina olives were the most affected by high storage temperature, as the formation of these compounds, especially 4-ethyl and 4-vinyl derivatives of phenol and guaiacol were more noticeable in Arbequina oils extracted from stored fruits at 25 °C.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hachicha Hbaieb R,Kotti F,Gargouri M,Msallem M,Vichi Sdoi
10.1016/j.foodchem.2016.01.089subject
Has Abstractpub_date
2016-07-15 00:00:00pages
548-558eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30089-9journal_volume
203pub_type
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