Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.

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 Chem

journal_title

Food chemistry

authors

Hachicha Hbaieb R,Kotti F,Gargouri M,Msallem M,Vichi S

doi

10.1016/j.foodchem.2016.01.089

subject

Has Abstract

pub_date

2016-07-15 00:00:00

pages

548-558

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(16)30089-9

journal_volume

203

pub_type

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