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Food Chem

Title:		Ripening and storage conditions of Chetoui and Arbequina olives: Part I. Effect on olive oils volatiles profile
Author(s):		Hachicha Hbaieb R; Kotti F; Gargouri M; Msallem M; Vichi S;
Address:		"Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia. Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia. Electronic address: mohamed.gargouri@insat.rnu.tn. Olive Tree Institute of Tunis, BP 208, 1082 Tunis, Tunisia. Food Science and Nutrition Department, XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08028 S.ta Coloma de Gramenet, Spain"
Journal Title:		Food Chem
Year:		2016
Volume:		20160121
Issue:
Page Number:		548 - 558
DOI:		10.1016/j.foodchem.2016.01.089
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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 Chetoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 degrees 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 degrees 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 degrees C"
Keywords:		*Food Storage Fruit/*chemistry/growth & development Humans Odorants/analysis Olea/*chemistry/growth & development Olive Oil/*analysis/chemistry Oxidation-Reduction Phenols/analysis Volatile Organic Compounds/*analysis 4-Ethylphenol (PubChem CID: 31242) 4-;
Notes:		"MedlineHachicha Hbaieb, Rim Kotti, Faten Gargouri, Mohamed Msallem, Monji Vichi, Stefania eng Research Support, Non-U.S. Gov't England 2016/03/08 Food Chem. 2016 Jul 15; 203:548-558. doi: 10.1016/j.foodchem.2016.01.089. Epub 2016 Jan 21"