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Food Res Int

Title:		"Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage"
Author(s):		Malheiro R; Casal S; Rodrigues N; Renard C; Pereira JA;
Address:		"Centro de Investigacao de Montanha (CIMO), ESA, Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal; REQUIMTE/LAQV/Laboratorio de Bromatologia e Hidrologia, Faculdade de Farmacia, Universidade do Porto, Porto, Portugal. REQUIMTE/LAQV/Laboratorio de Bromatologia e Hidrologia, Faculdade de Farmacia, Universidade do Porto, Porto, Portugal. Centro de Investigacao de Montanha (CIMO), ESA, Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal. UMR408 SQPOV 'Securite et Qualite des Produits d'Origine Vegetale', INRA, Avignon University, F-84000 Avignon, France. Centro de Investigacao de Montanha (CIMO), ESA, Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal. Electronic address: jpereira@ipb.pt"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180108
Issue:
Page Number:		374 - 382
DOI:		10.1016/j.foodres.2018.01.005
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"This study focused on the volatile changes in cv. Verdeal Transmontana throughout the entire olive oil processing chain, from the drupe to olive oil storage up to 12?ª+months, while correlating it with quality parameters and sensory quality. During crushing and malaxation, the volatiles formed were mainly 'green-leaf volatiles' (GLVs), namely (E)-2-hexenal, hexanal, and 1-hexanol. Centrifugation and clarification steps increased the total volatile amounts to 130?ª+mg?ª+kg(-1). However, clarification also increased nonanal and (E)-2-decenal contents, two markers of oxidation, with a noticeable loss of phenolic compounds and oxidative stability. During storage, the total volatile amounts reduced drastically (94% at 12?ª+months after extraction), together with the positive sensory attributes fruity, green, bitter, and pungent. Despite being classified as extra-virgin after one year of storage, peroxides and conjugated dienes were significantly higher while there was a reduction in antioxidant capacity as well as in phenolic compounds (less 50%) and oxidative stability (57%). The present work allowed concluding that the extraction process modulates the volatile composition of olive oil, with a concentration of volatiles at the clarification step. During storage, volatiles are lost, mainly eight months after extraction, leading to the loss of important sensory attributes"
Keywords:		Aldehydes/analysis Alkenes/analysis Antioxidants/analysis Drug Stability Food Handling/*methods Food Storage Olive Oil/analysis/*chemistry Oxidation-Reduction Phenols/analysis Portugal Sensation Smell Taste Time Factors Volatile Organic Compounds/*analysi;
Notes:		"MedlineMalheiro, Ricardo Casal, Susana Rodrigues, Nuno Renard, Catherine M G C Pereira, Jose Alberto eng Research Support, Non-U.S. Gov't Canada 2018/03/28 Food Res Int. 2018 Apr; 106:374-382. doi: 10.1016/j.foodres.2018.01.005. Epub 2018 Jan 8"