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Changes in virgin olive oil quality during low-temperature fruit storage.
J Agric Food Chem. 2008 Apr 09; 56(7):2415-22.JA

Abstract

'Frantoio' olive fruits were stored at low temperature (4 +/- 2 degrees C) for 3 weeks to investigate the effect of postharvest fruit storage on virgin olive oil quality. Volatile compounds and phenolic compounds explained the changes in sensory quality that could not be explained with quality indices (FFA, PV, K232, and K270). Increases in concentrations of (E)-2-hexenal and hexanal corresponded to positive sensory quality, whereas increases in (E)-2-hexenol and (+)-acetoxypinoresinol were associated with negative sensory quality. Volatile and phenolic compounds were also indicative of the period of low-temperature fruit storage. Oleuropein and ligstroside derivatives in olive oil decreased with respect to storage time, and their significant (p < 0.05) change corresponded to changes in bitterness and pungency. (Z)-2-Penten-1-ol increased during low-temperature fruit storage, whereas 2-pentylfuran decreased. Changes in volatile compounds, phenolic compounds, quality indices, and sensory notes indicated that virgin olive oil quality was lost within the first week of low-temperature fruit storage and regained at 2 weeks. This research suggests that low-temperature olive fruit storage may be beneficial, with a possibility of increasing oil yield and moderating the sensory quality of virgin olive oils. This study demonstrates that deeper insights into virgin olive oil quality changes during low-temperature fruit storage may be gained by studying volatile and phenolic compounds in addition to quality indices and physical appearance of the fruit.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kalua CM
E.H. Graham Centre for Agricultural Innovation, School of Wine and Food Science, Charles Sturt University, Wagga Wagga, Australia. curtis.kalua@csiro.au
Bedgood DR
No affiliation info available
Bishop AG
No affiliation info available
Prenzler PD
No affiliation info available

MeSH

Cold TemperatureFood PreservationFruitOleaOlive OilPhenolsPlant OilsQuality ControlSensationVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18321051

Citation

Kalua, Curtis M., et al. "Changes in Virgin Olive Oil Quality During Low-temperature Fruit Storage." Journal of Agricultural and Food Chemistry, vol. 56, no. 7, 2008, pp. 2415-22.
Kalua CM, Bedgood DR, Bishop AG, et al. Changes in virgin olive oil quality during low-temperature fruit storage. J Agric Food Chem. 2008;56(7):2415-22.
Kalua, C. M., Bedgood, D. R., Bishop, A. G., & Prenzler, P. D. (2008). Changes in virgin olive oil quality during low-temperature fruit storage. Journal of Agricultural and Food Chemistry, 56(7), 2415-22. https://doi.org/10.1021/jf073027b
Kalua CM, et al. Changes in Virgin Olive Oil Quality During Low-temperature Fruit Storage. J Agric Food Chem. 2008 Apr 9;56(7):2415-22. PubMed PMID: 18321051.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in virgin olive oil quality during low-temperature fruit storage. AU - Kalua,Curtis M, AU - Bedgood,Danny R,Jr AU - Bishop,Andrea G, AU - Prenzler,Paul D, Y1 - 2008/03/06/ PY - 2008/3/7/pubmed PY - 2008/7/11/medline PY - 2008/3/7/entrez SP - 2415 EP - 22 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 7 N2 - 'Frantoio' olive fruits were stored at low temperature (4 +/- 2 degrees C) for 3 weeks to investigate the effect of postharvest fruit storage on virgin olive oil quality. Volatile compounds and phenolic compounds explained the changes in sensory quality that could not be explained with quality indices (FFA, PV, K232, and K270). Increases in concentrations of (E)-2-hexenal and hexanal corresponded to positive sensory quality, whereas increases in (E)-2-hexenol and (+)-acetoxypinoresinol were associated with negative sensory quality. Volatile and phenolic compounds were also indicative of the period of low-temperature fruit storage. Oleuropein and ligstroside derivatives in olive oil decreased with respect to storage time, and their significant (p < 0.05) change corresponded to changes in bitterness and pungency. (Z)-2-Penten-1-ol increased during low-temperature fruit storage, whereas 2-pentylfuran decreased. Changes in volatile compounds, phenolic compounds, quality indices, and sensory notes indicated that virgin olive oil quality was lost within the first week of low-temperature fruit storage and regained at 2 weeks. This research suggests that low-temperature olive fruit storage may be beneficial, with a possibility of increasing oil yield and moderating the sensory quality of virgin olive oils. This study demonstrates that deeper insights into virgin olive oil quality changes during low-temperature fruit storage may be gained by studying volatile and phenolic compounds in addition to quality indices and physical appearance of the fruit. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18321051/Changes_in_virgin_olive_oil_quality_during_low_temperature_fruit_storage_ DB - PRIME DP - Unbound Medicine ER -