Abstract
This work considered the influence of the duration of olive storage on the chemical and sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during three successive crop seasons were sampled in seven industrial mills; information about olive batches (variety, harvest date) was collected, together with the produced oils. Four classes of storage times were considered: ≤24 h, 2–3 days, 4–6 days, ≥7 days. The oils’ quality parameters free acidity, peroxide number and K232 increased significantly as storage duration increased, while phenolic content decreased significantly, with a resulting effect on oil stability. The fatty acid composition was not affected by the olive storage period, while α-tocopherol, lutein and β-carotene content decreased as storage duration lengthened. Finally, the main positive sensory attributes (olive fruity, green notes, bitter and pungency) underwent a statistically significant reduction with the increase in storage duration, while the intensity of defects increased, suggesting that the duration of olive storage has an important effect on the quality of the final oil.
Highlights
Olive oil plays an important role in the diet in Mediterranean countries [1]
The aim of this study was to assess the effect of the duration of olive storage on the chemical and sensory quality of the Extra virgin olive oil (EVOO), identifying which parameters were most affected by olive storage; in particular, we focused on product parameters that are more illustrated to actors in the supply chain, making it easier to understand and assimilate the results
It was recorded that the olive and the correspondent Extra virgin olive oil (EVOO) samples collected (n = 228) were mainly composed of mixed varieties (45%), while the remaining samples were monovarietal from cv
Summary
Olive oil plays an important role in the diet in Mediterranean countries [1]. Extra virgin olive oil (EVOO) is the only vegetable oil that must be extracted only by mechanical means without any adjuvants [2]. Olive oils obtained from damaged olives present a characteristic high acidity, low oxidative stability and high level of oxidation, due to the increased peroxide value, and specific extinction coefficients at 232 and 270; they can develop a high content of volatile acids (acetic or butyric) that cause a typical musty smell [7] These processes will deteriorate the chemical and sensory quality of the resulting EVOO, so in order to better manage the postharvest period, several technological solutions have been proposed such as cold storage of olives [7], storage in a modified atmosphere [8], and other preservation conditions such as storage in sea water, brine or drinking water have been investigated [9]
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