Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long‐time storage at room temperature

Abstract

AbstractBackgroundExtra Virgin olive oils are directly obtained from olives and their quality is influenced by the oxidative process during storage as consequence the category may be penalized. Sensory attributes are crucial parameter of olive oils quality and classifications. This study evaluated the main sensorial and volatile profile of three olive oils with high medium and low content of initial total phenolic compounds (from ‘Koroneiki’ Blend of varieties and ‘Arbequina’ respectively) including quality parameters up to 15 months of storage.ResultsA significant increase of peroxide index value (around 50%) and reduction of phenolic compounds level (around 60%) were observed. The sensory attributes of sweet herbaceous almond and fruity notes decreased and the majority of volatile compounds found in all olive oils were (E)‐2‐hexenal (Z)‐3‐hexen‐1‐ol 1‐penten‐3‐one and hexanal even after 15 months. The reductions of different parameters are related to initial phenolic level and samples are classified as Virgin after seven (low phenolics) nine (medium phenolics) and 11 (high phenolics) months displaying defect of rancid in distinct intensities.ConclusionsThis investigation provided detailed about Brazilian olive oils useful in a global context moreover modifications of sensory and volatile compounds profile and its evolution according to the long‐time storage were established.