Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile

Rim Hachicha Hbaieb; Faten Kotti; Mohamed Gargouri; Monji Msallem; Stefania Vichi

doi:10.1016/j.foodchem.2016.01.089

Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile

Food Chem. 2016 Jul 15:203:548-558. doi: 10.1016/j.foodchem.2016.01.089. Epub 2016 Jan 21.

Authors

Rim Hachicha Hbaieb¹, Faten Kotti¹, Mohamed Gargouri², Monji Msallem³, Stefania Vichi⁴

Affiliations

¹ 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.
² 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.
³ Olive Tree Institute of Tunis, BP 208, 1082 Tunis, Tunisia.
⁴ 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.

PMID: 26948650
DOI: 10.1016/j.foodchem.2016.01.089

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 Chétoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 °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 °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 °C.

Keywords: 4-Ethylphenol (PubChem CID: 31242); 4-Vinylphenol (PubChem CID: 62453); E-2-hexenal (PubChem CID: 5281168); E-2-hexenol (PubChem CID: 5318042); Guaiacol (PubChem CID: 460); Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); Hexylacetate (PubChem CID: 8908); Nonanal (PubChem CID: 31289); Olive storage; Ripening; Virgin olive oil; Volatile compounds; Volatile phenols; p-Cresol (PubChem CID: 2879).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Food Storage*
Fruit / chemistry*
Fruit / growth & development
Humans
Odorants / analysis
Olea / chemistry*
Olea / growth & development
Olive Oil / analysis*
Olive Oil / chemistry
Oxidation-Reduction
Phenols / analysis
Volatile Organic Compounds / analysis*

Substances

Olive Oil
Phenols
Volatile Organic Compounds