Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage

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 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 mg kg. 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 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.

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method

“…The most VOCs founded among samples were sorted by the highest incidence: (E)‐2‐hexen‐1‐ol; (Z)‐2‐penten‐1‐ol; (E)‐2‐pentenal; ethanol; (E)‐2‐hexenal; (Z)‐3‐hexen‐1‐ol acetate; 1‐penten‐3‐ol; 3‐ethyl‐1,5‐octadiene; (E)‐4‐oxo‐hex‐2‐enal; 2‐methylbutanal; acetic acid; nonanal; 3,7‐dimethylocta‐2,6‐dienenitrile; hexyl ester; 3‐methylbutanal; (Z)‐3‐hexen‐1‐ol; 1‐hexanol; 3‐methyl‐1‐butanol; hexanal; (Z)‐3,7‐dimethyl‐1,3,6‐octatriene, cis‐3,7‐dimethyl; ethyl acetate; (E)‐9‐octadecene; formic acid; 1‐penten‐3‐one; 2‐methyl‐1‐butanol; acetaldehyde; 3‐pentanone; (E)‐2,4‐hexadienal; (Z)‐2‐heptenal; octanal; and 2‐methylpropanal. These findings were reinforcing previous evidences (Baccouri et al., 2008; Garrido‐Delgado et al., 2015; Kalua et al., 2007; Malheiro et al., 2018; Pouliarekou et al., 2011; Vichi, Romero, Tous, Tamames, & Buxaderas, 2008).…”

“…The ionization source was maintained at 250 °C with ionization energy of 70 eV, and ionization current of 0.1 kV and the mass spectra were acquired in the m/z 30 to 500 range, as proposed by Malheiro et al. (2018).…”

“…VOCs come mainly from the oxidative process of the fatty acids present in OO (Kalua et al., 2007). The formation of VOCs starts on olive fruits and during OO extraction, olives pass through a series of processing steps that activate various biochemical pathways that lead to the formation of volatiles, and each extraction step influences the final profile (Malheiro, Casal, Rodrigues, Renard, & Pereira, 2018). For instance, the volatiles abundance could be influenced by cultivar, ripening stage, pedological, and climatic conditions beyond storage and processing of OOs (Cerretani, Bendini, Rotondi, Lercker, & Toschi, 2005; Luna, Morales, & Aparicio, 2006; Mansouri et al., 2017; Rached et al., 2017).…”

Flavor Chemistry of Virgin Olive Oil: An Overview

“…The harvest, post-harvest practices and the olive milling have a significant impact on the composition of VOO and therefore its flavor. All stages of the extraction process modulate the volatile composition of olive oil [103]. The crushing step is of paramount importance as it leads to breaking the drupe cells such that the enzymes (Betaglycosidase, LOX, PPO, esterase, etc.)…”

Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

“…The chromatographic conditions were those used by Malheiro et al (2018). The gas chromatographer used was a Shimadzu GC-2010 Plus equipped with a mass spectrometer Shimadzu GC/MS-QP2010 SE detector.…”