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Changes in virgin olive oil quality during low-temperature fruit storage
Curtis M Kalua1, Danny R Bedgood, Andrea G Bishop
1E.H. Graham Centre for Agricultural Innovation, School of Wine and Food Science, Charles Sturt University, Wagga Wagga, Australia. curtis.kalua@csiro.au
Journal of Agricultural and Food Chemistry
|March 7, 2008
Summary
Low-temperature storage of 'Frantoio' olive fruits for 3 weeks impacted virgin olive oil quality. Analysis of volatile and phenolic compounds revealed quality changes and potential benefits for oil yield and sensory attributes.
Area of Science:
- Food Science
- Agricultural Chemistry
- Postharvest Technology
Background:
- Virgin olive oil quality is influenced by postharvest handling.
- Traditional quality indices may not fully capture sensory changes.
- Understanding the impact of fruit storage on oil composition is crucial.
Purpose of the Study:
- To investigate the effect of low-temperature postharvest fruit storage on virgin olive oil quality.
- To correlate changes in volatile and phenolic compounds with sensory attributes.
- To determine optimal storage durations for maintaining or improving oil quality.
Main Methods:
- Storage of 'Frantoio' olive fruits at 4 ± 2°C for 3 weeks.
- Analysis of volatile and phenolic compounds in olive oil.
- Assessment of quality indices (FFA, PV, K232, K270).
- Sensory evaluation of virgin olive oil.
Main Results:
- Specific volatile compounds ((E)-2-hexenal, hexanal) correlated with positive sensory attributes, while others ((E)-2-hexenol, (+)-acetoxypinoresinol) correlated with negative attributes.
- Oleuropein and ligstroside derivatives decreased with storage time, impacting bitterness and pungency.
- Virgin olive oil quality declined within the first week but recovered by the second week of storage.
- (Z)-2-Penten-1-ol increased, and 2-pentylfuran decreased during storage.
Conclusions:
- Low-temperature fruit storage can alter virgin olive oil volatile and phenolic profiles.
- Sensory quality changes are better explained by volatile and phenolic compounds than traditional indices.
- Short-term low-temperature storage may enhance oil yield and moderate sensory quality, with recovery observed after one week.
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