Related Experiment Video
Updated: Jan 19, 2026
05:29
Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
4.3K
Changes in volatile composition during the processing and storage of black ripe olives
Antonio López-López1, Amparo Cortés-Delgado1, Antonio de Castro1
1Food Biotechnology Department, Instituto de la Grasa-CSIC, Utrera road, km 1, 41013 Seville, Spain.
Food Research International (Ottawa, Ont.)
|September 27, 2019
Summary
Black ripe olive processing significantly alters volatile compounds. Sterilization is the key step, while storage has minimal impact on the final volatile profile of olive cultivars.
Area of Science:
- Food Science
- Agricultural Chemistry
- Analytical Chemistry
Background:
- The volatile composition of olives is crucial for their sensory attributes and quality.
- Understanding how processing steps affect volatile compounds is essential for optimizing production.
Purpose of the Study:
- To investigate the impact of black ripe olive processing steps (preservation, darkening, packing + sterilization) and storage on volatile composition.
- To compare the volatile profiles of two olive cultivars, Manzanilla and Hojiblanca.
Main Methods:
- Gas Chromatography-Mass Spectrometry (GC-MS) was used to analyze volatile compounds.
- Olives were analyzed after each processing step and after 8 months of storage.
Main Results:
- Preservation increased ethyl acetate, methyl acetate, and ethanol.
- Darkening eliminated 55-65% of volatiles; sterilization generated or increased 70% of final volatiles.
- Benzaldehyde, dimethyl sulfide, and ethyl acetate were dominant in both cultivars, with Manzanilla showing better volatile stability during storage.
Conclusions:
- Sterilization is the most influential step in shaping the volatile profile of processed black ripe olives.
- While cultivar differences exist, processing steps have a more significant impact than storage on volatile composition.
Related Concept Videos
01:10Volatilization
5.4K
Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
5.4K
01:20Radical Autoxidation
3.1K
The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...
3.1K
01:10Moisture Content and Bulking of Aggregate
422
The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
422
00:53Extraction: Effects of pH
1.3K
Consider a neutral form of an amine, B, with a partition coefficient, K, in a liquid mixture containing organic and aqueous phases. The pH of the aqueous phase affects the charge on acidic and basic solutes, and the charged form is usually more soluble in the aqueous phase. Suppose the conjugate acid form of the amine is soluble only in the aqueous phase while the base form is soluble in both phases. Then the distribution coefficient, D, can be given as the ratio of amine concentration in the...
1.3K
01:01Distillation: Vapor–Liquid Equilibria
4.4K
Distillation is a separation technique that takes advantage of the boiling point properties of disparate elements in a mixture. To perform distillation, we begin by heating a miscible mixture of two liquids with a significant difference in boiling points (at least 20°C). As the solution heats up and reaches the bubble point of the more volatile component, some molecules of the more volatile component transition into the gas phase and travel upward into the condenser, which is a glass tube...
4.4K
01:15Oxidations of Aldehydes and Ketones to Carboxylic Acids
5.5K
Oxidation of aldehydes and ketones results in the formation of carboxylic acids. Aldehydes, bearing hydrogen next to the carbonyl group, are easily oxidized compared to ketones. This is because an aldehydic proton can easily be abstracted during oxidation.
Aldehydes readily undergo oxidation in strong oxidizing agents such as potassium permanganate and chromic acid. The oxidation can also be carried out using mild oxidizing agents such as silver oxide. In fact, aldehydes can be easily oxidized...
Aldehydes readily undergo oxidation in strong oxidizing agents such as potassium permanganate and chromic acid. The oxidation can also be carried out using mild oxidizing agents such as silver oxide. In fact, aldehydes can be easily oxidized...
5.5K