Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

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

Food Chemistry ◽

10.1016/j.foodchem.2016.01.089 ◽

2016 ◽

Vol 203 ◽

pp. 548-558 ◽

Cited By ~ 20

Author(s):

Rim Hachicha Hbaieb ◽

Faten Kotti ◽

Mohamed Gargouri ◽

Monji Msallem ◽

Stefania Vichi

Keyword(s):

Storage Conditions ◽

Olive Oils ◽

And Storage

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Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Molecules ◽

10.3390/molecules25071686 ◽

2020 ◽

Vol 25 (7) ◽

pp. 1686 ◽

Cited By ~ 3

Author(s):

Ana Lobo-Prieto ◽

Noelia Tena ◽

Ramón Aparicio-Ruiz ◽

María T. Morales ◽

Diego L. García-González

Keyword(s):

Oxidation Process ◽

Virgin Olive Oil ◽

Stability Index ◽

Quality Parameters ◽

Sensory Characteristics ◽

Virgin Olive Oils ◽

Pet Bottles ◽

Olive Oils ◽

Off Flavors ◽

Mesh Cell

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.

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