Cargando…
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
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 multipar...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180626/ https://www.ncbi.nlm.nih.gov/pubmed/32272674 http://dx.doi.org/10.3390/molecules25071686 |
_version_ | 1783525862613712896 |
---|---|
author | Lobo-Prieto, Ana Tena, Noelia Aparicio-Ruiz, Ramón Morales, María T. García-González, Diego L. |
author_facet | Lobo-Prieto, Ana Tena, Noelia Aparicio-Ruiz, Ramón Morales, María T. García-González, Diego L. |
author_sort | Lobo-Prieto, Ana |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7180626 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-71806262020-05-01 Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective Lobo-Prieto, Ana Tena, Noelia Aparicio-Ruiz, Ramón Morales, María T. García-González, Diego L. Molecules Article 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. MDPI 2020-04-07 /pmc/articles/PMC7180626/ /pubmed/32272674 http://dx.doi.org/10.3390/molecules25071686 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Lobo-Prieto, Ana Tena, Noelia Aparicio-Ruiz, Ramón Morales, María T. García-González, Diego L. Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective |
title | Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective |
title_full | Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective |
title_fullStr | Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective |
title_full_unstemmed | Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective |
title_short | Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective |
title_sort | tracking sensory characteristics of virgin olive oils during storage: interpretation of their changes from a multiparametric perspective |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180626/ https://www.ncbi.nlm.nih.gov/pubmed/32272674 http://dx.doi.org/10.3390/molecules25071686 |
work_keys_str_mv | AT loboprietoana trackingsensorycharacteristicsofvirginoliveoilsduringstorageinterpretationoftheirchangesfromamultiparametricperspective AT tenanoelia trackingsensorycharacteristicsofvirginoliveoilsduringstorageinterpretationoftheirchangesfromamultiparametricperspective AT aparicioruizramon trackingsensorycharacteristicsofvirginoliveoilsduringstorageinterpretationoftheirchangesfromamultiparametricperspective AT moralesmariat trackingsensorycharacteristicsofvirginoliveoilsduringstorageinterpretationoftheirchangesfromamultiparametricperspective AT garciagonzalezdiegol trackingsensorycharacteristicsofvirginoliveoilsduringstorageinterpretationoftheirchangesfromamultiparametricperspective |