Oxygen concentration affects volatile compound biosynthesis during virgin olive oil production.
The effect of O 2 concentration on oil volatile compounds synthesized during the process to obtain virgin olive oil (VOO) was established. The study was carried out either on the whole process or within the main steps (milling and malaxation) of this process with two olive cultivars, Picual and Arbequina, at two ripening stages. Data show that O 2 control during milling has a negative impact on VOO volatile synthesis. This effect seems to depend on cultivar and on the ripening stage in cultivar Picual. Because most VOO volatiles are synthesized during olive fruit crushing at the milling step, O 2 control during malaxation seems to affect just slightly the volatile synthesis. The highest effect was observed when control of O 2 concentration was performed over the whole process. In this case, the content of volatile compounds of oils obtained from both cultivars and ripening stages showed quite similar trends.
Department of Physiology and Technology of Plant Products, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Seville, Spain. carlos.sanz@ig.csic.es
Araceli
A
Sánchez-Ortiz
Carmen
C
Romero
Ana G
AG
Pérez
Carlos
C
Sanz
D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D009812:Odorants / Q000032:analysis*; D031658:Olea; D000069463:Olive Oil; D010100:Oxygen / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D014835:Volatilization
D000069463:Olive Oil; D010938:Plant Oils; D010100:Oxygen