title: Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach.
abstract: Combined effects of oxygen level reduction in the malaxation headspace and storage time up to 6 months on the volatile composition of a monovarietal extra-virgin olive oil (EVOO), obtained from cv. Carboncella olives, were investigated by applying a full factorial design approach (4 oxygen levels × 4 storage times) on EVOOs extracted on an industrial scale in two mills, equipped with "two-phase" and "three-phase" centrifugation systems, respectively. The outcoming data were analysed by the chemometric technique called ANOVA-simultaneous component analysis (ASCA). Both reduction of oxygen malaxation levels and storage time significantly affected the volatile profile of the extracted EVOOs. Reduction of oxygen malaxation levels hindered the formation of lipoxygenase derived volatiles (hexanal, 1-hexanol, (Z)-2-hexenal, (E)-2-hexen-1-ol, (Z)-2-penten-1-ol, 2,4-hexadienals), whereas prolonged storage times were associated with increased levels of autoxidation products (octane, hexanal, C10 hydrocarbons) and other compounds that could originate from exogenous microbial activity (1-octen-3-ol, 6-methyl-5-hepten-2-one, benzaldehyde, methyl salicylate).
authors.affiliation: Council for Agricultural Research and Economics, Research Center on Food and Nutrition (CRA-NUT), Via Ardeatina, 546, 00178 Rome, Italy. Electronic address: antonio.raffo@entecra.it.
authors.forename: Antonio
authors.initials: A
authors.lastname: Raffo
authors.affiliation: University of Rome "Sapienza", Department of Chemistry, P.le Aldo Moro, 5, 00185 Rome, Italy.
authors.forename: Remo
authors.initials: R
authors.lastname: Bucci
authors.affiliation: University of Rome "Sapienza", Department of Chemistry, P.le Aldo Moro, 5, 00185 Rome, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: D'Aloise
authors.affiliation: Council for Agricultural Research and Economics, Research Center on Food and Nutrition (CRA-NUT), Via Ardeatina, 546, 00178 Rome, Italy.
authors.forename: Gianni
authors.initials: G
authors.lastname: Pastore
mesh_terms: D061353:Food Storage; D009812:Odorants / Q000032:analysis*; D000069463:Olive Oil / Q000032:analysis / Q000737:chemistry*; D010100:Oxygen / Q000032:analysis*; D010938:Plant Oils / Q000032:analysis*
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D010100:Oxygen
keywords: ASCA; Aroma compounds; Extra-virgin olive oil; Malaxation; Storage