title: Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.
abstract: The distinctive aroma of virgin olive oil is mainly attributed to its volatile profile including components responsible for positive attributes and others for sensory defects resulting from chemical oxidation and exogenous enzymes. For this reason, the evolution of volatile compounds from Chétoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 °C during 4 weeks) was investigated. The profile of volatile phenols during olive storage was also studied. Quantitative differences in the volatile compounds during olive storage at 4 and 25 °C according to olive cultivar was determined. Concerning the volatile phenols, the Arbequina olives were the most affected by high storage temperature, as the formation of these compounds, especially 4-ethyl and 4-vinyl derivatives of phenol and guaiacol were more noticeable in Arbequina oils extracted from stored fruits at 25 °C.
authors.affiliation: Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
authors.forename: Rim
authors.initials: R
authors.lastname: Hachicha Hbaieb
authors.affiliation: Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
authors.forename: Faten
authors.initials: F
authors.lastname: Kotti
authors.affiliation: Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia. Electronic address: mohamed.gargouri@insat.rnu.tn.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Gargouri
authors.affiliation: Olive Tree Institute of Tunis, BP 208, 1082 Tunis, Tunisia.
authors.forename: Monji
authors.initials: M
authors.lastname: Msallem
authors.affiliation: Food Science and Nutrition Department, XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08028 S.ta Coloma de Gramenet, Spain.
authors.forename: Stefania
authors.initials: S
authors.lastname: Vichi
mesh_terms: D061353:Food Storage; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development; D006801:Humans; D009812:Odorants / Q000032:analysis; D031658:Olea / Q000737:chemistry* / Q000254:growth & development; D000069463:Olive Oil / Q000032:analysis* / Q000737:chemistry; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000069463:Olive Oil; D010636:Phenols; D055549:Volatile Organic Compounds
keywords: 4-Ethylphenol (PubChem CID: 31242); 4-Vinylphenol (PubChem CID: 62453); E-2-hexenal (PubChem CID: 5281168); E-2-hexenol (PubChem CID: 5318042); Guaiacol (PubChem CID: 460); Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); Hexylacetate (PubChem CID: 8908); Nonanal (PubChem CID: 31289); Olive storage; Ripening; Virgin olive oil; Volatile compounds; Volatile phenols; p-Cresol (PubChem CID: 2879)