engleski

The influence of storage on the chemical and sensory characteristics of olive oil of the Oblica variety

The correct way of storing virgin olive oils is a prerequisite for preserving their quality. The purpose of this work was to demonstrate the extent of the loss of physico-chemical and sensorial properties of virgin olive oils during the storage period of half a year. In the experimental part of the work, the quality parameters of olive oil of the Oblica variety produced by the cold process in the central Dalmatian processing plant, in the immediate vicinity of which there is an olive grove, were analyzed. Sensory and chemical analysis values of young olive oil, whose changes were monitored over a certain period of time, were taken as basic quality indicators. According to the obtained results of the chemical analysis (proportion of free fatty acids and peroxide number), the selected samples were classified into the category of extra virgin olive oils. The quality class was confirmed by sensory analysis. Positive properties such as bitterness, fruitiness and spiciness were of medium intensity. After six months of storage, sensory and chemical analyzes showed a decline in the quality of the stored oils, which was confirmed by an increase in the proportion of free fatty acids and peroxide number. The appearance of slightly pronounced defects was detected by sensors. Optimum storage conditions are of particular importance to preserve the quality of olive oils, where we must exclude the influence of light, temperature and air.

Oblica ; olive oil ; sensory analysis ; chemical analysis ; free fatty acids ; peroxide number

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