Naslov
Influence of postharvest olive fruits storage temperature on sensorial and volatile profile of Istarska bjelica virgin olive oils

Autori
Brkić Bubola, Karolina ; Krapac, Marin ; Novoselić, Anja ; Lukić Igor

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract OLIVE BIOTEQ’18 / - , 2018, 128-128

Skup
6th International Conference on the Olive Tree and Olive Products (OLIVEBIOTEQ 2018)

Mjesto i datum
Sevilla, Španjolska, 15.10.2018. - 19.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fruits storage temperature, sensorial profile, volatile profile, Istarska bjelica cv., virgin olive oil

Sažetak
With the aim to compare the influence of different postharvest olive fruits storage temperature on sensory and volatile profile of Istarska bjelica virgin olive oil, as well as the composition of chlorophyll and carotenoids, samples from harvest 2015 were collected and stored 5 dayson three different temperatures (room temperature, +4° C and -20° C). Fruits were processed in triplicate for each storage temperature using an Abencor system. Quantitative descriptive sensory analysis of the investigated oils was carried out by the panel test, volatile profile was evaluated using HS- SPME - GC/MS, and pigments content and colour of oil were determined spectrophotometrically. Contents of chlorophyll and carotenoids were the highest in samples stored at +4° C, and significantly decreased in samples stored at -20°, which influenced the colour of the obtained oils. Positive sensory characteristics had the highest intensities in oils stored at +4° C, and decreased in the oils stored at lower temperature and frostbitten olives defect occurred. Total and C6 volatile concentrations decreased in oils as postharvest temperature of the fruits decreased, but C5 volatile concentration was the highest in oils obtained from fruits stored at +4° C. According to the presented results, the optimal postharvest temperature, if prolonged storage is necessary, is +4° C, since lower temperatures cause chilling injuries which have negative effect on olive oil sensory and volatile profile.

Izvorni jezik
Engleski

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