Naslov
Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

Autori
Lukić, Igor ; Krapac, Marin ; Horvat, Ivana ; Godena, Sara ; Kosić, Urška ; Brkić Bubola, Karolina

Izvornik
Lebensmittel-wissenschaft und-technologie-food science and technology (0023-6438) 87 (2018); 194-202

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Ripening ; Malaxation ; Temperature ; Duration ; Istarska bjelica

Sažetak
To investigate the possibilities of balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive (Olea europaea L.) cultivar, the effects of ripening degree, malaxation duration, and temperature were investigated. Olives were harvested at three ripening degrees and processed by malaxation at 21/30 °C, for 30/60 min, respectively. The most important phenols and volatiles were generally found to decrease during ripening. The effect of higher malaxation temperature on phenols was dual, with a positive effect on 3, 4-DHPEA-EDA and p-HPEA-EDA, and negative on other oleuropein and ligstroside aglycons. An unexpected increase of 1-penten-3-one and (E)-2-hexenal concentrations as a result of higher malaxation temperature correlated with the increase in key phenols and was a limiting factor in balancing their concentrations, which was confirmed by sensory analysis. Numerous interactions between the factors were established.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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