Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multipar...

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Autores: Lobo Prieto, Ana, Tena Pajuelo, Noelia, Aparicio Ruiz, Ramón, Morales Millán, María Teresa, García-González, Diego Luis
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/95071
Acceso en línea:https://hdl.handle.net/11441/95071
https://doi.org/10.3390/molecules25071686
Access Level:acceso abierto
Palabra clave:virgin olive oil
volatile compounds
sensory assessment
storage
SPME-GC
oxidation
oxidative stability
mesh cell-FTIR
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spelling Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric PerspectiveLobo Prieto, AnaTena Pajuelo, NoeliaAparicio Ruiz, RamónMorales Millán, María TeresaGarcía-González, Diego Luisvirgin olive oilvolatile compoundssensory assessmentstorageSPME-GCoxidationoxidative stabilitymesh cell-FTIRVirgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.Spanish Research State Agency (research projects AGL2015-69320-R and RTI2018-101546-B-C21)MDPIQuímica AnalíticaAgencia Estatal de Investigación. España2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/95071https://doi.org/10.3390/molecules25071686reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésMolecules, 25 (7), 1-24.AGL2015-69320-RRTI2018-101546-B-C21https://doi.org/10.3390/molecules25071686info:eu-repo/semantics/openAccessoai:idus.us.es:11441/950712026-06-17T12:51:07Z
dc.title.none.fl_str_mv Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
title Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
spellingShingle Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
Lobo Prieto, Ana
virgin olive oil
volatile compounds
sensory assessment
storage
SPME-GC
oxidation
oxidative stability
mesh cell-FTIR
title_short Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
title_full Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
title_fullStr Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
title_full_unstemmed Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
title_sort Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
dc.creator.none.fl_str_mv Lobo Prieto, Ana
Tena Pajuelo, Noelia
Aparicio Ruiz, Ramón
Morales Millán, María Teresa
García-González, Diego Luis
author Lobo Prieto, Ana
author_facet Lobo Prieto, Ana
Tena Pajuelo, Noelia
Aparicio Ruiz, Ramón
Morales Millán, María Teresa
García-González, Diego Luis
author_role author
author2 Tena Pajuelo, Noelia
Aparicio Ruiz, Ramón
Morales Millán, María Teresa
García-González, Diego Luis
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Química Analítica
Agencia Estatal de Investigación. España
dc.subject.none.fl_str_mv virgin olive oil
volatile compounds
sensory assessment
storage
SPME-GC
oxidation
oxidative stability
mesh cell-FTIR
topic virgin olive oil
volatile compounds
sensory assessment
storage
SPME-GC
oxidation
oxidative stability
mesh cell-FTIR
description Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/95071
https://doi.org/10.3390/molecules25071686
url https://hdl.handle.net/11441/95071
https://doi.org/10.3390/molecules25071686
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Molecules, 25 (7), 1-24.
AGL2015-69320-R
RTI2018-101546-B-C21
https://doi.org/10.3390/molecules25071686
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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