Vichi Stefania, Romero Agustí, Gallardo-Chacón Joan, Tous Joan, López-Tamames Elvira, Buxaderas Susana
Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments (XaRTA), Facultat de Farmácia, Universitat de Barcelona, Avda Joan XXIII, s/n, E-08028, Barcelona, Spain.
J Agric Food Chem. 2009 Feb 25;57(4):1449-55. doi: 10.1021/jf803242z.
Volatile phenols are spoilage compounds of many foods, which have also been detected in the volatile fraction of defective virgin olive oils (VOOs). However, their formation in olive fruits or VOOs, as well as the factors affecting their production, has yet to be elucidated. In the present study, the evolution of volatile phenols was monitored for the first time in VOOs obtained from olives stored during different periods under two different conditions of limited aerobiosis. Moreover, their odor activity values (OAVs) in VOO samples were calculated as a first assessment of their sensory importance, and the microbiological profile of the olives' surface was evaluated at each sampling point in order to clarify the possible causes of volatile phenols formation. Although volatile phenols seem to acquire their sensory significance at advanced stages of olives' alteration, they were significantly correlated to the time of olives' storage and in accordance with sensory evaluation, indicating that they could be considered as analytical indices of olive fruits' degradation during storage, likely reflecting the microbiological activity.
挥发性酚类是许多食品的变质化合物，在有缺陷的初榨橄榄油（VOO）的挥发性成分中也已检测到。然而，它们在橄榄果实或VOO中的形成以及影响其产生的因素尚未阐明。在本研究中，首次监测了在两种不同的有限需氧条件下储存不同时期的橄榄所制得的VOO中挥发性酚类的演变。此外，计算了VOO样品中它们的气味活性值（OAV），作为对其感官重要性的初步评估，并在每个采样点评估了橄榄表面的微生物特征，以阐明挥发性酚类形成的可能原因。尽管挥发性酚类似乎在橄榄变质的后期才获得其感官意义，但它们与橄榄的储存时间显著相关，并且与感官评价一致，表明它们可被视为橄榄果实在储存期间降解的分析指标，可能反映了微生物活性。
