切图伊和阿贝吉纳橄榄的成熟和贮藏条件：第一部分。对橄榄油挥发性成分的影响。
Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.
机构信息
Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
出版信息
Food Chem. 2016 Jul 15;203:548-558. doi: 10.1016/j.foodchem.2016.01.089. Epub 2016 Jan 21.
The distinctive aroma of virgin olive oil is mainly attributed to its volatile profile including components responsible for positive attributes and others for sensory defects resulting from chemical oxidation and exogenous enzymes. For this reason, the evolution of volatile compounds from Chétoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 °C during 4 weeks) was investigated. The profile of volatile phenols during olive storage was also studied. Quantitative differences in the volatile compounds during olive storage at 4 and 25 °C according to olive cultivar was determined. Concerning the volatile phenols, the Arbequina olives were the most affected by high storage temperature, as the formation of these compounds, especially 4-ethyl and 4-vinyl derivatives of phenol and guaiacol were more noticeable in Arbequina oils extracted from stored fruits at 25 °C.
特级初榨橄榄油的独特香气主要归因于其挥发性成分，包括对积极属性负责的成分和对感官缺陷负责的成分，这些缺陷是由化学氧化和外源酶引起的。出于这个原因，研究了 Chétoui 和 Arbequina 特级初榨橄榄油在橄榄成熟和储存过程中（在 4 和 25°C 下储存 4 周）挥发性化合物的演变。还研究了橄榄储存过程中挥发性酚类物质的特征。根据橄榄品种，确定了在 4 和 25°C 下橄榄储存过程中挥发性化合物的定量差异。关于挥发性酚类物质， Arbequina 橄榄受高温储存的影响最大，因为在 25°C 下储存的果实中提取的 Arbequina 油中形成了这些化合物，特别是苯酚和愈创木酚的 4-乙基和 4-乙烯基衍生物。
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