Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide , Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain.
Department of Analytical Chemistry, University of Seville , C/Prof. García González, 2, 41012 Sevilla, Spain.
J Agric Food Chem. 2017 May 31;65(21):4314-4320. doi: 10.1021/acs.jafc.7b00712. Epub 2017 May 18.
Freeze injuries in olives are responsible for the 'frostbitten olives' sensory defect that is sometimes detected in virgin olive oil. This defect is becoming one of the most common negative attributes today because climate change has modified weather patterns. The temperature changes can take place abruptly, with rapid freeze-thaw cycles, or gradually. These changes produce significant alterations in the quality of the oils. This study analyzed the volatile composition of virgin olive oils characterized with 'frostbitten olives' defect. The volatile information allowed grouping these oils into two types characterized with two different profiles. One of them is characterized by 'soapy' and 'strawberry-like' perceptions and the presence of two volatile compounds (ethyl 2-methyl butanoate and ethyl propanoate). The second profile is characterized by 'wood' and 'humidity' descriptors and a high concentration of two volatiles (pentanal and octanal). These results on volatiles explain the existence of two sensory profiles associated with the 'frostbitten olives' defect.
橄榄的冻害会导致“冻伤橄榄”感官缺陷，这种缺陷有时会在特级初榨橄榄油中被检测到。由于气候变化改变了天气模式，这种缺陷如今正成为最常见的负面特征之一。温度变化可能会突然发生，经历快速的冻融循环，也可能是逐渐发生。这些变化会显著改变油的质量。本研究分析了具有“冻伤橄榄”缺陷的特级初榨橄榄油的挥发性成分。这些挥发性信息使这些油分为两种类型，具有两种不同的特征。其中一种以“肥皂味”和“草莓味”为特征，并存在两种挥发性化合物（2-甲基丁酸乙酯和丙酸乙酯）。第二种特征是具有“木材”和“潮湿”的描述词，以及两种挥发性化合物（戊醛和辛醛）的高浓度。这些关于挥发物的结果解释了与“冻伤橄榄”缺陷相关的两种感官特征的存在。
