Instituto de la Grasa (CSIC) , Food Biotechnology Department , Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera km 1 , 41013 Sevilla , España.
J Agric Food Chem. 2018 May 2;66(17):4481-4489. doi: 10.1021/acs.jafc.8b00927. Epub 2018 Apr 19.
There is an increasing interest of consumers for natural and healthy products. This work assesses the transformations that green Spanish-style processing of Manzanilla and Hojiblanca table olives produces on the minor components of their fat. Discriminant analysis showed that most of the variability was not due to processing (24.4%) but to differences between cultivars (59.2%). Therefore, the final products have a similar quality to the original olive fat; that is, the quality of the fat was scarcely affected. The only systematic trends observed were the decrease in hexacosanol, tetracosanol, and octacosanol (fatty alcohols) and C46 (wax), after lye treatment, and the high levels of alkyl esters in the packaged product. Thus, minor-component levels in green table olives are, in general, within the limits established for extra virgin olive oil since the alkyl esters should be considered habitual products of fermentation and not as an alteration as in olive oil.
消费者对天然和健康产品的兴趣日益浓厚。本研究评估了西班牙式绿色加工对曼萨尼拉和胡吉布兰卡(table olives)橄榄脂肪中微量成分的影响。判别分析表明，大部分变异性不是由于加工(24.4%)，而是由于品种间的差异(59.2%)。因此，最终产品与原始橄榄脂肪具有相似的质量；也就是说，脂肪的质量几乎没有受到影响。观察到的唯一系统趋势是在碱处理后，二十六烷醇、二十四烷醇和二十八烷醇（脂肪醇）和 C46（蜡）的减少，以及包装产品中高含量的烷基酯。因此，绿色橄榄中的微量成分通常在特级初榨橄榄油规定的范围内，因为烷基酯应被视为发酵的常规产物，而不是像橄榄油那样的变质产物。
