Food Biotechnology Department, Instituto de la Grasa-CSIC, Utrera road, km 1, 41013 Seville, Spain.
Food Res Int. 2019 Nov;125:108568. doi: 10.1016/j.foodres.2019.108568. Epub 2019 Jul 19.
The present study revealed the effects of each step of black ripe olive processing (preservation, darkening, packing + sterilization) and storage on the volatile composition of two olive cultivars (Manzanilla and Hojiblanca). The preservation step enriched the volatile profile of the olives, mainly in ethyl acetate, methyl acetate, and ethanol. The darkening step produced the total or partial elimination of 55-65% of the volatiles identified before this step. Around 70% of the volatiles in the final products corresponded to compounds that were formed or increased significantly as a result of the sterilization treatment at 121 °C. Although differences in the volatile compositions and contents between Manzanilla and Hojiblanca were found, the dominant volatiles in both cultivars were benzaldehyde, dimethyl sulfide and ethyl acetate. Storage for 8 months had little influence on their volatile profiles, although the stability of individual volatiles in Manzanilla was better than that in the Hojiblanca cultivar.
本研究揭示了黑熟橄榄加工（保鲜、黑化、包装+灭菌）和储存过程中每一步对两种橄榄品种（曼萨尼拉和胡吉布兰卡）挥发性成分的影响。保鲜步骤丰富了橄榄的挥发性成分，主要是乙酸乙酯、乙酸甲酯和乙醇。黑化步骤导致 55-65%的前一步骤中鉴定出的挥发性物质完全或部分消除。最终产品中的约 70%的挥发性成分是由于在 121°C 的灭菌处理而形成或显著增加的化合物。尽管在曼萨尼拉和胡吉布兰卡之间发现了挥发性成分和含量的差异，但这两个品种的主要挥发性成分都是苯甲醛、二甲基硫和乙酸乙酯。8 个月的储存对它们的挥发性成分影响不大，尽管曼萨尼拉中个别挥发性成分的稳定性优于胡吉布兰卡品种。
