Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy.
Magnetic Resonance Center (CERM), University of Firenze, Via L. Sacconi 6, 50019 Sesto Fiorentino (Firenze), Italy.
Food Res Int. 2020 Mar;129:108861. doi: 10.1016/j.foodres.2019.108861. Epub 2019 Dec 2.
The effects of pre-processing decreasing temperature (19, 15 and 10 °C) of olive fruit (cv. Leccino) harvested at three developmental stages (semi-ripe, ripe, advanced ripening) have been evaluated on oil in terms of basic quality parameters, composition, organoleptic traits, and aroma profiles. A total of 40 metabolites (volatiles and non-volatiles) were identified by H NMR and GC/MS analyses. Multivariate statistical analysis showed that samples obtained from ripe and advanced ripe olives cooled at 10 and 15 °C better correlated with C6 aldehydes, mainly associated with herbal/green olfactory traits. Compounds responsible for sweet/fruity traits were more abundantly present in oil extracted from 19 °C olive samples. Decreasing pulp temperature before crushing also resulted in reduced presence of 1-penten-3-ol, 1-penten-3-one, acetic acid and ethyl alcohol, associated with specific defects of the oil. Results indicate that slightly lowering fruit temperature just before crushing modulates oil composition by reducing oil off flavours while enhancing green and fresh attributes in particular when ripe olives are processed.
已评估了将收获于三个发育阶段（半熟、成熟、过熟）的橄榄果实（Leccino 品种）的预处理降温（19°C、15°C 和 10°C）对油的影响，主要涉及基本质量参数、组成、感官特性和香气特征。通过 H NMR 和 GC/MS 分析鉴定了 40 种代谢物（挥发性和非挥发性）。多元统计分析表明，在 10°C 和 15°C 下冷却的成熟和过熟橄榄的样本与 C6 醛相关性更好，主要与草药/绿色气味特征有关。负责甜/果味特征的化合物在 19°C 橄榄样本提取的油中含量更高。在压榨前降低果肉温度也会导致 1-戊烯-3-醇、1-戊烯-3-酮、乙酸和乙醇的含量减少，这些物质与油的特定缺陷有关。结果表明，在压榨前稍微降低果实温度可以通过减少油的异味来调节油的组成，同时特别增强成熟橄榄加工时的绿色和新鲜属性。
