Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds
The composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is still a frequently used practice that has negative effects on oil quality, particularly on sensory char...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/263010 |
| _version_ | 1797430641027973120 |
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| author | Lanfranco Conte Nicola Totis Olivera Koprivnjak |
| author_facet | Lanfranco Conte Nicola Totis Olivera Koprivnjak |
| author_sort | Lanfranco Conte |
| collection | DOAJ |
| description | The composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is still a frequently used practice that has negative effects on oil quality, particularly on sensory characteristics. The changes of volatile compounds during this procedure were determined using headspace solid phase microextraction (HS-SPME). The method was optimised as regards sample conditioning and extraction time, and verified by testing the repeatability and linearity of the response. The main changes during fruit storage in bags are increase of methanol and ethanol concentration and decrease of 1-penten-3-one, trans-2-hexenal and cis-3-hexenyl acetate concentration. The changes in plastic bags are more evident and significant differences between the two types of storage are established. |
| first_indexed | 2024-03-09T09:31:28Z |
| format | Article |
| id | doaj.art-f1be63660e1a487eaf9d1e4b670457d0 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:31:28Z |
| publishDate | 2002-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-f1be63660e1a487eaf9d1e4b670457d02023-12-02T03:53:15ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062002-01-01402129134Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile CompoundsLanfranco Conte0Nicola Totis1Olivera Koprivnjak2Department of Food Sciences, University of Udine, via Marangoni 97, I-33100 Udine, ItalyDepartment of Food Sciences, University of Udine, via Marangoni 97, I-33100 Udine, ItalyInstitute for Agriculture and Tourism, C. Hugues 8, 52440 Poreč, CroatiaThe composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is still a frequently used practice that has negative effects on oil quality, particularly on sensory characteristics. The changes of volatile compounds during this procedure were determined using headspace solid phase microextraction (HS-SPME). The method was optimised as regards sample conditioning and extraction time, and verified by testing the repeatability and linearity of the response. The main changes during fruit storage in bags are increase of methanol and ethanol concentration and decrease of 1-penten-3-one, trans-2-hexenal and cis-3-hexenyl acetate concentration. The changes in plastic bags are more evident and significant differences between the two types of storage are established.http://hrcak.srce.hr/file/263010fruit storageolive oilvolatile componentsSPME |
| spellingShingle | Lanfranco Conte Nicola Totis Olivera Koprivnjak Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds Food Technology and Biotechnology fruit storage olive oil volatile components SPME |
| title | Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds |
| title_full | Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds |
| title_fullStr | Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds |
| title_full_unstemmed | Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds |
| title_short | Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds |
| title_sort | influence of olive fruit storage in bags on oil quality and composition of volatile compounds |
| topic | fruit storage olive oil volatile components SPME |
| url | http://hrcak.srce.hr/file/263010 |
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