GLASILO FUTURE, Vol. 7 No. 1, 2024.
Izvorni znanstveni članak
https://doi.org/10.32779/gf.7.1.2
Influence of storage time on the aroma profile of virgin olive oils
Mladenka Šarolić
; Sveučilište u Splitu, Kemijsko-tehnološki fakultet, Split, Hrvatska
*
Anita Pitarević
; Sveučilište u Splitu, Kemijsko-tehnološki fakultet, Split, Hrvatska
Zvonimir Marijanović
; Sveučilište u Splitu, Kemijsko-tehnološki fakultet, Split, Hrvatska
Zlatka Knezović
; Završena studentica diplomskog sveučilišnog studija Prehrambena tehnologija. Sveučilište u Splitu.
* Dopisni autor.
Sažetak
Unlike most vegetable oils, virgin olive oil is obtained using a series of mechanical technologicaloperations aimed at extracting the resulting droplets of oil in the pulp cells of the
olive fruit. The resulting oil is a naturally created fat in the olive fruit and is distinguished by its unique chemical composition and specific pleasant aroma. That is why it can be consumed directly without any further refining treatment. The aim of this study was to determine how storage time affects the aromatic profile of virgin olive oil. The study was conducted on three samples of virgin olive oils, after processing and every three months for a period of one year of storage in a closed dark glass bottle in a dry and dark place at room temperature.In this paper, volatile compounds were isolated by solid phase microextraction (HS-SPME) using DVB/CAR/PDMS fiber. Analysis of isolated volatile compounds was carried out using cuopled technique of gas chromatography- mass spectrometry (GC-MS). The identified volatile compounds belong to the following chemical groups: aldehydes, alcohols, ketones, acids, aliphatic hydrocarbons and terpens. Among volatile compounds aldehydes were predominant
and the most abundant compound were (E)-hex-2-enal which is characterised by green and fresh cut grass odour. The obtained obtained indicated changes in the aromatic profile of the virgin olive oils during storage. They mainly related to the decrease in the content of C-6 aldehydes (E)-hex-2-enal and the increase in the content of C-6 alcohol (hexanol) responsible for "green" and fresh notes.
Ključne riječi
virgin olive oils, storage, aromatic profile, HS-SPME, GC-MS.
Hrčak ID:
322504
URI
Datum izdavanja:
31.5.2024.
Posjeta: 63 *