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Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar
- Lukić, Igor, Krapac, Marin, Horvat, Ivana, Godena, Sara, Kosić, Urška, Brkić Bubola, Karolina
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.87 pp. 194-202
- Olea europaea, cultivars, oleuropein, olives, phenols, ripening, sensory evaluation, temperature, virgin olive oil
- To investigate the possibilities of balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive (Olea europaea L.) cultivar, the effects of ripening degree, malaxation duration, and temperature were investigated. Olives were harvested at three ripening degrees and processed by malaxation at 21/30 °C, for 30/60 min, respectively. The most important phenols and volatiles were generally found to decrease during ripening. The effect of higher malaxation temperature on phenols was dual, with a positive effect on 3,4-DHPEA-EDA and p-HPEA-EDA, and negative on other oleuropein and ligstroside aglycons. An unexpected increase of 1-penten-3-one and (E)-2-hexenal concentrations as a result of higher malaxation temperature correlated with the increase in key phenols and was a limiting factor in balancing their concentrations, which was confirmed by sensory analysis. Numerous interactions between the factors were established.