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Changes in volatile composition during the processing and storage of black ripe olives

López-López, Antonio, Cortés-Delgado, Amparo, de Castro, Antonio, Sánchez, Antonio Higinio, Montaño, Alfredo
Food research international 2019 v.125 pp. 108568
benzaldehyde, cultivars, dimethyl sulfide, ethanol, ethyl acetate, olives, volatile compounds
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.