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Changes in volatile compounds and oil quality with malaxation time of T unisian cultivars of O lea europea
Author(s) -
Youssef Ouni,
Mokhtar Guerfel,
Abdelly Chedly,
Mohamed Salma Nayet,
Mokhtar Zarrouk,
Guido Flamini
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03160.x
Subject(s) - phenols , olea , chemistry , cultivar , food science , peroxide value , phenol , solid phase microextraction , olive oil , composition (language) , horticulture , gas chromatography–mass spectrometry , organic chemistry , chromatography , biology , mass spectrometry , linguistics , philosophy
Summary While there has been considerable work examining the effect of malaxation time on different characteristics of olive oils, there have been few that deal with all the major aspects. Here, the influence of malaxation time was evaluated using major local T unisian (cv. C hemlali and C hetoui) cultivars. Standard characteristics were measured as well as detailed analyses of volatile compounds were conducted. Headspace solid‐phase microextraction ( HS ‐ SPME ) was applied to the analysis of volatile compounds of virgin olive oils from C hemlali and C hetoui varieties with differing malaxation time. Twenty‐seven compounds were characterised by GC ‐ FID and GC – MS . Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterized the volatile profile. Significant differences in the proportion of volatiles from oils of different malaxation time were detected. The results suggest that besides genetic factors, malaxation time influences volatile formation. The main variables that were affected by malaxation time were the total amount of phenols and composition of the volatile compounds. At malaxation time of 30 min, C hemlali and C hetoui olive oils presented the highest total phenol content (244.19 and 877.63 mg kg −1 , respectively), while the lowest content was observed at 60 min from regardless of cultivars. In turn, this influenced the oxidative stability and peroxide value. It was also clear that the cultivars behaved differently and this prevented general conclusions being made for all of the quality characteristics.