Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach.
作者： Antonio Raffo , Remo Bucci , Antonio D’Aloise , Gianni Pastore
DOI: 10.1016/J.FOODCHEM.2015.02.128
关键词:
摘要: Combined effects of oxygen level reduction in the malaxation headspace and storage time up to 6 months on volatile composition a monovarietal extra-virgin olive oil (EVOO), obtained from cv. Carboncella olives, were investigated by applying full factorial design approach (4 levels × 4 times) EVOOs extracted an industrial scale two mills, equipped with "two-phase" "three-phase" centrifugation systems, respectively. The outcoming data analysed chemometric technique called ANOVA-simultaneous component analysis (ASCA). Both significantly affected profile EVOOs. Reduction hindered formation lipoxygenase derived volatiles (hexanal, 1-hexanol, (Z)-2-hexenal, (E)-2-hexen-1-ol, (Z)-2-penten-1-ol, 2,4-hexadienals), whereas prolonged times associated increased autoxidation products (octane, hexanal, C10 hydrocarbons) other compounds that could originate exogenous microbial activity (1-octen-3-ol, 6-methyl-5-hepten-2-one, benzaldehyde, methyl salicylate).
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