Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds

摘要: Summary The composition of olive oil volatile components depends on genetic factors, ripening grade the fruit, fruit storage and processing conditions. Storage olives in reticular or plastic bags is still a frequently used practice that has negative effects quality, particularly sensory characteristics. changes compounds during this procedure were determined using headspace solid phase microextraction (HS-SPME). method was optimised as regards sample conditioning extraction time, verified by testing repeatability linearity response. main are increase methanol ethanol concentration decrease 1-penten-3-one, trans-2-hexenal cis-3-hexenyl acetate concentration. more evident significant differences between two types established.