Codi de projecte: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
Paraules clau: Volatile compounds Short-term storage Quality Premium olive oil Olives Hopper Alcohols temperature storage short-term storage quality postharvest olives hopper fatty-acids ethanol esters defects alcohols
Data d'alta del registre: 2024-08-03
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Foods. 12 (13): 2633-
Referència de l'ítem segons les normes APA: Boudebouz, A; Romero, A; Hermoso, JF; Boqué, R; Mestres, M (2023). Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil . Foods, 12(13), 2633-. DOI: 10.3390/foods12132633
Acrònim: ALLFRUIT4ALL
Pàgina inicial: 2633
Tipus de publicació: Journal Publications
Codi de projecte 3: T1/COI-DOCT 1/16
Autor segons l'article: Boudebouz, A; Romero, A; Hermoso, JF; Boqué, R; Mestres, M
Departament: Química Analítica i Química Orgànica
Autor/s de la URV: Boqué Martí, Ricard / BOUDEBOUZ, ABDELAZIZ / Mestres Solé, Maria Montserrat
Resum: The storage of olives in large hoppers is a widespread practice in oil mills, but these large volumes and their unloading can cause a physical deterioration of the olives that will affect the quality of the oil obtained. This research deals with the effect of hopper charge on the formation of alkyl alcohols in olive fruits and its relationship with the sensory quality losses of ‘Arbequina’ virgin olive oil. The contents of ethanol, methanol, and acetaldehyde were measured in olive samples loaded and stored for a short time in a large hopper and analyzed at three different hopper-discharging times, which are related to three different positions inside the hopper. The corresponding oil from each sampling was obtained by using ABENCOR and was evaluated by a trained tasting panel. Results showed that the ethanol content in olives increased during their storage in the hopper, while methanol and acetaldehyde contents did not show significant differences. Regarding their position in the hopper, fruits located at the bottom or on the lateral sides showed a greater deterioration. The sensory analyses showed an inverse relationship between the positive attributes of olive oils and their content of alcohols.
Acció del programa de finançament 2: Ayudas Margarita Salas para la formación de jóvenes doctores
Àrees temàtiques: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: montserrat.mestres@urv.cat ricard.boque@urv.cat
Identificador de l'autor: 0000-0001-9805-3482 0000-0001-7311-4824
Acció del programa de finançament 3: Technical cooperation and training programme
Codi del projecte 2: “MARGARITA SALAS” (2021URV-MS-30)
Volum de revista: 12
Programa de finançament 2: Programa Estatal de Ayudas para la Recualificación del Sistema Universitario Español financiadas por los fondos «NextGenerationEU» de la Unión Europea a través del Plan de Recuperación, Transformación y Resiliencia del Ministerio de Universidades
Enllaç font original: https://www.mdpi.com/2304-8158/12/13/2633
Programa de finançament: Programa Estatal de Generación de Conocimiento y Fortalecimiento Científico y Tecnológico del Sistema de I+D+i y de I+D+i Orientada a los Retos de la Sociedad. Proyectos de I+D+i Retos Investigación 2017-2020
Programa de finançament 3: International Olive Oil Council - IOC PHD SCHOLARSHIPS
DOI de l'article: 10.3390/foods12132633
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Acció del programa de finançament: Ciencias y tecnologías de alimentos