Project code: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
Keywords: 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
Record's date: 2024-08-03
Papper version: info:eu-repo/semantics/publishedVersion
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Foods. 12 (13): 2633-
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
Acronym: ALLFRUIT4ALL
First page: 2633
Publication Type: Journal Publications
Project code 3: T1/COI-DOCT 1/16
Author, as appears in the article.: Boudebouz, A; Romero, A; Hermoso, JF; Boqué, R; Mestres, M
Department: Química Analítica i Química Orgànica
URV's Author/s: Boqué Martí, Ricard / BOUDEBOUZ, ABDELAZIZ / Mestres Solé, Maria Montserrat
Abstract: 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.
Program founding action 2: Ayudas Margarita Salas para la formación de jóvenes doctores
Thematic Areas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: montserrat.mestres@urv.cat ricard.boque@urv.cat
Author identifier: 0000-0001-9805-3482 0000-0001-7311-4824
Founding program action 3: Technical cooperation and training programme
Project code 2: “MARGARITA SALAS” (2021URV-MS-30)
Journal volume: 12
Founding program 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
Funding program: 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
Founding program 3: International Olive Oil Council - IOC PHD SCHOLARSHIPS
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Funding program action: Ciencias y tecnologías de alimentos
Repositori URV