Articles producció científica> Química Analítica i Química Orgànica

Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil

  • Datos identificativos

    Identificador: imarina:9324482
    Autores:
    Boudebouz, ARomero, AHermoso, JFBoqué, RMestres, M
    Resumen:
    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.
  • Otros:

    Código de proyecto: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
    Palabras clave: 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
    Fecha de alta del registro: 2024-08-03
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Foods. 12 (13): 2633-
    Referencia 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
    Acrónimo: ALLFRUIT4ALL
    Página inicial: 2633
    Tipo de publicación: Journal Publications
    Código de projecto 3: T1/COI-DOCT 1/16
    Autor según el artículo: Boudebouz, A; Romero, A; Hermoso, JF; Boqué, R; Mestres, M
    Departamento: Química Analítica i Química Orgànica
    Autor/es de la URV: Boqué Martí, Ricard / BOUDEBOUZ, ABDELAZIZ / Mestres Solé, Maria Montserrat
    Resumen: 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.
    Acción del programa de financiación 2: Ayudas Margarita Salas para la formación de jóvenes doctores
    Áreas temáticas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: montserrat.mestres@urv.cat ricard.boque@urv.cat
    Identificador del autor: 0000-0001-9805-3482 0000-0001-7311-4824
    Acción del programa de financiació 3: Technical cooperation and training programme
    Codigo del proyecto 2: “MARGARITA SALAS” (2021URV-MS-30)
    Volumen de revista: 12
    Programa de financiación 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
    Enlace a la fuente original: https://www.mdpi.com/2304-8158/12/13/2633
    Programa de financiación: 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 financiación 3: International Olive Oil Council - IOC PHD SCHOLARSHIPS
    DOI del artículo: 10.3390/foods12132633
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2023
    Acción del progama de financiación: Ciencias y tecnologías de alimentos
  • Palabras clave:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    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
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
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