Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil Over the Harvesting Season

Foods

Manuel Martínez-Cañas¹  Jacinto Sánchez-Casas¹  Lourdes Martín²  Concha de Miguel²  AnaI. Carrapiso²  Aránzazu Rubio² 

[1]Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Av. Adolfo Suárez s/n, 06007 Badajoz, Spain

[2]Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suárez s/n, 06007 Badajoz, Spain

关键词: virgin olive oil;    organic production;    harvesting method;    harvesting time;    volatile compounds;   

DOI  :  10.3390/foods9121766

来源: DOAJ

【 摘 要 】

Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional harvesting methods (tree vs. ground picked fruits), and the harvesting time (over a six-week period) on the oil characteristics. Free acidity, peroxide value, K₂₃₂, K₂₇₀, ΔK, total phenols, oxidative stability and the volatile compound profile (by SPME extraction, gas chromatography and mass detection) of olive oils from the Verdial de Badajoz cultivar were analysed. The organic production affected the peroxide value, total phenols, oxidative stability and 34 out of 145 volatile compounds. Its effect was much less strong than that of the harvesting method, which affected severely all the chemical and physical-chemical parameters and 105 out of 145 volatile compounds. Conversely, the harvesting time was revealed as a factor with little repercussion, on the chemical and physical-chemical parameters (only peroxide value was influenced), although it affected 83 out of 145 volatile compounds. The larger content in total phenols in the organic oils than in the conventional ones could explain the increase in oil stability and the differences in the volatile compounds.

【 授权许可】

Unknown