Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 51, Issue 22, Pages 6544-6549Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0346253
Keywords
volatiles; olive oil; hot-water treatment; aroma
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The effect of hot-water treatments of olive fruits before processing on the biosynthesis of virgin olive oil aroma was investigated by quantifying the variation within the major classes of volatile compounds. Data showed that hot-water treatments gave rise to changes in the volatile aroma profile of virgin olive oil from the three olive cultivars under study, Manzanilla, Picual, and Verdial. Different effects by thermal treatments were observed according to cultivar. In general, these changes are mainly due to a decrease in the contents of C-6 aldehydes and C-5 compounds. Contents of C-6 alcohols and esters remained constant or decreased slightly when the temperature of the treatment was increased. Thus, heat treatments seemed to promote a partial deactivation of the lipoxygenase/hydroperoxide lyase enzyme system, whereas other enzymatic activities, within the lipoxygenase pathway, such as alcohol dehydrogenase and alcohol acyltransferase, remained apparently unaffected as a consequence of heat treatments.
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