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Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives

AuthorsSánchez Gómez, Antonio Higinio ; López-López, Antonio ; Cortés Delgado, Amparo ; Beato, Víctor Manuel ; Medina Pradas, Eduardo ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo
KeywordsTable olives
Olive cultivar
Volatile compounds
Issue Date15-Jan-2018
CitationFood Chemistry 239: 343-353 (2018)
AbstractThe volatile profile of Spanish-style green table olives after fermentation and the changes in volatile compounds that occurred as a result of the post-fermentation and subsequent packing stage were explored by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC–MS). Three olive cultivars (Manzanilla, Gordal, and Hojiblanca) were processed and olive samples were taken at three different times throughout the elaboration: after fermentation, after post-fermentation, and after packing. A total of 132 volatile compounds were identified, including 10 phenols, 25 alcohols, 11 acids, 39 esters, 8 hydrocarbons, 14 carbonyl compounds, 17 terpenes, and 6 other compounds. A varying number of compounds from each chemical family underwent significant changes because of the post-fermentation and packing stages. Among them, some typical reaction products of lipid oxidation (e.g. (E)-2-decenal and (E,E)-2,4-decadienal) increased with the post-fermentation in Manzanilla cultivar, and also as a result of packing in all three cultivars.
Description44 Páginas; 3 Figuras: 2 Tablas
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2017.06.125
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