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dc.contributor.authorLobo Prieto, Ana-
dc.contributor.authorTena, Noelia-
dc.contributor.authorAparicio-Ruiz, R.-
dc.contributor.authorMorales, María Teresa-
dc.contributor.authorGarcía-González, Diego L.-
dc.date.accessioned2020-04-15T13:18:04Z-
dc.date.available2020-04-15T13:18:04Z-
dc.date.issued2020-
dc.identifier.citationMolecules 25(7): 1686 (2020)-
dc.identifier.urihttp://hdl.handle.net/10261/207707-
dc.description© 2020 by the authors.-
dc.description.abstractVirgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.-
dc.description.sponsorshipThis research was funded by the Spanish Research State Agency (research projects AGL2015-69320-R and RTI2018-101546-B-C21).-
dc.language.isoeng-
dc.publisherMultidisciplinary Digital Publishing Institute-
dc.relationMINECO/ICTI2013-2016/AGL2015-69320-R-
dc.relationMICIU/ICTI2017-2020/RTI2018-101546-B-C21-
dc.relationRTI2018-101546-B-C21/AEI/10.13039/501100011033-
dc.relation.isversionofPublisher’s version-
dc.rightsopenAccess-
dc.subjectVirgin olive oil-
dc.subjectVolatile compounds-
dc.subjectSensory assessment-
dc.subjectStorage-
dc.subjectSPME-GC-
dc.subjectOxidation-
dc.subjectOxidative stability-
dc.subjectMesh cell-FTIR-
dc.titleTracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective-
dc.typeartículo-
dc.identifier.doi10.3390/molecules25071686-
dc.description.peerreviewedPeer reviewed-
dc.relation.publisherversionhttps://doi.org/10.3390/molecules25071686-
dc.identifier.e-issn1420-3049-
dc.date.updated2020-04-15T13:18:04Z-
dc.rights.licensehttp://creativecommons.org/licenses/by/4.0/-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.contributor.funderMinisterio de Ciencia, Innovación y Universidades (España)-
dc.contributor.funderAgencia Estatal de Investigación (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100011033es_ES
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