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dc.creatorLobo Prieto, Anaes
dc.creatorTena Pajuelo, Noeliaes
dc.creatorAparicio Ruiz, Ramónes
dc.creatorMorales Millán, María Teresaes
dc.creatorGarcía-González, Diego Luises
dc.date.accessioned2020-04-13T11:30:13Z
dc.date.available2020-04-13T11:30:13Z
dc.date.issued2020
dc.identifier.citationLobo Prieto, A., Tena Pajuelo, N., Aparicio Ruiz, R., Morales Millán, M.T. y García-González, D.L. (2020). Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective. Molecules, 25 (7), 1-24.
dc.identifier.issn1420-3049es
dc.identifier.urihttps://hdl.handle.net/11441/95071
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.es
dc.description.sponsorshipSpanish Research State Agency (research projects AGL2015-69320-R and RTI2018-101546-B-C21)es
dc.formatapplication/pdfes
dc.format.extent24 p.es
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofMolecules, 25 (7), 1-24.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectvirgin olive oiles
dc.subjectvolatile compoundses
dc.subjectsensory assessmentes
dc.subjectstoragees
dc.subjectSPME-GCes
dc.subjectoxidationes
dc.subjectoxidative stabilityes
dc.subjectmesh cell-FTIRes
dc.titleTracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspectivees
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Química Analíticaes
dc.relation.projectIDAGL2015-69320-Res
dc.relation.projectIDRTI2018-101546-B-C21es
dc.relation.publisherversionhttps://doi.org/10.3390/molecules25071686es
dc.identifier.doi10.3390/molecules25071686es
dc.journaltitleMoleculeses
dc.publication.volumen25es
dc.publication.issue7es
dc.publication.initialPage1es
dc.publication.endPage24es
dc.contributor.funderAgencia Estatal de Investigación. Españaes

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