Efect of freezing, fast‑freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage
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Autor/a
Díez‑Betriu, Anna
Romero, Agustí
Tres, Alba
Vichi, Stefania
Guardiola, Francesc
Fecha de publicación
2022-07-09ISSN
1438-2377
Resumen
During storage, premium extra virgin olive oils (PEVOO), which are oils of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed the effect of applying modified atmospheres and low temperatures (refrigeration and freezing) on the quality of 4 PEVOO for 24 months. Also, the effect of two freezing methods was studied (in the freezer at − 20 °C and in a bath of liquid nitrogen), along with the impact of freezing on the quality of the oils after thawing and storing at room temperature. Official quality parameters, organoleptic assessment, phenolic compounds, volatile compounds and oxidative stability index were measured periodically. While no significant effect of headspace composition was found, the oils stored at − 20 °C maintained their initial quality better than the oils stored at room temperature. Physicochemical quality parameters remained unchanged throughout the 24 months at − 20 °C. Polar phenolic and volatile compounds associated with green and fruity aromas were better preserved at − 20 °C, which translated into a minimum change in the sensory profile of the oils. While no significant difference was observed regarding oxidative parameters, freezing at − 20 °C maintained the initial volatile and sensory profile of the oils better than freezing with liquid nitrogen. Lastly, quality of thawed oils showed no significant differences compared to control oils during storage at room temperature. In conclusion, storage at − 20 °C maintains the quality of PEVOO, especially their sensory profile, and does not compromise their quality after thawing.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
13
Publicado por
Springer
Publicado en
European Food Research and Technology
Citación
Díez-Betriu, Anna, Agustí Romero, Antonia Ninot, Alba Tres, Stefania Vichi, and Francesc Guardiola. 2022. "Effect Of Freezing, Fast-Freezing By Liquid Nitrogen Or Refrigeration To Preserve Premium Extra Virgin Olive Oil During Storage". European Food Research And Technology 248 (10): 2651-2663. doi:10.1007/s00217-022-04078-9.
Program
Fructicultura
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