Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
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Publication date
2023-07-07ISSN
2304-8158
Abstract
The storage of olives in large hoppers is a widespread practice in oil mills, but these large
volumes and their unloading can cause a physical deterioration of the olives that will affect the quality
of the oil obtained. This research deals with the effect of hopper charge on the formation of alkyl
alcohols in olive fruits and its relationship with the sensory quality losses of ‘Arbequina’ virgin olive
oil. The contents of ethanol, methanol, and acetaldehyde were measured in olive samples loaded
and stored for a short time in a large hopper and analyzed at three different hopper-discharging
times, which are related to three different positions inside the hopper. The corresponding oil from
each sampling was obtained by using ABENCOR and was evaluated by a trained tasting panel.
Results showed that the ethanol content in olives increased during their storage in the hopper, while
methanol and acetaldehyde contents did not show significant differences. Regarding their position in
the hopper, fruits located at the bottom or on the lateral sides showed a greater deterioration. The
sensory analyses showed an inverse relationship between the positive attributes of olive oils and
their content of alcohols.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
13
Publisher
MDPI
Is part of
Foods
Citation
Boudebouz, Abdelaziz, Agustí Romero, Juan-F. Hermoso, Ricard Boqué, and Montserrat Mestres. 2023. "Effect Of Hopper Loading On The Formation Of Alkyl Alcohols In Olive Fruits And Its Relationship With Sensory Quality Losses Of Virgin Olive Oil". Foods 12 (13): 2633. doi:10.3390/foods12132633.
Grant agreement number
MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/PID2019-104269RR-C33/ES/Productos innovadores a base de frutas y uva para aumentar el consumo de frutas, promover la salud y reducir los residuos de alimentos/ALLFRUIT4ALL
Program
Fructicultura
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/