Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
Abstract
:1. Introduction
2. Results and Discussion
2.1. Characterization of Fresh VOOs
2.2. Chemical Changes during the Storage Experiment
3. Materials and Methods
3.1. Samples
3.2. Quality Parameters
3.3. Oil Stability Index (OSI)
3.4. Mesh Cell-FTIR Analysis
3.5. Determination of Volatile Compounds
3.6. Sensory Assessment
3.7. Determination of Phenol Content
3.8. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of the compounds (virgin olive oils collected every month during the storage experiment) are available from the authors. |
Chemical Parameters | Virgin Olive Oil Codes | Quality Criteria (EVOO) | ||||
---|---|---|---|---|---|---|
VOO1 | VOO2 | VOO3 | VOO4 | |||
Cultivar Extraction Date (dd/mm/yy) | Hojiblanca | Arbequina | Picual | Arbequina | ||
31/10/15 | 3/12/2015 | 12/11/2015 | 20/11/2015 | |||
Organoleptic characteristics | Mf a | 4.7 | 3.5 | 3.8 | 3 | >0 |
Md b | 0 | 0 | 0 | 2.1 | =0 | |
Free fatty acid (% m/m of oleic acid) | 0.15 | 0.21 | 0.20 | 0.22 | ≤0.8 | |
Peroxide value (PV) (meq O2/kg) | 4.30 | 5.13 | 3.63 | 4.80 | ≤20 | |
K232 ) | 1.52 | 1.87 | 1.72 | 1.84 | ≤2.50 | |
K270 ) | 0.06 | 0.19 | 0.04 | 0.18 | ≤0.22 | |
Total phenols (mg/kg) | 226.71 | 338.90 | 534.82 | 468.10 | ||
Oil stability index (OSI) at 100 °C (h) | 38.71 | 22.95 | 82.80 | 53.60 | ||
C16:0 (%) | 14.30 | 15.46 | 10.79 | 16.02 | ||
C16:1 (%) | 0.93 | 1.77 | 1.19 | 1.87 | ||
C17:0 (%) | 0.18 | 0.11 | 0.04 | 0.15 | ||
C17:1 (%) | 0.29 | 0.24 | 0.08 | 0.27 | ||
C18:0 (%) | 2.56 | 1.95 | 2.49 | 1.91 | ||
C18:1 (%) | 72.38 | 66.71 | 80.28 | 65.93 | ||
C18:2 (%) | 7.29 | 12.22 | 3.45 | 12.36 | ||
C18:3 (%) | 1.08 | 0.66 | 0.82 | 0.65 | ||
C20:0 (%) | 0.47 | 0.40 | 0.41 | 0.39 | ||
C20:1 (%) | 0.31 | 0.30 | 0.28 | 0.28 | ||
C22:0 (%) | 0.14 | 0.13 | 0.12 | 0.12 | ||
C24:0 (%) | 0.09 | 0.07 | 0.065 | 0.06 | ||
C12:0, C14:0, tC18:1, tC18:2, tC18:3 (%) | <0.01 | <0.01 | <0.01 | <0.01 | ||
∑SFA (%) | 17.73 | 18.11 | 13.91 | 18.64 | ||
∑ MUFA (%) | 73.90 | 69.01 | 81.82 | 68.35 | ||
∑ PUFA (%) | 8.37 | 12.88 | 4.27 | 13.01 | ||
∑ UFA (%) | 82.27 | 81.89 | 86.09 | 81.36 |
VOO1 | VOO2 | VOO3 | VOO4 | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Hojiblanca | Arbequina | Picual | Arbequina | Odor Threshold (mg/kg) | Aroma Sensory Descriptor | ||||||
CODE | Months of Storage | 0 | 27 | 0 | 27 | 0 | 27 | 0 | 27 | ||
1 | Octane | 0.33 a | 4.24 a,b | 1.06 a,b | 12.87 a,b | 0.65 a | 13.95 a,b | 2.012 a,b | 14.13 a,b | 0.94 | Sweet, alkane |
2 | Methyl acetate | 0.51 a,b | 0.59 a,b | 1.28 a,b | 0.89 a,b | 0.13 a | 0.18 a | 1.03 a,b | 0.49 a,b | 0.20 | Solvent, fruit |
3 | Butanal | 0.05 a,b | 0.03 a,b | 0.05 a,b | 0.02 a,b | 0.07 a,b | 0.03 a,b | 0.04 a,b | 0.03 a,b | 0.08 | Green, pungent |
4 | Ethyl acetate | 0.70 a | 0.61 a | 1.11 a,b | 1.01 a,b | 0.16 a | 0.19 a | 1.59 a,b | 1.00 a,b | 0.94 | Sticky, sweet |
5 | Butan-2-one | 0.48 a | 0.37 a | 0.29 a | 0.28 a | 0.55 a | 0.41 a | 0.12 a | 0.10 a | 40.00 | Ethereal, fruit |
6 | 2-methylbutanal | 0.04 a,b | 0.03 a,b | 0.15 a,b | 0.11 a,b | 0.05 a,b | 0.08 a,b | 0.16 a,b | 0.12 a,b | 0.005 | Malty |
7 | 3-methylbutanal | 0.02 a,b | 0.03 a,b | 0.06 a,b | 0.11 a,b | 0.04 a,b | 0.08 a,b | 0.09 a,b | 0.05 a,b | 0.005 | Malty |
8 | Ethanol | 19.63 a | 15.59 a | 12.17 a | 5.96 a | 21.09 a | 15.67 a | 15.88 a | 9.45 a | 30.00 | Alcohol |
9 | Ethyl propanoate | 0.76 a,b | 0.64 a,b | 0.32 a,b | 0.26 a,b | 0.24 a,b | 0.29 a,b | 0.10 a | 0.05 a | 0.10 | Fruit, strong |
10 | 3-pentanone | 4.83 a,b | 4.04 a,b | 2.41 b | 2.20 b | 3.46 a,b | 2.82 a,b | 2.23 a,b | 1.60 a,b | 70.00 | Sweet, fruit |
11 | Butan-2-ol | 0.07 a | 0.04 a | 0.09 a | 0.05 a | 0.09 a | 0.04 a | 0.06 a | 0.02 a | 0.15 | Winey |
12 | Hexanal c | 3.83 a,b | 2.33 a,b | 2.08 a,b | 3.75 a,b | 2.62 a,b | 2.19 a,b | 2.41 a,b | 2.72 a,b | 0.08 | Green-sweet |
13 | 2-methylpropan-1-ol | 0.12 a | 0.02 a | 0.04 | 0.01 | 0.02 a | 0.01 a | 0.01 a | 0.02 a | 1.00 | Wine, solvent |
14 | 1-penten-3-ol | 0.96 a,b | 0.65 a,b | 0.44 a,b | 0.31 a | 0.51 b | 0.52 b | 0.40 a | 0.31 a | 0.40 | Pungent, butter |
15 | (E)-2-pentenal | 0.46 a,b | 0.23 a | 0.16 | 0.16 | 0.26 | 0.30 b | 0.12 a | 0.31 a,b | 0.30 | Green, apple |
16 | Butan-1-ol | 0.30 a | 0.07 a | 0.01 a | 0.01 a | 0.10 | 0.01 | 0.04 a | 0.03 a | 0.40 | Fatty–medicine |
17 | Heptanal | 0.10 | 0.09 | 0.06 a | 0.47 a | 0.05 a | 0.30 a | 0.08 a | 0.42 a | 0.50 | Oily, fatty, Woody |
18 | 2-methylbutan-1-ol | 0.01 | 0.01 | Nd d | Nd d | 0.01 a | 0.05 a | 0.02 | 0.03 | 0.30 | Winey, spicy |
19 | 3-methylbutan-1-ol | 0.03 | 0.03 | 0.04 a | 0.04 a | 0.02 a | 0.01 a | 0.08 | 0.06 | 0.10 | Woody, whiskey |
20 | (E)-2-hexenal c | 4.53 a,b | 1.21 a,b | 5.03 a,b | 3.87 a,b | 5.81 a,b | 3.31 a,b | 5.71 a,b | 2.57 a,b | 0.42 | Green, apple-like |
21 | Octan-3-one | 0.08 a | 0.03 a | 0.04 a | 0.01 a | 0.15 | 0.09 | 0.02 a | 0.08 a | 0.75 | Herb, butter |
22 | Pentanol | 0.03 a | 0.01 a | 0.01 a | 0.06 a | 0.06 | 0.03 | 0.01 a | 0.01 a | 0.47 | Fruity |
23 | 1-octen-3-one | 0.17 a | 0.07 a | 0.16 | 0.43 | 0.11 | 0.11 | 0.10 a | 0.20 a | 0.01 | Mushroom, mold |
24 | Hexyl acetate c | 1.87 b | 1.96 b | 0.85 | 0.75 | 1.69 a,b | 1.52 a,b | 0.89 a | 0.70 a | 1.04 | Green, fruity, sweet |
25 | Octan-2-one | 0.08 a | 0.03 a | 0.02 a | 0.01 a | 0.12 b | 0.04 | 0.02 a | 0.01 a | 0.51 | Mold, green |
26 | Octanal | 0.07 | 1.38 b | 0.42 b | 0.98 b | 1.01 b | 1.00 b | 0.55 a,b | 0.31 a,b | 0.32 | Fatty, sharp, citrus-like |
27 | (Z)-3-hexenyl acetate c | 0.63 a | 0.31 a | 0.56 a | 0.50 a | 1.73 b | 0.98 | 0.48 a | 0.31 a | 0.20 | Green |
28 | (E)-2-heptenal | 0.08 a,b | 0.05 a,b | 0.02 a,b | 0.10 a,b | 0.02 a,b | 0.08 a,b | 0.02 a,b | 0.09 a,b | 0.005 | Oxidized, tallow |
29 | 6-methyl-5-hepten-2-one | 0.01 a | 0.01 a | 0.01 | 0.02 | 0.02 a | 0.02 a | 0.01 a | 0.01 a | 1.00 | Pungent, green |
30 | Hexanol c | 3.56 a,b | 3.54 a,b | 1.57 a,b | 1.41 a,b | 1.65 a,b | 1.43 a,b | 1.08 a,b | 0.88 a,b | 0.40 | Fruit, banana, soft |
31 | (E)-3-hexen-1-ol c | 0.46 a | 0.06 a | 0.10 a | 0.11 a | 0.21 a | 0.09 a | 0.05 a | 0.03 a | 1.00 | Green |
32 | (Z)-3-hexen-1-ol c | 1.10 a | 0.45 a | 0.16 a | 0.12 a | 0.29 | 0.16 | 0.05 a | 0.04 a | 1.10 | Green |
33 | Nonanal | 0.22 a,b | 0.29 a,b | 0.19 a,b | 0.80 a,b | 0.24 a,b | 0.39 a,b | 0.22 a,b | 0.61 a,b | 0.15 | Fatty, waxy, pungent |
34 | 1-octen-3-ol | 0.14 a,b | 0.04 a,b | 0.05 a,b | 0.08 a,b | 0.14 a,b | 0.04 a,b | 0.05 a,b | 0.09 a,b | 0.001 | Moldy, earthy |
35 | (E)-2-hexen-1-ol c | 0.83 a | 0.23 a | 0.50 a | 0.37 a | 0.85 a | 0.44 a | 0.25 a | 0.19 a | 5.00 | Green grass, leaves |
36 | (Z)-2-hexen-1-ol c | 1.43 a | 0.43 a | 0.29 a | 0.30 a | 0.59 a | 0.23 a | 0.16 a | 0.13 a | 1.00 | Green |
37 | Acetic acid | 1.63 a,b | 1.56 a,b | 5.16 b | 6.36 b | 2.94 a,b | 3.78 a,b | 0.63 b | 0.79 b | 0.50 | Sour, vinegary |
38 | Propanoic acid | 0.14 a | 0.24 a | 0.18 a | 0.19 a | 0.13 a | 0.20 a | 0.10 | 0.13 | 0.72 | Pungent, sour |
39 | Butanoic acid | 0.47 a | 0.23 a | 0.13 a | 0.06 a | 0.25 | 0.24 | 0.25 | 0.15 | 0.65 | Rancid, cheese |
40 | 2-methylpropanoic acid | 0.08 a | 0.04 a | 0.07 a | 0.05 a | 0.10 a | 0.06 a | 0.06 a | 0.04 a | - | Butter, cheese, rancid |
41 | (E)-2-decenal | 0.13 b | 0.07 b | 0.12 a,b | 0.80 a,b | 2.75 a,b | 3.37 a,b | 2.55 a,b | 3.47 a,b | 0.01 | Painty, fishy, fatty |
42 | Pentanoic acid | 0.24 | 0.25 | 0.13 a | 0.24 a | 0.29 | 0.15 | 0.11 a | 0.20 a | 0.60 | Unpleasant, pungent |
43 | Hexanoic acid | 1.50 b | 1.78 b | 0.57 a | 1.22 a,b | 2.51 a,b | 0.57 a | 0.63 a | 1.23 a,b | 0.70 | Pungent, rancid |
44 | Heptanoic acid | 1.27 a,b | 2.97 a,b | 3.99 a,b | 1.52 a,b | 4.96 a,b | 1.16 a,b | 1.15 a,b | 4.00 a,b | 0.10 | Rancid, fatty |
45 | Octanoic acid | 1.07 a | 2.62 a | 1.77 a | 1.57 a | 4.47 a | 1.33 a | 1.03 a | 2.14 a | 3.00 | Oily, fatty |
46 | Nonanoic acid | 0.02 a | 0.08 a | 0.02 a | 0.05 a | 0.12 a | 0.02 a | 0.02 a | 0.05 a | - | Fat, must, sweat, sour |
Total volatiles | 55.00 | 49.54 | 43.94 | 50.47 | 63.29 | 57.91 | 42.65 | 49.36 |
VOO1 | VOO2 | ||
---|---|---|---|
Compound | RSD% | Compound | RSD% |
Octane a | 120.82 | Octane | 119.81 |
Butan-2-ol | 50.00 | Butanal | 58.59 |
2-methylpropan-1-ol | 93.90 | 2-methylpropan-1-ol | 75.00 |
Butan-1-ol | 90.08 | Butan-1-ol | 69.05 |
(E)-2-hexenal | 82.03 | Heptanal a | 107.53 |
Octan-3-one | 70.06 | Octan-3-one | 92.07 |
Pentanol | 78.22 | Octan-2-one | 68.64 |
Octan-2-one | 74.39 | Octanal a | 56.58 |
Octanal a | 128.77 | 1-octen-3-one a | 64.17 |
1-octen-3-one | 59.92 | (E)-2-heptenal a | 99.97 |
(E)-2-heptenal a | 71.08 | 6-methyl-5-hepten-2-one a | 64.13 |
6-methyl-5-hepten-2-one | 61.66 | Nonanal a | 87.46 |
(E)-3-hexen-1-ol | 107.40 | Butanoic acid | 51.36 |
(Z)-3-hexen-1-ol | 59.21 | (E)-2-decenal a | 104.44 |
1-octen-3-ol | 72.03 | Hexanoic acid a | 50.98 |
(E)-2-hexen-1-ol | 79.88 | Heptanoic acid | 63.61 |
(Z)-2-hexen-1-ol | 76.50 | Nonanoic acid a | 78.26 |
Heptanoic acid a | 56.85 | ||
Octanoic acid a | 59.30 | ||
Nonanoic acid a | 94.12 | ||
VOO3 | VOO4 | ||
Compound | RSD% | Compound | RSD% |
Octane a | 128.80 | Octane a | 106.09 |
Butanal | 56.41 | Methyl acetate | 50.03 |
Butan-2-ol | 64.18 | Butan-2-ol | 80.69 |
2-methylpropan-1-ol | 71.54 | 2-methylpropan-1-ol a | 64.37 |
Butan-1-ol | 118.65 | (E)-2-pentenal a | 62.07 |
Heptanal a | 100.26 | Heptanal a | 94.48 |
2-methylbutan-1-ol a | 99.86 | (E)-2-hexenal | 53.76 |
Octan-2-one | 77.44 | Octan-3-one a | 79.59 |
(E)-2-heptenal a | 95.01 | Pentanol a | 53.96 |
6-methyl-5-hepten-2-one | 97.30 | (E)-2-heptenal a | 95.28 |
(E)-3-hexen-1-ol | 58.40 | 6-methyl-5-hepten-2-one | 80.14 |
1-octen-3-ol | 74.51 | Nonanal a | 66.11 |
(Z)-2-hexen-1-ol | 63.51 | Heptanoic acid a | 78.27 |
Hexanoic acid | 88.83 | Octanoic acid a | 49.46 |
Heptanoic acid | 87.90 | Nonanoic acid a | 80.15 |
Octanoic acid | 76.55 | ||
Nonanoic acid | 105.60 |
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Lobo-Prieto, A.; Tena, N.; Aparicio-Ruiz, R.; Morales, M.T.; García-González, D.L. Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective. Molecules 2020, 25, 1686. https://doi.org/10.3390/molecules25071686
Lobo-Prieto A, Tena N, Aparicio-Ruiz R, Morales MT, García-González DL. Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective. Molecules. 2020; 25(7):1686. https://doi.org/10.3390/molecules25071686
Chicago/Turabian StyleLobo-Prieto, Ana, Noelia Tena, Ramón Aparicio-Ruiz, María T. Morales, and Diego L. García-González. 2020. "Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective" Molecules 25, no. 7: 1686. https://doi.org/10.3390/molecules25071686