SEGURA BORREGO, MARIA PILAR, Rios-Reina, Rocio , Puentes-Campos, Antonio J. , Puentes-Campos, Juan G. , Jimenez-Herrera, Brigida , Vallesquino-Laguna, Pedro , Callejon, Raquel M.
No
Foods
Article
Científica
1
1
5.2
0.771
01/10/2022
000866995700001
In recent years, there has been a growing demand for organic extra virgin olive oils (OEVOOs) as quality products with greater added value. The aim of the present work was to determine whether the washing process and time of harvesting (morning or afternoon) plays an important role in the quality of Picual OEVOOs by studying quality parameters (degree of acidity, peroxide value, K232, K270, oxidative stability), and volatile and sensory profiles. With this in mind, olive fruits were harvested from an early stage of maturity (over a period of 32 days, during morning and afternoon hours), and then were analyzed considering two main blocks (washed and non-washed), each of which had two sample types (morning and afternoon). Among the analyses performed, it is noteworthy that the volatile profile was obtained by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Regarding the physicochemical quality parameters, as well as the sensory and volatile profiles, it is remarkable that there were no differences between the oils produced under the two treatments applied (washed/non-washed). However, the time of harvesting (morning or afternoon) did influence the volatile and sensory profile, with higher values in the oils obtained from fruits harvested in the morning, being statistically significant for the families of aldehydes, hydrocarbures, and lactones. Besides, the olives harvested during the mornings gave rise to oils with slightly higher values in the green and apple fruit attributes.
extra virgin olive oil; washing process; organic cultivation; harvest time through the day; Picual variety