Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils

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...

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Bibliographic Details
Published in:Foods 2022-09, Vol.11 (19), p.3004
Main Authors: Segura-Borrego, M. Pilar, Ríos-Reina, Rocío, Puentes-Campos, Antonio J., Jiménez-Herrera, Brígida, Callejón, Raquel M.
Format: Article
Language:English
Subjects:
Acidity
Aldehydes
Chemoreception
Councils
extra virgin olive oil
Food science
Fruits
Gas chromatography
Harvest
harvest time through the day
Headspace
Influence
Lactones
Mass spectrometry
Mass spectroscopy
Nutritional aspects
Olive oil
Olives
organic cultivation
Organic farming
Parameters
Picual variety
Polyphenols
Quality management
Sensory properties
Solid phase methods
Solid phases
Statistical analysis
Washing
washing process
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Summary: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. Olive fruits were harvested at three maturity stages and within each phase at two times of the day (morning and afternoon). Then, samples were divided into two blocks (washed and unwashed). Volatile profile was obtained by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Regarding the physicochemical quality parameters, sensory and volatile profiles, 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 higher values in the green and apple fruit attributes.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11193004