Effects of post-harvest low temperature conditioning of olive fruit on oil aroma profiling

Transcription

1 Effects of post-harvest low temperature conditioning of olive fruit on oil aroma profiling Athanasia Maria Dourou 1, Stefano Brizzolara 1, Franco Famiani 2, Pietro Tonutti 1 1 Istituto di Scienze della Vita, Scuola Superiore Sant Anna, Pisa, Italy 2 Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy PHOTO of the Speaker I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 1

2 Sensory Quality of Olive Oil Volatiles Green aroma C6 & C5 Volatiles (LOX) Phenolics Bitterness Pungency Antioxidants I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 2

3 Technological VOCs and Phenolics Genetic Agronomic I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 3

4 C6 (Aldehydes Alcohols) & Polyphenols - Ripening Technological C6 Aldehydes C6 Alcohols Polyphenols VOCs and Phenolics RD1 RD2 RD3 Modified data from Lukić et al Genetic Agronomic I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 4

5 Technological Aldehydes, Alcohols and Polyphenols - Malaxation Temperature 25ºC 15ºC VOCs and Phenolics Aldehydes Alcohols Polyphenols Modified data from Veneziani et al Genetic Agronomic I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 5

6 Pre-processing short-term low temperature management of fruit Aroma Compounds Phenolic Composition Organoleptic Properties & Quality Modulate Olive Oil Aroma Profile Applicable Protocol I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 6

7 HS-SPME- GC/MS Folin- Ciocalteu Panel Test I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 7

8 11 Alcohols 2 Other compound s 4 Aldehydes 23 Volatiles 2 Carboxylic acids 3 Ketones 1 Ester I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 8

9 Hexanal Leafy/Green 2-Hexenal Green/Almond I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 10

10 Low temperature conditioning; Lower off flavour-related volatiles Ethyl alcohol (winey flavor) Acetic acid (vinegary) 1-penten-3-ol (mold) 2-penten-1-ol (ripe, less fresh) 1-penten-3-one (metallic-taste marker) I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 11

11 G A E (m g /m l) T o ta l P o ly p h e n o ls (F C ) a b a b c d d C 1 5 C 1 0 C 1 9 C 1 5 C 1 0 C S e m i-rip e fru it R ip e fru it I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 12

12 Hypothesis Optimum Temperature 15 o C (Anthon & Barrett, 2003) Higher Levels of Aldehydes Activity declines with ripening (Salas & Sanchez, 2000) Decreased alcohols level with lower rate in ripe fruit Strong cultivar specificity (Perez et al. 1993) Italian cultivars are poor in esters I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 13

13 Modification of key VOCs Conclusions Reduction of off-flavor related VOCs Higher C6 aldehydes - HPL higher activity at 15ºC Ripe fruit responds better to low temperature pre-processing Green/Fruity sensory traits are preserved Modulation of Total Polyphenols Absence of mature/rancid sensory traits at 15 C I authorize the use and reproduction of any content, data and digital images in this presentation by CIHEAM-BARI, or anyone authorized by CIHEAM BARI 14

14 Thank You Get in Touch Athanasia-Maria Dourou BioLabs Viale R. Piaggio 34, Pontedera, PI, Italy