Please use this identifier to cite or link to this item:
Title: Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage
Author: Díez Betriu, Anna
Romero Aroca, Agustí J.
Ninot, Antònia
Tres Oliver, Alba
Vichi, S. (Stefania)
Guardiola Ibarz, Francesc
Keywords: Oli d'oliva
Control de qualitat dels aliments
Olive oil
Food quality control
Issue Date: 9-Jul-2022
Publisher: Springer Verlag
Abstract: During storage, premium extra virgin olive oils (PEVOO), which are oils of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed the effect of applying modified atmospheres and low temperatures (refrigeration and freezing) on the quality of 4 PEVOO for 24 months. Also, the effect of two freezing methods was studied (in the freezer at − 20 °C and in a bath of liquid nitrogen), along with the impact of freezing on the quality of the oils after thawing and storing at room temperature. Official quality parameters, organoleptic assessment, phenolic compounds, volatile compounds and oxidative stability index were measured periodically. While no significant effect of headspace composition was found, the oils stored at − 20 °C maintained their initial quality better than the oils stored at room temperature. Physicochemical quality parameters remained unchanged throughout the 24 months at − 20 °C. Polar phenolic and volatile compounds associated with green and fruity aromas were better preserved at − 20 °C, which translated into a minimum change in the sensory profile of the oils. While no significant difference was observed regarding oxidative parameters, freezing at − 20 °C maintained the initial volatile and sensory profile of the oils better than freezing with liquid nitrogen. Lastly, quality of thawed oils showed no significant differences compared to control oils during storage at room temperature. In conclusion, storage at − 20 °C maintains the quality of PEVOO, especially their sensory profile, and does not compromise their quality after thawing.
Note: Reproducció del document publicat a:
It is part of: European Food Research and Technology, 2022, vol. 248, p. 2651-2663
Related resource:
ISSN: 1438-2377
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Files in This Item:
File Description SizeFormat 
724709.pdf1.5 MBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons