Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage
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 qualit...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Díez-Betriu, Anna [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Anmerkung: |
© The Author(s) 2022 |
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| Übergeordnetes Werk: |
Enthalten in: European food research and technology - Berlin : Springer, 1999, 248(2022), 10 vom: 09. Juli, Seite 2651-2663 |
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| Übergeordnetes Werk: |
volume:248 ; year:2022 ; number:10 ; day:09 ; month:07 ; pages:2651-2663 |
| Links: |
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| DOI / URN: |
10.1007/s00217-022-04078-9 |
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SPR047901462 |
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| 520 | |a 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. | ||
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| 650 | 4 | |a Oxidative stability |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Secondary sensory attributes |7 (dpeaa)DE-He213 | |
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| 700 | 1 | |a Guardiola, Francesc |0 (orcid)0000-0002-8624-8749 |4 aut | |
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10.1007/s00217-022-04078-9 doi (DE-627)SPR047901462 (SPR)s00217-022-04078-9-e DE-627 ger DE-627 rakwb eng Díez-Betriu, Anna verfasserin (orcid)0000-0002-4318-2348 aut Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 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. Premium EVOO (dpeaa)DE-He213 Storage conditions (dpeaa)DE-He213 Freezing (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Oxidative stability (dpeaa)DE-He213 Secondary sensory attributes (dpeaa)DE-He213 Romero, Agustí (orcid)0000-0001-5932-7719 aut Ninot, Antonia (orcid)0000-0001-5244-7101 aut Tres, Alba (orcid)0000-0003-3626-8511 aut Vichi, Stefania (orcid)0000-0001-7859-7087 aut Guardiola, Francesc (orcid)0000-0002-8624-8749 aut Enthalten in European food research and technology Berlin : Springer, 1999 248(2022), 10 vom: 09. Juli, Seite 2651-2663 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:248 year:2022 number:10 day:09 month:07 pages:2651-2663 https://dx.doi.org/10.1007/s00217-022-04078-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 248 2022 10 09 07 2651-2663 |
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10.1007/s00217-022-04078-9 doi (DE-627)SPR047901462 (SPR)s00217-022-04078-9-e DE-627 ger DE-627 rakwb eng Díez-Betriu, Anna verfasserin (orcid)0000-0002-4318-2348 aut Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 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. Premium EVOO (dpeaa)DE-He213 Storage conditions (dpeaa)DE-He213 Freezing (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Oxidative stability (dpeaa)DE-He213 Secondary sensory attributes (dpeaa)DE-He213 Romero, Agustí (orcid)0000-0001-5932-7719 aut Ninot, Antonia (orcid)0000-0001-5244-7101 aut Tres, Alba (orcid)0000-0003-3626-8511 aut Vichi, Stefania (orcid)0000-0001-7859-7087 aut Guardiola, Francesc (orcid)0000-0002-8624-8749 aut Enthalten in European food research and technology Berlin : Springer, 1999 248(2022), 10 vom: 09. Juli, Seite 2651-2663 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:248 year:2022 number:10 day:09 month:07 pages:2651-2663 https://dx.doi.org/10.1007/s00217-022-04078-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 248 2022 10 09 07 2651-2663 |
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10.1007/s00217-022-04078-9 doi (DE-627)SPR047901462 (SPR)s00217-022-04078-9-e DE-627 ger DE-627 rakwb eng Díez-Betriu, Anna verfasserin (orcid)0000-0002-4318-2348 aut Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 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. Premium EVOO (dpeaa)DE-He213 Storage conditions (dpeaa)DE-He213 Freezing (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Oxidative stability (dpeaa)DE-He213 Secondary sensory attributes (dpeaa)DE-He213 Romero, Agustí (orcid)0000-0001-5932-7719 aut Ninot, Antonia (orcid)0000-0001-5244-7101 aut Tres, Alba (orcid)0000-0003-3626-8511 aut Vichi, Stefania (orcid)0000-0001-7859-7087 aut Guardiola, Francesc (orcid)0000-0002-8624-8749 aut Enthalten in European food research and technology Berlin : Springer, 1999 248(2022), 10 vom: 09. Juli, Seite 2651-2663 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:248 year:2022 number:10 day:09 month:07 pages:2651-2663 https://dx.doi.org/10.1007/s00217-022-04078-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 248 2022 10 09 07 2651-2663 |
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10.1007/s00217-022-04078-9 doi (DE-627)SPR047901462 (SPR)s00217-022-04078-9-e DE-627 ger DE-627 rakwb eng Díez-Betriu, Anna verfasserin (orcid)0000-0002-4318-2348 aut Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 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. Premium EVOO (dpeaa)DE-He213 Storage conditions (dpeaa)DE-He213 Freezing (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Oxidative stability (dpeaa)DE-He213 Secondary sensory attributes (dpeaa)DE-He213 Romero, Agustí (orcid)0000-0001-5932-7719 aut Ninot, Antonia (orcid)0000-0001-5244-7101 aut Tres, Alba (orcid)0000-0003-3626-8511 aut Vichi, Stefania (orcid)0000-0001-7859-7087 aut Guardiola, Francesc (orcid)0000-0002-8624-8749 aut Enthalten in European food research and technology Berlin : Springer, 1999 248(2022), 10 vom: 09. Juli, Seite 2651-2663 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:248 year:2022 number:10 day:09 month:07 pages:2651-2663 https://dx.doi.org/10.1007/s00217-022-04078-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 248 2022 10 09 07 2651-2663 |
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10.1007/s00217-022-04078-9 doi (DE-627)SPR047901462 (SPR)s00217-022-04078-9-e DE-627 ger DE-627 rakwb eng Díez-Betriu, Anna verfasserin (orcid)0000-0002-4318-2348 aut Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 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. Premium EVOO (dpeaa)DE-He213 Storage conditions (dpeaa)DE-He213 Freezing (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Oxidative stability (dpeaa)DE-He213 Secondary sensory attributes (dpeaa)DE-He213 Romero, Agustí (orcid)0000-0001-5932-7719 aut Ninot, Antonia (orcid)0000-0001-5244-7101 aut Tres, Alba (orcid)0000-0003-3626-8511 aut Vichi, Stefania (orcid)0000-0001-7859-7087 aut Guardiola, Francesc (orcid)0000-0002-8624-8749 aut Enthalten in European food research and technology Berlin : Springer, 1999 248(2022), 10 vom: 09. Juli, Seite 2651-2663 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:248 year:2022 number:10 day:09 month:07 pages:2651-2663 https://dx.doi.org/10.1007/s00217-022-04078-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 248 2022 10 09 07 2651-2663 |
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Enthalten in European food research and technology 248(2022), 10 vom: 09. Juli, Seite 2651-2663 volume:248 year:2022 number:10 day:09 month:07 pages:2651-2663 |
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Enthalten in European food research and technology 248(2022), 10 vom: 09. Juli, Seite 2651-2663 volume:248 year:2022 number:10 day:09 month:07 pages:2651-2663 |
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Díez-Betriu, Anna @@aut@@ Romero, Agustí @@aut@@ Ninot, Antonia @@aut@@ Tres, Alba @@aut@@ Vichi, Stefania @@aut@@ Guardiola, Francesc @@aut@@ |
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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. 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Díez-Betriu, Anna |
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Díez-Betriu, Anna misc Premium EVOO misc Storage conditions misc Freezing misc Sensory quality misc Oxidative stability misc Secondary sensory attributes Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage |
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Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage Premium EVOO (dpeaa)DE-He213 Storage conditions (dpeaa)DE-He213 Freezing (dpeaa)DE-He213 Sensory quality (dpeaa)DE-He213 Oxidative stability (dpeaa)DE-He213 Secondary sensory attributes (dpeaa)DE-He213 |
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misc Premium EVOO misc Storage conditions misc Freezing misc Sensory quality misc Oxidative stability misc Secondary sensory attributes |
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Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage |
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Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage |
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Díez-Betriu, Anna |
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European food research and technology |
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effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage |
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Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage |
| abstract |
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. © The Author(s) 2022 |
| abstractGer |
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. © The Author(s) 2022 |
| abstract_unstemmed |
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. © The Author(s) 2022 |
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10 |
| title_short |
Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage |
| url |
https://dx.doi.org/10.1007/s00217-022-04078-9 |
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Romero, Agustí Ninot, Antonia Tres, Alba Vichi, Stefania Guardiola, Francesc |
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Romero, Agustí Ninot, Antonia Tres, Alba Vichi, Stefania Guardiola, Francesc |
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| doi_str |
10.1007/s00217-022-04078-9 |
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2024-07-03T15:44:32.695Z |
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| score |
7.3985777 |