TY - JOUR
T1 - Discrimination of storage conditions and freshness in virgin olive oil
AU - Kalua, Curtis
AU - Bedgood, Danny
AU - Bishop, Andrea
AU - Prenzler, Paul
N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Journal of Agricultural and Food Chemistry. ISSNs: 0021-8561;
PY - 2006
Y1 - 2006
N2 - Virgin olive oil samples stored in the light at ambient temperature, in the dark at ambient temperature, and at low temperature in the dark for 12 months both with and without headspace were separated into recognizable patterns with stepwise linear discriminant analysis. The discrimination with variables volatile and phenolic compounds, free fatty acid (FFA), peroxide values, K232, and K270 revealed a departure of stored oil from freshness and showed significant (p < 0.01) differences between storage conditions. Virgin olive oil stored at low temperature had characteristics closest to fresh oil while oil stored in the light showed the largest departure from freshness. Parameters that exclusively and significantly (p < 0.01) discriminated storage conditions were identified as potential markers of the storage condition. In the presence of oxygen, hexanal was a marker of storage in the light, FFA was a marker for dark storage, and markers of low-temperature storage were acetic acid and pentanal. In the absence of oxygen, octane was the marker for storage in the light whereas tyrosol and hexanol were markers of virgin olive oil stored in the dark, with no marker indicative of low-temperature storage. E-2-Hexenal, K232, and K270 were identified as markers of virgin olive oil freshness.
AB - Virgin olive oil samples stored in the light at ambient temperature, in the dark at ambient temperature, and at low temperature in the dark for 12 months both with and without headspace were separated into recognizable patterns with stepwise linear discriminant analysis. The discrimination with variables volatile and phenolic compounds, free fatty acid (FFA), peroxide values, K232, and K270 revealed a departure of stored oil from freshness and showed significant (p < 0.01) differences between storage conditions. Virgin olive oil stored at low temperature had characteristics closest to fresh oil while oil stored in the light showed the largest departure from freshness. Parameters that exclusively and significantly (p < 0.01) discriminated storage conditions were identified as potential markers of the storage condition. In the presence of oxygen, hexanal was a marker of storage in the light, FFA was a marker for dark storage, and markers of low-temperature storage were acetic acid and pentanal. In the absence of oxygen, octane was the marker for storage in the light whereas tyrosol and hexanol were markers of virgin olive oil stored in the dark, with no marker indicative of low-temperature storage. E-2-Hexenal, K232, and K270 were identified as markers of virgin olive oil freshness.
U2 - 10.1021/jf061038j
DO - 10.1021/jf061038j
M3 - Article
SN - 0021-8561
VL - 54
SP - 7144
EP - 7151
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 19
ER -