Relation of Acidity and Sensory Quality with Sterol Content of Olive Oil from Stored Fruit

详细信息    查看全文

• 作者：F. Guti&eacute ; rrez ; I. Varona ; and M. A. Albi
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2000
• 出版时间：April 2000
• 年：2000
• 卷：48
• 期：4
• 页码：1106 - 1110
• 全文大小：50K
• 年卷期：v.48,no.4(April 2000)
• ISSN：1520-5118

文摘

Composition of the sterol fraction, fatty acid, acidity, and the sensorial evaluation of virgin oliveoils were studied in two eastern Spanish varieties grown and processed under the same conditions.Fruits were stored at 5 mages/entities/deg.gif">C and ambient temperature for different times. During fruit storage, therewas no significant variation (P = 0.05) in fatty acid composition. However, the sterol compositionof the oil varied markedly (in particular, there was an increase in stigmasterol), acidity increased,and there was a very significant decrease in sensorial quality. The stigmasterol content presenteda high correlation with the acidity and sensory evaluation (P < 10^-6). The total sterol contentincreased gradually with olive storage time. Oils with stigmasterol greater than campesterol aregraded to a low level (lampant). It is of interest that sensorial quality is revealed by stigmasterolcontent, a fact unknown until now.Keywords: Virgin olive oil; storage; sterols; quality