O. Koprivnjak et al., Changes in the volatile components of virgin olive oil during fruit storage in aqueous media, FOOD CHEM, 70(3), 2000, pp. 377-384
Storage of olives in sea water is a traditional way of fruit storage in oli
ve oil production in Croatia that is still in frequent use. The changes of
volatile compounds of olive oil, responsible for positive and negative odor
properties that occur during this kind of fruit storage, were investigated
. The influence of sea water was compared to brine and drinking water and w
ith storage in the open air. The composition and content of volatile compou
nds were determined by dynamic headspace analysis with direct connection to
gas chromatography and mass spectrometry. No significant differences were
found among aqueous media. The olive oils from aqueous media had an essenti
ally different composition and content of positive as well of negative vola
tile compounds in comparison to the reference sample and the samples stored
in the air. The analytical method can give useful information about fruit
storage before olive oil extraction. (C) 2000 Elsevier Science Ltd. All rig
hts reserved.