The effect of olive fruit stoning on virgin olive oil aroma

Authors

  • P. Luaces Instituto de la Grasa (CSIC). Dpto. Fisiología y Tecnología de Productos Vegetales
  • A. G. Pérez Instituto de la Grasa (CSIC). Dpto. Fisiología y Tecnología de Productos Vegetales
  • C. Sanz nstituto de la Grasa (CSIC). Dpto. Fisiología y Tecnología de Productos Vegetales

DOI:

https://doi.org/10.3989/gya.2004.v55.i2.164

Keywords:

Aroma, Lipoxygenase pathway, Olea europaea, Olive, Stoning

Abstract


Olive fruit stoning gives rise to an important modification in olive oil aroma. The level of this modification is a function of the cultivar. An increment in the content of six-carbon compounds (C6) was observed in olive oils obtained from the cultivars Verdial and Manzanilla, but not in the cultivar Picual. In the three cultivars under study, contents of five-carbon compounds (C5) and esters decreased as a consequence of fruit stoning. The modification of olive oil aroma composition in the cultivar Verdial caused by olive fruit stoning was observed to be due both to tissue wounding and to the absence of the olive seed during the crushing-malaxation process to obtain olive oil aroma. Both factors contribute independently to the content modification of C6, C5 compounds and esters in the olive oil aroma from stoned fruits.

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Published

2004-06-30

How to Cite

1.
Luaces P, Pérez AG, Sanz C. The effect of olive fruit stoning on virgin olive oil aroma. grasasaceites [Internet]. 2004Jun.30 [cited 2022Dec.1];55(2):174-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/164

Issue

Section

Research

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