Biogenesis of «fusty» defect in virgin olive oils
Keywords:Fusty defect, Microorganism, Virgin olive oil, Volatile compounds,
The biogenesis of «fusty» defect was studied by chemical and microbial analyses on olives stored in piles for different times and their resulting oils. The fusty defect was perceived by tasters after four days of storage. The quali-quantitative composition of oil volatile fraction was a very suitable way to emphasize metabolites produced by microorganisms involved during the fruit storage. Some volatile compounds, such as 2- and 3- methyl butan-1-al, their corresponding alcohols and propionic acid, 2- methyl propionic acid and 3-methyl butanoic acid, were produced. At the same time, it was observed a dramatic development of Clostridium sp. and, in a lower proportion, of Pseudomonas sp. Furthermore, during the storage the evident softening of fruits has to be attributed to microorganisms in rapid growth belonging to Enterobacter sp. and moulds, that have in its enzymatic store pectinolytic enzymes.
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