Abstract
The experimentally-derived amounts of five selected flavor compounds, namely hexenal, 2-pentyl furan, (E)-2-heptenal, nonanal, and (E)-2-decenal, all produced during the oxidation of extra virgin olive oil packaged in various storage conditions (glass/PET/PVC bottles; 15/30/40 °C temperature; light or dark conditions) for one year, were used in a mathematical model for calculating the probability that the olive oil would not have reached the end of its shelf life (P safe) after a certain storage period time. The storage times corresponding to probabilities of 70%, 50% and 30% were also calculated.
On the basis of these results, an optimal group of flavor compounds were selected that were highly correlated to the degradation factors (storage conditions), and therefore the P safe, of the oil. These flavor compounds could then be used as markers to identify the cause of the oxidative degradation (the “storage history”) of the olive oil.
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Acknowledgements
Dr. Coutelieris has a Marie Curie Fellowship with the Unilever Research and Development Center in Vlaardingen, NL.
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Kanavouras, A., Hernandez-Münoz, P. & Coutelieris, F.A. Shelf life predictions for packaged olive oil using flavor compounds as markers. Eur Food Res Technol 219, 190–198 (2004). https://doi.org/10.1007/s00217-004-0933-2
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DOI: https://doi.org/10.1007/s00217-004-0933-2