Table 3.
Content of volatile compounds after 12 months of storage under different conditions.
| Volatile Compounds | Fresh EVOO (Month 0) |
C1 | C2 | C3 | C4 | C5 | Sensory Atributes | Odor Thresholdin Oil (mg/kg) |
|---|---|---|---|---|---|---|---|---|
| Ethanol | 14.74 ± 0.71 bcd | 15.81 ± 1.57 d | 14.37 ± 0.68 bc | 15.68 ± 0.37 cd | 13.2 ± 0.51 b | 10.46 ± 0.27 a | Apple, sweet | 30 |
| Ethylpropanoate | 0.1 ± 0.01 b | 0.1 ± 0.01 b | 0.09 ± 0.01 ab | 0.1 ± 0.01 b | 0.09 ± 0.01 ab | 0.08 ± 0.01 a | Strawberry, apple, fruity | 0.10 |
| 4-methyl-pentan-2-one | 0.13 ± 0.01 a | 0.16 ± 0.01 b | 0.16 ± 0.01 b | 0.16 ± 0.01 b | 0.16 ± 0.01 b | 0.16 ± 0.01 b | Strawberry, fruity, sweet, ethereal | 0.30 |
| Butylacetate | 0.05 ± 0.01 b | 0.04 ± 0.00 ab | 0.04 ± 0.00 ab | 0.04 ± 0.01 ab | 0.05 ± 0.01 b | 0.04 ± 0.01 a | Green, fruity, pungent, sweet | 0.10 |
| Hexanal | 6.26 ± 0.1 a | 6.52 ± 0.01 a | 6.97 ± 0.34 b | 7.08 ± 0.11 b | 7.66 ± 0.04 c | 8.6 ± 0.16 d | Green apple, grass | 0.075 |
| 2-methyl-butan-1-ol | 0.12 ± 0 b | 0.12 ± 0.01 b | 0.11 ± 0.01 b | 0.12 ± 0.01 b | 0.11 ± 0.01 b | 0.09 ± 0 a | Winey, spicy | 0.48 |
| 3-methyl-butan-1-ol | 0.27 ± 0 bc | 0.29 ± 0.01 d | 0.27 ± 0.01 c | 0.28 ± 0.01 cd | 0.26 ± 0.01 b | 0.21 ± 0.01 a | Woody, sweet | 0.10 |
| (E)-2-hexenal | 15.28 ± 0.24 a | 18.7 ± 0.25 b | 18.34 ± 1.2 b | 19.36 ± 0.53 b | 18.94 ± 0.47 b | 18.26 ± 0.39 b | Bitter almonds, green- fruity | 0.42 |
| Hexan-1-ol | 5.76 ± 0.18 bc | 5.85 ± 0.04 bc | 5.89 ± 0.4 c | 5.55 ± 0.14 bc | 5.5 ± 0.13 b | 5.0 ± 0.15 a | Fruity, soft, aromatic | 0.40 |
| (E)-2-nonenal | 0.12 ± 0.12 a | 0.21 ± 0.15 a | 1.93 ± 0.29 b | 0.48 ± 0.29 a | 2.03 ± 0.56 b | 4.58 ± 1.07 c | Fatty, rancid, paper-like, penetrating, waxy, beany |
0.90 |
| (E)-2-hexen-1-ol | 7.51 ± 0.05 a | 7.85 ± 0.03 b | 7.76 ± 0.10 b | 7.88 ± 0.09 b | 7.79 ± 0.1 b | 7.49 ± 0.07 a | Green grass, leaves, fruity, astringent, bitter |
5.00 |
| Acetic acid | 6.15 ± 0.27 a | 6.58 ± 0.22 a | 7.24 ± 0.33 b | 7.27 ± 0.19 b | 7.56 ± 0.14 b | 8.04 ± 0.24 c | Sour, vinegary | 0.50 |
| Propionic acid | 0.21 ± 0.02 a | 0.2 ± 0.01 a | 0.26 ± 0.02 b | 0.38 ± 0.03 c | 0.47 ± 0.02 d | 0.56 ± 0.01 e | Pungent, sour, mould | 0.72 |
| Octan-1-ol | 0.18 ± 0.01 a | 0.14 ± 0.01 a | 0.15 ± 0.04 a | 0.13 ± 0.04 a | 0.17 ± 0.04 a | 0.18 ± 0.03 a | - | - |
| Butanoic acid | 0.33 ± 0.01 c | 0.17 ± 0.02 ab | 0.16 ± 0.01 ab | 0.15 ± 0.02 a | 0.18 ± 0.02 ab | 0.2 ± 0.03 b | Rancid, cheese, sweat | 0.65 |
| Total Volatiles | 57.23 ± 0.60 a | 62.74 ± 1.99 b | 63.74 ± 1.07 b | 64.64 ± 0.93 b | 64.17 ± 1.26 b | 63.94 ± 1.66 b |
Note: Values are mean ± SD (n = 3). Different letters in the same row indicate significant differences between storage conditions (p < 0.05; HSD Tukey).