Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds

Olivera Koprivnjak¹*, Lanfranco Conte² and Nicola Totis<sup>2

1</sup>Institute for Agriculture and Tourism, C. Hugues 8, 52440 Poreč, Croatia
²Department of Food Sciences, University of Udine, via Marangoni 97, I-33100 Udine, Italy

Article history:
Received: October 30, 2001
Accepted: February 21, 2002

Key words:
fruit storage, olive oil, volatile components, SPME

Summary:
The composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is still a frequently used practice that has negative effects on oil quality, particularly on sensory characteristics. The changes of volatile compounds during this procedure were determined using headspace solid phase microextraction (HS-SPME). The method was optimised as regards sample conditioning and extraction time, and verified by testing the repeatability and linearity of the response. The main changes during fruit storage in bags are increase of methanol and ethanol concentration and decrease of 1-penten- 3-one, trans-2-hexenal and cis-3-hexenyl acetate concentration. The changes in plastic bags are more evident and significant differences between the two types of storage are established.

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