CHARACTERISATION OF PHENOLIC COMPOUNDS IN OILS PRODUCED FROM FROSTED OLIVES
Frost is one of the most important weather related hazards for the Australian olive industry and it caused significant economic losses during the past decade. Its impact on oil quality has been significant in 2006 with more than 20% of Australian oil of that year being affected to some degree. Early frosts will normally affect the fruit leading to significant changes in the chemical and organoleptic characteristics of the oils. The aim of this work was to study the effect of freeze damage on the phenolic composition and quality parameters of oils from three different cultivars: Frantoio, Barnea and Picual. Quality chemical parameters showed significant differences in oils produced from fruit that was frozen for two and four weeks. Those chemical parameters were not significantly different in the oil produced from fruit immediately after being frosted. Nonetheless, sensorial profile and the polyphenols showed significant changes even with oils produced within a short time after the freezing event. Those changes became more evident with the oils produced at increasing time from the moment of fruit freeze.
Guillaume, C., Ravetti , L. and Gwyn, S. (2012). CHARACTERISATION OF PHENOLIC COMPOUNDS IN OILS PRODUCED FROM FROSTED OLIVES . Acta Hortic. 949, 411-419
Olea europaea, frost damage, polyphenols, sensorial analysis, quality