Influence of filtration on volatile compounds and sensory profile of virgin olive oils

摘要

The influence of filtration through a hydrophilic cotton layer on volatile compounds, sensory characteristics and colour of two monovarietal oils was investigated in this study. Volatiles were evaluated using headspace solid-phase microextraction-gas chromatography. After the filtration of Buza oils only a slight increase in total alcohols was noticed. In filtered Crna oils a significant decrease of total alcohols and slight changes in total aldehydes, total ketones and total C5 volatile compounds concentration were detected. No significant influence on the sensory scores of oils, but some slight changes in sensorial profiles were noted (slightly higher intensities of sensory characteristics apple and grass, and higher values of the lightness L" in filtered samples). The results point to unequal filtration impact on different monovarietal oils and could be useful in developing targeted technologies for specific monovarietal oils quality improvement.