Volatile phenols in virgin olive oils: Influence of olive variety on their formation during fruits storage

The potential significance as odorants and markers of olive fruits degradation has been recently pointed out for volatile phenols in virgin olive oil (VOO) and related to the appearance of VOO sensory defects. The few studies carried out in order to elucidate the factors affecting their formation in olive fruits or VOOs, indicated that they could be considered as analytical indices of olive fruits degradation during storage, likely reflecting the microbiological activity. In the present study, the effect of the olive variety (‘Arbequina’, ‘Arbosana’ and ‘Leccino’) on the production of volatile phenols during twelve days of storage in closed plastic bags was evaluated. The different resistance of each variety to the microbiological attach was observed during olive fruit storage, and it was reflected by the evolution of guaiacol, 4-ethylphenol and 4-ethylguaiacol, and related to free acidity values. On the contrary, a scarce dependence on the microbial growth or varietal factors was observed for 4-vinyl derivatives, which appeared more directly related to the time of olives storage. The evolution of volatile phenols found certain correspondence in the sensory characteristics of the resulting VOOs, while the rest of VOO chemical quality indices did not show major variations during fruits storage.