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<p>The quality of olive oil is strongly influenced by environmental conditions during olive growth. Exposure to high temperatures in the later stages of fruit development can negatively affect the fatty-acid profile, volatile organic compounds (VOCs), and polyphenol content. Harvesting and processing olives when they have high internal temperatures further degrades oil quality, particularly the aroma profile. To address this issue, trials were conducted in an industrial mill using hydrocooling as a rapid pre-processing cooling method on harvested olives from the Frantoio (2019 and 2020 seasons) and Leccino (2020 and 2021 seasons) cultivars. The aim was to investigate the effects of reducing olive mesocarp temperature on oil quality and composition. The results showed that cooling improved several chemical quality parameters in Frantoio, including reductions in free fatty acids (FFA) and peroxide values (PV). The treatment also had genotype-dependent impacts on the aroma profile, enhancing specific positive VOCs, such as 2-hexen-1-ol and 3-hexen-1-ol, in both cultivars and reducing off-flavors. Responses varied by season and genotype for other VOCs and total and specific polyphenol content. Pre-processing cooling appears to be a promising strategy for enhancing desirable aroma compounds and minimizing sensory defects.</p> Graphical Abstract <p></p>

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Pre-processing cooling of harvested olives: effects on oil composition and quality parameters in two different genotypes

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月3日

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  • Mario Vendrell Calatayud,
  • Gaia Meoni,
  • Leonardo Tenori,
  • Claudio Luchinat,
  • Alessandro Bianchi,
  • Francesca Venturi,
  • Isabella Taglieri,
  • Pietro Tonutti,
  • Stefano Brizzolara

摘要

The quality of olive oil is strongly influenced by environmental conditions during olive growth. Exposure to high temperatures in the later stages of fruit development can negatively affect the fatty-acid profile, volatile organic compounds (VOCs), and polyphenol content. Harvesting and processing olives when they have high internal temperatures further degrades oil quality, particularly the aroma profile. To address this issue, trials were conducted in an industrial mill using hydrocooling as a rapid pre-processing cooling method on harvested olives from the Frantoio (2019 and 2020 seasons) and Leccino (2020 and 2021 seasons) cultivars. The aim was to investigate the effects of reducing olive mesocarp temperature on oil quality and composition. The results showed that cooling improved several chemical quality parameters in Frantoio, including reductions in free fatty acids (FFA) and peroxide values (PV). The treatment also had genotype-dependent impacts on the aroma profile, enhancing specific positive VOCs, such as 2-hexen-1-ol and 3-hexen-1-ol, in both cultivars and reducing off-flavors. Responses varied by season and genotype for other VOCs and total and specific polyphenol content. Pre-processing cooling appears to be a promising strategy for enhancing desirable aroma compounds and minimizing sensory defects.

Graphical Abstract