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dc.contributor.authorPsathas, Dimitrios-
dc.contributor.authorLioupi, Artemis-
dc.contributor.authorRebholz, Anna Maria-
dc.contributor.authorZinoviadou, Kyriaki-
dc.contributor.authorTsaftaris, Athanasios-
dc.contributor.authorTheodoridis, Georgios-
dc.contributor.authorPapoti, Vassiliki T.-
dc.identifier.citationPsathas, D, Lioupi, A, Rebholz, AM, Zinoviadou, K, Tsaftaris, A, Theodoridis, G, & Papoti, VT 2022, 'Volatile profile and quality characteristics of the Greek "Chondrolia Chalkidikis" virgin olive oils: effect of ripening stage', European Food Research and Technology journal.en_US
dc.descriptionPublished open access by SpringerLinken_US
dc.description.abstractAmong the various parameters affecting olive oil quality, ripening stage is one of the most important. Optimal harvest time ensuring target quality for the final product varies in relation to the effect of many intrinsic and extrinsic factors. Therefore, its determination necessitates thorough examination of each case. The present study explores the impact of six harvest times on volatile profile and quality attributes of olive oils from “Chondrolia Chalkidikis” Greek cultivar. All samples examined were classified “Virgin Olive Oils” (VOOs) according to findings of acidity, peroxide, and K values. The low values for the principal official quality indices, the high oleic acid percentages (76–78%), the high oxidative stabilities (up to 36 h induction period), and phenols content (606–290 mg/kg) were considered nutritionally promising. Total phenols, carotenoids and chlorophylls contents, as well as oxidative stability (induction period values) decreased with ripening. Harvest time had a strong impact on HS-SPME–GC–MS volatile fingerprint. Optimal volatile profiles were related to intermediate examined ripening stages. Fatty acid composition did not show remarkable trends. Chondrolia Chalkidikis VOOs perform as interesting candidates of high quality. Findings of the study may support existing databases with scientific records for Chondrolia Chalkidikis VOOs, boost their competitiveness in the global market, and encourage worldwide exploitation of VOOs from similar cultivars (table olives oriented).en_US
dc.format.extent14 pagesen_US
dc.relation.ispartofEuropean Food Research and Technology journalen_US
dc.rightsOpen Accessen_US
dc.rightsAttribution 4.0 International*
dc.subjectOlive oil qualityen_US
dc.subjectChondrolia Chalkidikis cultivaren_US
dc.subjectRipening stageen_US
dc.subject.lcshOlive - Varietiesen_US
dc.subject.lcshOlive oilen_US
dc.subject.lcshOlive oil - Analysisen_US
dc.titleVolatile profile and quality characteristics of the Greek "Chondrolia Chalkidikis" virgin olive oils: effect of ripening stageen_US
dc.typeJournal Articleen_US
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