Evolution of the minor components of the directly brined Aloreña de Málaga table olive fat during processing and shelf life

• Published in: Food science & technology Vol. 166; p. 113785
• Main Authors: López-López, A., Cortés-Delgado, A., Garrido-Fernández, A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.08.2022
• Subjects: Compositional data analysis; Multivariate analysis; Olive fat; Processing; Shelf life; Olive fat; Shelf life; Multivariate analysis; Processing; Compositional data analysis
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.113785

The survey studies the minor components' changes in directly brined Aloreña de Málaga table olive fat during processing and shelf life, using standard-multivariate statistics (SM), multifactor (MFA), and compositional data (CoDa) analyses. General Linear Model (GLM) showed a significant increase in polar compounds (mainly oxidised triacylglycerols and diacylglycerols), fatty alcohols (hexacosanol (C26) and octacosanol (C28)), and alkyl esters (ethyl oleate and palmitate) during storage but scarce changes, without systematic trends, after packaging. However, their values after shelf life were within limits established in the Commission Regulation (EEC) for Extra Virgin Olive Oil, except for ethyl esters, whose presence should not be considered defective in table olives due to their habitual formation during storage/fermentation. In multivariate analysis, MFA led to the most reasonable clustering (correctly grouping all samples); PCA always differentiated fresh (and its packaging) from storage olives, identifying alkyl esters, polar compounds (by SM and MFA), waxes (by SM and MFA), and β-sitosterol (by CoDa) as influential components. Segregating fresh from packaged olives was mainly based on uvaol, docosanol (C22) and some sterols (MFA and CoDa). Differences among results from multivariate tools prevent the acceptance of conclusions from a single analysis and advise the convenience of comparing several techniques. •Several statistical approaches study minor components changes in table olive fat.•Multifactorial compositional analysis was the most reliable multivariate approach.•Polar compounds, fatty alcohols, and alkyl esters were the most affected compounds.•Storage was the processing phase with the greatest influence on the minor components.•Results depended on statistical tools, a fact that advises against hasty conclusions.