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Is cork a good closure for virgin olive oil?

2017Book part Open access
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dc.contributor.authorAnjos, O.
dc.contributor.authorCoutinho, Luís
dc.contributor.authorGouveia, Cecília
dc.contributor.authorPeres, Maria de Fátima
dc.date.accessioned2019-06-20T23:57:32Z
dc.date.available2019-06-20T23:57:32Z
dc.date.issued2017
dc.description.abstractMost of the studies on olive oil preservation during storage are focused on the type of conditioning rather than on the most efficient type of bottle seal to be used. However, the bottle closure is also an important issue because of the negative impact that oxygen has on olive oil quality and flavor. The aim of this study was to assess the performance of a natural cork stopper as a closing system of glass bottles for olive oil. To evaluate the effect of a bottle closure, a storage trial over 24 months, after harvest, was performed comparing the effect of three types of glass bottle closure on virgin olive oil quality: screw cap, natural cork and bar top cork stopper. The bottle neck of those with a natural cork stopper was covered with bee's wax. The results for quality criteria showed that all three types of bottle closure acted in a very similar way for most of the studied parameters. However, based on FTIR-ATR spectral information it was possible to separate the samples with different closure systems at the end of the storage period. These differences could be given by the retention of some volatile compounds detected by sensory evaluation. The olive oil oxidation parameters were not highly affected by the cork stopper. However, for olive oil quality characterization with a cork stopper, more studies are needed for the volatile composition.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.21741/9781945291418-7pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/6559
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectCork stopperpt_PT
dc.subjectScrew cappt_PT
dc.subjectStoragept_PT
dc.subjectVirgin olive oilpt_PT
dc.titleIs cork a good closure for virgin olive oil?pt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage59pt_PT
oaire.citation.startPage56pt_PT
oaire.citation.volume3pt_PT
person.familyNameAnjos
person.familyNamePeres
person.givenNameOfélia
person.givenNameMaria de Fátima
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-idB219-0A97-8517
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0002-0010-2811
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublicationff5b37e4-b060-4945-9c69-e4c64ec8b7b9
relation.isAuthorOfPublication.latestForDiscoveryff5b37e4-b060-4945-9c69-e4c64ec8b7b9

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