Chemical and sensorial changes of Croatian monovarietal olive oils during ripening

The aim of this investigation was to determine the impact of fruit ripening on chemical and sensorial changes in monovarietal olive oils obtained from two important olive cultivars grown in Croatia, Buza and Crna. In Buza oils peroxide value, K232 and K270 increased during ripening, while no differences among three ripening stages in Crna oils were observed. Oils of both cultivars at the later ripening stages had higher free acidity level and lower sensory score followed by mild loss in almost all positive sensory characteristics. Total phenols and antioxidant capacity decreased in Buza oils during fruit ripening, while in Crna oils reached maximum level in purple stage and then progressively decreased in the black ripening stage. Oleic acid level slightly increased during ripening in both cultivar oils. Linoleic acid decreased in Buza oils obtained from black fruits while palmitic acid decreased in Crna oils during ripening. In both monovarietal oils chlorophyll and carotenoids concentrations decreased during ripening. The two cultivars had different course of total aldehydes, total esters and total ketones during ripening, while total alcohols were the highest in oils from purple ripening stage and then decreased as ripening progress.