Effect of freeze injuries in olive fruit on virgin olive oil composition

The aim of this work was to study the effect of freeze damage during the harvest period on the composition and quality indices of olive oil from the Arbequina cultivar. No differences were found in the quality indices of oils extracted from olives affected by freeze injuries. On the other hand, slight differences were observed in the carotenoid and chlorophyll contents. These were reflected in higher luminosity values (L∗), and an important decrease in the concentrations of secoiridoid derivatives and 4-(acetoxyethyl)-1,2-dihydroxybenzene (3,4-DHPEA-AC), giving rise to a lower oil stability and sensory changes, such as the absence of bitter taste, and less pungent taste of oils extracted from olives after frost damage. Slight rises were also observed in the concentrations of simple phenols, such as vanillic acid and vanillin, that gave rise to sweeter oils.