Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process

J Agric Food Chem. 2003 Dec 31;51(27):7980-8. doi: 10.1021/jf034804k.

Abstract

The operative conditions of malaxation such as temperature and time of exposure of olive pastes to air contact (TEOPAC) affect volatile and phenolic composition of virgin olive oil (VOO) and, as a consequence, its sensory and healthy qualities. In this paper, optimal temperature and TEOPAC during malaxation were studied, in lab scale, in two Italian cultivars using phenolic compounds, volatile composition, and sensory analysis of VOO as markers. The optimal temperature and TEOPAC, selected by response surface modeling,were cultivar-dependent being 30 min of TEOPAC at the lowest temperature investigated (22 degrees C) and 0 min of TEOPAC at 26 degrees C for Frantoio and Moraiolo cultivars, respectively.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Air
  • Food Handling / methods*
  • Humans
  • Odorants / analysis
  • Oils, Volatile / analysis*
  • Olea / chemistry*
  • Olive Oil
  • Phenols / analysis*
  • Plant Oils / chemistry*
  • Smell
  • Temperature*
  • Time Factors
  • Volatilization

Substances

  • Oils, Volatile
  • Olive Oil
  • Phenols
  • Plant Oils