In ̄uence of malaxation temperature and time on the quality of virgin olive oils
نویسندگان
چکیده
To study the in ̄uence of operative conditions adopted during the malaxation of pastes on the quality of resulting oils, we compared sensory characteristics, secoiridoid compounds and the volatile composition of oils extracted from homogeneous batches of olive fruits from Coratina and Frantoio cultivars by using dierent malaxation times and temperatures. Malaxation time, and especially temperature, negatively aected the intensity of sensory attributes and the content of secoiridoid compounds, modi®ed the composition of metabolites arising from lipoxygenase (LOX) pathways, reducing volatile compounds displaying pleasant sensations and increasing those giving less attractive perceptions, and also elevated the production of 2-methyl butanal and 3-methyl butanal through amino acid conversion. Low temperatures and times, ranging between 30 and 45 min, according to the rheology of the olive pastes, were the optimal operative conditions for the malaxation. # 2000 Elsevier Science Ltd. All rights reserved.
منابع مشابه
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.
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 ...
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