| Abstract: | The extraction conditions of virgin olive oil have a great influence on its sensory quality. During the centrifugation process,
temperature and time of malaxing can be altered to potentially affect quality. Malaxing times (15, 30, 45, 60, and 90 min)
and temperatures (25 and 35°C) were studied in an experimental oil mill. Volatile compounds, produced through the lipoxygenase
pathway (hexanal, Z-3-hexenal, E-2-hexenal, hexyl acetate, Z-3-hexenyl acetate, hexan-1-ol, E-3-hexen-1-ol, Z-3-hexen-1-ol, and E-2-hexen-1-ol), were analyzed by dynamic headspace gas chromatography, gas chromatographymass spectrometry, and gas chromatography-olfactometry.
Different amounts of volatiles responsible for positive attributes of green aroma and negative attributes of astringent mouthfeel
of virgin olive oil were determined. The results, after applying mathematical procedures, showed that a temperature of 25°C
and a malaxing time between 30 and 45 min produced volatile compounds that contribute to the best sensory quality. High temperature
(T≥35°C) with minimum values of time (t<30 min) could also be useful as an alternative way to obtain pleasant green virgin olive oils. |
