Effects of olive paste fast preheating on the quality of extra virgin olive oil during storage |
| |
Authors: | Federica Fiori Giuseppe Di Lecce Emanuele Boselli Gennaro Pieralisi Natale G Frega |
| |
Affiliation: | 1. Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy;2. Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Barcelona, Spain;3. Gruppo Pieralisi, Via Don Battistoni, 1, 60035 Jesi, Ancona, Italy |
| |
Abstract: | The olive paste obtained after crushing was fast preheated under different time/temperature conditions and then malaxed in an industrial oil mill (600 kg Frantoio/Leccino olive blend). Legal parameters (peroxides, free acidity and sensory panel), oil yield, total phenolic content, oxidative stability and phenolic profile were monitored during 12 months of storage of the virgin olive oil (VOO) kept in closed bottles in the dark. A fast preheating not longer than 72 s at 38 °C without malaxation lead to an extra VOO with a shelf-life of at least 12-months, similarly to the traditional EVOO obtained with malaxation. A fast preheating not longer than 72 s at 38 °C followed by 10 min malaxation lead to an EVOO with a ‘mild’ sensory profile and a shelf life of at least 12-months. Thus, the use of a specific designed fast preheater instead or before (a shortened) malaxation allows to obtain an EVOO with a low bitter/pungent attribute from olives which are rich of (sometimes unpleasant) phenolic compounds with the aim to meet the preference of targeted groups of consumers. Time and temperature of fast preheating are the critical parameters of the process. |
| |
Keywords: | Extra virgin olive oil Malaxation Phenolics Sensory analysis Fast preheating |
本文献已被 ScienceDirect 等数据库收录! |
|