scholarly journals Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening

2016 ◽  
Vol 119 (5) ◽  
pp. 1600150 ◽  
Author(s):  
Rim Hachicha Hbaieb ◽  
Faten Kotti ◽  
Stefania Vichi ◽  
Mohamed Gargouri
Keyword(s):  
Olive Oil ◽  
Enzyme Activities ◽  
Virgin Olive Oil ◽  
Oil Characteristics ◽  
Olive Ripening

Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil

2016 ◽  
Vol 97 (5) ◽  
pp. 1443-1450 ◽  
Author(s):  
Lucia Morrone ◽  
Sabrina Pupillo ◽  
Luisa Neri ◽  
Giampaolo Bertazza ◽  
Massimiliano Magli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Characteristics ◽  
Olive Ripening

scholarly journals Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

2014 ◽  
Vol 13 (2) ◽  
pp. 135-154 ◽  
Author(s):  
Maria Lisa Clodoveo ◽  
Rim Hachicha Hbaieb ◽  
Faten Kotti ◽  
Giacomo Scarascia Mugnozza ◽  
Mohamed Gargouri
Keyword(s):  
Olive Oil ◽  
Enzyme Activities ◽  
Sensory Quality ◽  
Virgin Olive Oil

Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening

2015 ◽  
Vol 117 (3) ◽  
pp. 389-397 ◽  
Author(s):  
Abdelhakim Bakhouche ◽  
Jesús Lozano-Sánchez ◽  
Mohamed Bengana ◽  
Alberto Fernández-Gutiérrez ◽  
Antonio Segura-Carretero
Keyword(s):  
Olive Oil ◽  
Time Course ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Olive Ripening

Influence of Picual Olive Ripening on Virgin Olive Oil Alteration and Stability during Potato Frying

2014 ◽  
Vol 62 (48) ◽  
pp. 11637-11646 ◽  
Author(s):  
Raul Olivero-David ◽  
Carmen Mena ◽  
M. Angeles Pérez-Jimenez ◽  
Blanca Sastre ◽  
Sara Bastida ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Ripening

The influence of crusher speed on extra virgin olive oil characteristics

2016 ◽  
Vol 119 (1) ◽  
pp. 1600156 ◽  
Author(s):  
Lorenzo Guerrini ◽  
Marzia Migliorini ◽  
Matteo Giusti ◽  
Alessandro Parenti
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Characteristics

scholarly journals Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

2018 ◽  
Vol 28 (1) ◽  
pp. 48-57 ◽  
Author(s):  
Carmen Mena ◽  
Alejandra Z. González ◽  
Raúl Olivero-David ◽  
María Ángeles Pérez-Jiménez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Wide Range ◽  
Sensorial Quality ◽  
Olive Ripening

The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

2004 ◽  
Vol 52 (11) ◽  
pp. 3649-3654 ◽  
Author(s):  
Annalisa Rotondi ◽  
Alessandra Bendini ◽  
Lorenzo Cerretani ◽  
Matteo Mari ◽  
Giovanni Lercker ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Organoleptic Properties ◽  
Olive Ripening

scholarly journals Prediction of olive ripening degree combining image analysis and FT-NIR spectroscopy for virgin olive oil optimisation

Food Control ◽  
2020 ◽  
pp. 107755
Author(s):  
Cristina Alamprese ◽  
Silvia Grassi ◽  
Alessio Tugnolo ◽  
Ernestina Casiraghi
Keyword(s):  
Image Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Nir Spectroscopy ◽  
Olive Ripening

Changes in virgin olive oil characteristics during different storage conditions

2010 ◽  
Vol 112 (8) ◽  
pp. 906-914 ◽  
Author(s):  
Evagelia Stefanoudaki ◽  
Mark Williams ◽  
John Harwood
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Storage Conditions ◽  
Oil Characteristics

The presence of oxidizing enzyme activities in virgin olive oil

1998 ◽  
Vol 75 (2) ◽  
pp. 155-159 ◽  
Author(s):  
M. D. Georgalaki ◽  
T. G. Sotiroudis ◽  
A. Xenakis
Keyword(s):  
Olive Oil ◽  
Enzyme Activities ◽  
Virgin Olive Oil
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