Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

2015 ◽  
Vol 63 (26) ◽  
pp. 6066-6074 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Roberto Selvaggini ◽  
Stefania Urbani ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Volatile Composition ◽  
Mechanical Extraction

Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil

2003 ◽  
Vol 80 (7) ◽  
pp. 685-695 ◽  
Author(s):  
Maurizio Servili ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Sonia Esposto ◽  
Gianfrancesco Montedoro
Keyword(s):  
Olive Oil ◽  
Exposure Time ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Volatile Composition ◽  
Air Exposure

scholarly journals Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1578
Author(s):  
Gianluca Veneziani ◽  
Davide Nucciarelli ◽  
Agnese Taticchi ◽  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Quality Characteristics ◽  
Volatile Fraction ◽  
Rapid Control ◽  
Genetic Origins ◽  
Extraction Processes ◽  
Mechanical Extraction

The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.

scholarly journals Acoustic cavitation by means ultrasounds in the extra virgin olive oil extraction process

2017 ◽  
Vol 126 ◽  
pp. 82-90 ◽  
Author(s):  
R. Amirante ◽  
E. Distaso ◽  
P. Tamburrano ◽  
A. Paduano ◽  
D. Pettinicchio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Acoustic Cavitation ◽  
Extra Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction

“Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process”

2018 ◽  
Vol 111 ◽  
pp. 220-228 ◽  
Author(s):  
Araceli Sánchez-Ortiz ◽  
Mohamed Aymen Bejaoui ◽  
Angélica Quintero-Flores ◽  
Antonio Jiménez ◽  
Gabriel Beltrán
Keyword(s):  
Enzymatic Activity ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Hydroperoxide Lyase

Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 523-528 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Composition
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