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

2003 ◽  
Vol 51 (27) ◽  
pp. 7980-7988 ◽  
Author(s):  
Maurizio Servili ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Sonia Esposto ◽  
GianFrancesco Montedoro
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Phenolic Composition ◽  
Mechanical 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

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.

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

Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

2021 ◽  
Author(s):  
Sunduz Sezer Kiralan ◽  
Sermin Goksu Karagoz ◽  
Gulcan Ozkan ◽  
Mustafa Kiralan ◽  
Onur Ketenoglu
Keyword(s):  
Essential Oils ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Photo Oxidation

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

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109628
Author(s):  
Karolina Brkić Bubola ◽  
Dora Klisović ◽  
Igor Lukić ◽  
Anja Novoselić
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Composition
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