Chilean extra virgin olive oil production: award winners

2019 ◽  
Vol 30 (6) ◽  
pp. 32-33
Author(s):  
Leslie Kleiner
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil

A comparison among innovative plants for high quality extra‐virgin olive oil production

2020 ◽  
Vol 100 (14) ◽  
pp. 5283-5291
Author(s):  
Giuseppe Altieri ◽  
Francesco Genovese ◽  
Attilio Matera ◽  
Giovanni Carlo Di Renzo
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
High Quality

scholarly journals Energy Requirement of Extra Virgin Olive Oil Production

2014 ◽  
Vol 6 (8) ◽  
pp. 4966-4974 ◽  
Author(s):  
Giulio Cappelletti ◽  
Giuseppe Ioppolo ◽  
Giuseppe Nicoletti ◽  
Carlo Russo
Keyword(s):  
Olive Oil ◽  
Energy Requirement ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil

Antioxidant and Biological Activities of Hydroxytyrosol and Homovanillic Alcohol Obtained from Olive Mill Wastewaters of Extra-Virgin Olive Oil Production

2020 ◽  
Vol 68 (52) ◽  
pp. 15428-15439
Author(s):  
Alessandra Ricelli ◽  
Fabio Gionfra ◽  
Zulema Percario ◽  
Martina De Angelis ◽  
Ludovica Primitivo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Biological Activities ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
Olive Mill Wastewaters ◽  
Olive Mill

The Advantage of Multispectral Images in Fruit Quality Control for Extra Virgin Olive Oil Production

2021 ◽  
Author(s):  
Diego M. Martínez Gila ◽  
Javiera P. Navarro Soto ◽  
Silvia Satorres Martínez ◽  
Juan Gómez Ortega ◽  
Javier Gámez García
Keyword(s):  
Quality Control ◽  
Olive Oil ◽  
Fruit Quality ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
Multispectral Images

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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