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Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil
Author(s) -
Servili Maurizio,
Selvaggini Roberto,
Taticchi Agnese,
Esposto Sonia,
Montedoro Gianfrancesco
Publication year - 2003
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-003-0759-0
Subject(s) - olive oil , ripening , food science , chemistry , aroma , extraction (chemistry) , composition (language) , phenols , chromatography , organic chemistry , philosophy , linguistics
The time of exposure of olive pastes to air contact (TEOPAC) during malaxation was studied as a processing parameter that could be used to control endogenous oxidoreductases, such as polyphenoloxidase, peroxidase, and lipoxygenase, which affect virgin olive oil quality. Phenolic and volatile compounds were analyzed in the oils obtained using progressive TEOPAC at three ripening stages of olives. Multivariate statistical analysis was applied to the raw data. The phenolic concentration of virgin olive oil progressively decreased with increasing IEOPAC. On the contrary, a positive relationship was found with the concentration of several volatile compounds responsible for virgin olive oil aroma. The effect of TEOPAC, however, was strictly related to fruit ripening.