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Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality
Author(s) -
Masella Piernicola,
Parenti Alessandro,
Spugnoli Paolo,
Calamai Luca
Publication year - 2009
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/s11746-009-1445-9
Subject(s) - centrifugation , olive oil , extraction (chemistry) , chromatography , phenols , chemistry , food science , biochemistry
The qualitative effects of vertical centrifugation (VC), i.e., the last step of the extra virgin olive oil (EVOO) extraction process, were investigated on an industrial scale by sampling EVOOs before and after VC. Several parameters were determined to evaluate EVOO quality. Vertical centrifugation results in a marked loss of volatile aromatic compounds, whereas only a slightly variation was recorded in the hydrophilic phenols concentration.