Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 194-202Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.08.082
Keywords
Ripening; Malaxation; Temperature; Duration; Istarska bjelica
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Funding
- Croatian Science Foundation [UIP-2014-09-1194]
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To investigate the possibilities of balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive (Olea europaea L.) cultivar, the effects of ripening degree, malaxation duration, and temperature were investigated. Olives were harvested at three ripening degrees and processed by malaxation at 21/30 degrees C, for 30/60 min, respectively. The most important phenols and volatiles were generally found to decrease during ripening. The effect of higher malaxation temperature on phenols was dual, with a positive effect on 3,4-DHPEA-EDA and p-HPEA-EDA, and negative on other oleuropein and ligstroside aglycons. An unexpected increase of 1-penten-3-one and (E)-2-hexenal concentrations as a result of higher malaxation temperature correlated with the increase in key phenols and was a limiting factor in balancing their concentrations, which was confirmed by sensory analysis. Numerous interactions between the factors were established. (C) 2017 Elsevier Ltd. All rights reserved.
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