Journal
FOOD CHEMISTRY
Volume 158, Issue -, Pages 534-545Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.02.140
Keywords
Extra-virgin olive oil; Malaxation; Volatile compounds; Odour activity value (OAV); Odorant series
Funding
- EU FEDER
- Xunta de Galicia [09TAL045E, 2009/060]
- Aceites Abril S.L. [09TAL045E]
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The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated. For this purpose, two malaxation temperatures (20/30 degrees C), and two malaxation times (30/90 min) selected in accordance with the customs of the area producers were tested. The volatile profile of the oils underwent a substantial change in terms of odorant series when different malaxation parameters were applied. (C) 2014 Elsevier Ltd. All rights reserved.
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