Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

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• 作者：G. Veneziani ; ^{gianluca.veneziani@unipg.it} ; S. Esposto ^{sonia.esposto@unipg.it} ; A. Taticchi ^{agnese.taticchi@unipg.it} ; S. Urbani ^{stefania.urbani@unipg.it} ; R. Selvaggini ^{roberto.selvaggini@unipg.it} ; I. Di Maio ^{ilona.dimaio@unipg.it} ; B. Sordini ^{beatrice.sordini@unipg.it} ; M. Servili ^{maurizio.servili@unipg.it}
• 关键词：Technological innovation ; Cooling treatment ; Heat exchanger ; Olive oil quality ; Polyphenols ; Volatile compounds
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：107-113
• 全文大小：286 K
• 卷排序：221

文摘

A technological innovation is introduced in mechanical extraction process of olive oil. For the first time the olive paste is undergone to a cooling treatment (CT) after the crushing phase. The rapid cooling conditioning of olive paste has a positive impact on extra virgin olive oil quality. The CT improves the phenolic concentration and modifies the volatile fraction of olive oil.