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Title: Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions
Author: Olmo-Cunillera, Alexandra
Casadei, Enrico
Valli, Enrico
Lozano-Castellón, Julián
Miliarakis, Eleftherios
Domínguez López, Inés
Ninot, Antònia
Romero Aroca, Agustí J.
Lamuela Raventós, Rosa Ma.
Pérez Bosch, Maria
Vallverdú i Queralt, Anna
Bendini, Alessandra
Keywords: Oli d'oliva
Compostos orgànics volàtils
Olive oil
Volatile organic compounds
Issue Date: 1-Nov-2022
Publisher: MDPI
Abstract: The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In this study, the sensory quality and VOC and fatty acid (FA) profiles were determined in Arbequina olive oils produced by applying different malaxation parameters (20, 25, and 30 °C, and 30 and 45 min). All the olive oils were classified as EVOO by a sensory panel, regardless of the production conditions. However, cold extraction at 20 °C resulted in more positive sensory attributes (complexity). The FA concentration increased significantly with the malaxation temperature, although the percentage profile remained unaltered. Finally, an OPLS-DA model was generated to identify the discriminating variables that separated the samples according to the malaxation temperature. In conclusion, the tested range of malaxation parameters appeared not to degrade the distinctive attributes/organoleptic profile of olive oil and could be applied to obtain an EVOO of high sensory quality, especially at 20 °C.
Note: Reproducció del document publicat a:
It is part of: Foods, 2022, vol. 11, num. 21
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ISSN: 2304-8158
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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