Details der Publikation - The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds

The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds

Abstract A new technology used to reduce the temperature of olive paste was applied to the extra virgin olive oil (EVOO) mechanical extraction process. The performance of a cooling crusher that was able to counteract the thermal increase that occurs during olive fruit grinding was analyzed to evaluate the effects on the development of volatile compounds and the concentration of hydrophilic phenols in the final product. The volatile profiles and phenolic fraction of EVOOs extracted from three different cultivars (Coratina, Peranzana, and Moresca) were positively affected by the use of lower temperatures during the crushing phase. The volatile fractions showed increases in the total aldehydes, mainly related to the concentrations of (E)-2-hexenal, and reductions in the total alcohols, mainly due to 1-penten-3-ol, 1-hexanol and (Z)-3-hexen-1-ol contents. The use of a lower temperature reduced the level of oxidative processes, protecting the phenolic compounds in the Moresca and Peranzana EVOOs by 17.8 and 12.1%, respectively..

Medienart:	E-Artikel

Erscheinungsjahr:	2022
Erschienen:	2022

Enthalten in:	Zur Gesamtaufnahme - volume:15
Enthalten in:	Food and bioprocess technology - 15(2022), 9 vom: 22. Juni, Seite 1988-1996

Sprache:	Englisch

Beteiligte Personen:	Nucciarelli, Davide [VerfasserIn] Esposto, Sonia [VerfasserIn] Veneziani, Gianluca [VerfasserIn] Daidone, Luigi [VerfasserIn] Urbani, Stefania [VerfasserIn] Taticchi, Agnese [VerfasserIn] Selvaggini, Roberto [VerfasserIn] Servili, Maurizio [VerfasserIn]

Links:	Volltext [kostenfrei]

BKL:	58.34$jLebensmitteltechnologie
Themen:	Hydrophilic phenols Low temperature Olive crushing VOO quality Volatile compounds

Anmerkungen:	© The Author(s) 2022

doi:	10.1007/s11947-022-02862-9

funding:
Förderinstitution / Projekttitel:

PPN (Katalog-ID):	OLC2131573405

Internformat


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520			\|a Abstract A new technology used to reduce the temperature of olive paste was applied to the extra virgin olive oil (EVOO) mechanical extraction process. The performance of a cooling crusher that was able to counteract the thermal increase that occurs during olive fruit grinding was analyzed to evaluate the effects on the development of volatile compounds and the concentration of hydrophilic phenols in the final product. The volatile profiles and phenolic fraction of EVOOs extracted from three different cultivars (Coratina, Peranzana, and Moresca) were positively affected by the use of lower temperatures during the crushing phase. The volatile fractions showed increases in the total aldehydes, mainly related to the concentrations of (E)-2-hexenal, and reductions in the total alcohols, mainly due to 1-penten-3-ol, 1-hexanol and (Z)-3-hexen-1-ol contents. The use of a lower temperature reduced the level of oxidative processes, protecting the phenolic compounds in the Moresca and Peranzana EVOOs by 17.8 and 12.1%, respectively.
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The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds

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