Tags

Type your tag names separated by a space and hit enter

Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process.
J Agric Food Chem. 2003 Dec 31; 51(27):7980-8.JA

Abstract

The operative conditions of malaxation such as temperature and time of exposure of olive pastes to air contact (TEOPAC) affect volatile and phenolic composition of virgin olive oil (VOO) and, as a consequence, its sensory and healthy qualities. In this paper, optimal temperature and TEOPAC during malaxation were studied, in lab scale, in two Italian cultivars using phenolic compounds, volatile composition, and sensory analysis of VOO as markers. The optimal temperature and TEOPAC, selected by response surface modeling,were cultivar-dependent being 30 min of TEOPAC at the lowest temperature investigated (22 degrees C) and 0 min of TEOPAC at 26 degrees C for Frantoio and Moraiolo cultivars, respectively.

Authors+Show Affiliations

Dipartimento di Scienze degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy. servimau@unipg.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14690383

Citation

Servili, Maurizio, et al. "Volatile Compounds and Phenolic Composition of Virgin Olive Oil: Optimization of Temperature and Time of Exposure of Olive Pastes to Air Contact During the Mechanical Extraction Process." Journal of Agricultural and Food Chemistry, vol. 51, no. 27, 2003, pp. 7980-8.
Servili M, Selvaggini R, Taticchi A, et al. Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process. J Agric Food Chem. 2003;51(27):7980-8.
Servili, M., Selvaggini, R., Taticchi, A., Esposto, S., & Montedoro, G. (2003). Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process. Journal of Agricultural and Food Chemistry, 51(27), 7980-8.
Servili M, et al. Volatile Compounds and Phenolic Composition of Virgin Olive Oil: Optimization of Temperature and Time of Exposure of Olive Pastes to Air Contact During the Mechanical Extraction Process. J Agric Food Chem. 2003 Dec 31;51(27):7980-8. PubMed PMID: 14690383.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process. AU - Servili,Maurizio, AU - Selvaggini,Roberto, AU - Taticchi,Agnese, AU - Esposto,Sonia, AU - Montedoro,GianFrancesco, PY - 2003/12/24/pubmed PY - 2004/3/6/medline PY - 2003/12/24/entrez SP - 7980 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 27 N2 - The operative conditions of malaxation such as temperature and time of exposure of olive pastes to air contact (TEOPAC) affect volatile and phenolic composition of virgin olive oil (VOO) and, as a consequence, its sensory and healthy qualities. In this paper, optimal temperature and TEOPAC during malaxation were studied, in lab scale, in two Italian cultivars using phenolic compounds, volatile composition, and sensory analysis of VOO as markers. The optimal temperature and TEOPAC, selected by response surface modeling,were cultivar-dependent being 30 min of TEOPAC at the lowest temperature investigated (22 degrees C) and 0 min of TEOPAC at 26 degrees C for Frantoio and Moraiolo cultivars, respectively. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14690383/Volatile_compounds_and_phenolic_composition_of_virgin_olive_oil:_optimization_of_temperature_and_time_of_exposure_of_olive_pastes_to_air_contact_during_the_mechanical_extraction_process_ L2 - https://doi.org/10.1021/jf034804k DB - PRIME DP - Unbound Medicine ER -