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Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils.
Food Chem. 2014 Sep 01; 158:534-45.FC

Abstract

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 °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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Reboredo-Rodríguez P
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
González-Barreiro C
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Cancho-Grande B
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Simal-Gándara J
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.

MeSH

Least-Squares AnalysisOdorantsOleaOlive OilPhenolsPlant OilsRegression AnalysisReproducibility of ResultsSpainTemperatureVolatilization

Pub Type(s)

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

Language

eng

PubMed ID

24731380

Citation

Reboredo-Rodríguez, P, et al. "Improvements in the Malaxation Process to Enhance the Aroma Quality of Extra Virgin Olive Oils." Food Chemistry, vol. 158, 2014, pp. 534-45.
Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, et al. Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils. Food Chem. 2014;158:534-45.
Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., & Simal-Gándara, J. (2014). Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils. Food Chemistry, 158, 534-45. https://doi.org/10.1016/j.foodchem.2014.02.140
Reboredo-Rodríguez P, et al. Improvements in the Malaxation Process to Enhance the Aroma Quality of Extra Virgin Olive Oils. Food Chem. 2014 Sep 1;158:534-45. PubMed PMID: 24731380.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils. AU - Reboredo-Rodríguez,P, AU - González-Barreiro,C, AU - Cancho-Grande,B, AU - Simal-Gándara,J, Y1 - 2014/03/06/ PY - 2014/01/11/received PY - 2014/02/21/revised PY - 2014/02/24/accepted PY - 2014/4/16/entrez PY - 2014/4/16/pubmed PY - 2015/5/29/medline KW - Extra-virgin olive oil KW - Malaxation KW - Odorant series KW - Odour activity value (OAV) KW - Volatile compounds SP - 534 EP - 45 JF - Food chemistry JO - Food Chem VL - 158 N2 - 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 °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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24731380/Improvements_in_the_malaxation_process_to_enhance_the_aroma_quality_of_extra_virgin_olive_oils_ DB - PRIME DP - Unbound Medicine ER -