Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil

Morrone, Lucia; Pupillo, Sabrina; Neri, Luisa; Bertazza, Giampaolo; Magli, Massimiliano; Rotondi, Annalisa

doi:10.1002/jsfa.7883

Cited by 12 publications

(13 citation statements)

References 30 publications

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“…During crushing, the oil is released from the intracellular oil vacuoles and the enzymatic reactions affecting the volatile profile and the phenolic compounds content in the final product are triggered . Different crushing techniques, such as the stone mill, blade crusher, or hammer mill have shown to produce differences in both extraction efficiency and minor component compositions of EVOO . In particular, the hammer mill, one of the most widely used crushers in the market, can be operated at different rotational speeds with different grid sizes.…”

Section: Introductionmentioning

confidence: 99%

“…[1] Different crushing techniques, such as the stone mill, blade crusher, or hammer mill have shown to produce differences in both extraction efficiency and minor component compositions of EVOO. [2][3][4][5] In particular, the hammer mill, one of the most widely used crushers in the market, can be operated at different rotational speeds with different grid sizes. The impact of rotational speed on both blade [6] and hammer crushers [7] have being studied at industrial scale and results indicate a clear effect on both yield and chemical composition of the oil.…”

Section: Introductionmentioning

confidence: 99%

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Interactions Between Hammer Mill Crushing Variables and Malaxation Time During Continuous Olive Oil Extraction

Polari

Garcí-Aguirre

Olmo-García

et al. 2018

Euro J Lipid Sci & Tech

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Hammer mill crushing variables and malaxation time are studied through a two‐level factor factorial experimental design in order to assess the impact of these parameters and their interactions on olive oil extraction efficiency, overall quality, and minor components composition. Extraction efficiency is mainly affected by the interaction between hammer mill grid size and malaxation time; higher yields are obtained when smaller grid sizes are combined with longer malaxation times. Regarding quality parameters and volatile compounds, the main effect is caused by malaxation time. Phenolic compounds are affected by all the studied parameters, hammer mill grid size has the highest impact on their final concentration in the oil. The results show that the effect of malaxation time on the studied variables is conditioned by the crushing parameters used during paste preparation. Practical Applications: Traditionally, the impact of processing variables on olive oil composition has been studied following a one‐variable‐at‐a‐time approach. A factor factorial experimental design allows the interactions among crushing conditions and malaxation time to be determined, as well as the individual contributions to extraction efficiency and minor components composition of these variables. Considering a more holistic approach to the study of olive oil extraction might provide processors with a wider spectrum of tools to maximize both yield and quality during olive oil processing. Interaction of grid size, rotor speed, and malaxation time during olive oil extraction affects extraction efficiency, volatiles, and phenolics.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Interactions Between Hammer Mill Crushing Variables and Malaxation Time During Continuous Olive Oil Extraction

Polari

Garcí-Aguirre

Olmo-García

et al. 2018

Euro J Lipid Sci & Tech

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“…The oil extracting method deeply influences the chemical and sensory characteristics of olive oil [4]. In this section, we compare the chemical and sensory characteristics of olive oils obtained using the Sinolea and decanter continuous methods.…”

Section: Sinolea and Decanter: Comparison Of Two Extracting Methodsmentioning

confidence: 99%

“…In light of this, it is evident that the state of the raw material greatly affects the chemical and sensory characteristics of the EVOO. Moreover, the olive fruit characteristics interact with the technological features of olive mill resulting in different EVOO product's characteristics [4].…”

Section: Introductionmentioning

confidence: 99%

Olive Processing: Influence of Some Crucial Phases on the Final Quality of Olive Oil

Morrone¹,

Rotondi²,

Rapparini³

et al. 2020

Food Processing

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The extra virgin olive oil (EVOO) chemical and sensory characteristics depend on several factors such as the environment, the genetic matrix, stage of olive ripeness, phytosanitary conditions of olive, time and way of olive storage before transformation, and technological features of olive mill. In this chapter, the time of olive storage and two different types of extraction equipment are taken into account to deep understand their impact on chemical and sensory profile of EVOO. The knowledge of how these factors act will allow to manage the production chain adequately and to act on the various steps in order to improve the quality of EVOO. The sensory modifications of olive oils processed with two different types of extraction system during the storage were also evaluated.

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“…The phenolic fraction was extracted in triplicate according to Pirisi et al (2000), using 8 g of oil and maintaining the oil‐to‐solvent ratio, with the chromatographic conditions reported by Morrone et al (2017). HPLC analysis was carried out using a Schimadzu LC‐10ADvp equipped with a low‐pressure gradient unit, FCV‐10Alvp (Schimadzu), degasser Flow154, (Gastorr), and a column oven CTO‐10A (Schimadzu).…”

Section: Methodsmentioning

confidence: 99%

Chemical Profiling of Bosana Virgin Olive Oils Produced in Different Areas of Sardinia

Morrone

Vagnoni

Virgilio

et al. 2020

J Americ Oil Chem Soc

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In a 3-year study, the chemical compositions of extra virgin olive oils (EVOO) of Bosana variety deriving from three different growing areas in Northern Sardinia were characterized, together with the pedo-climatic conditions of the three different growing areas, to gauge any differences at the chemical level. The main chemical differences in the oils from the three-studied areas were recorded in the fatty acid profiles [palmitic, oleic, and linoleic acid; sum of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids]: these dissimilarities were ascribable to the environmental characteristics of the Alghero area, while others analytical parameters such as tocopherols, pigments, phenolic, and volatile compounds were not affected by production area. Fatty acids profile revealed a clear relation with temperature at a mesoclimate level, allowing a clusterization of the production areas. Our study provided evidences that pedo-climatic factors affect the quality of EVOO; in particular, in the case of Bosana cultivar the acidic fraction resulted one of the main traits differentiating the olive growing areas.

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Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil

Cited by 12 publications

References 30 publications

Interactions Between Hammer Mill Crushing Variables and Malaxation Time During Continuous Olive Oil Extraction

Interactions Between Hammer Mill Crushing Variables and Malaxation Time During Continuous Olive Oil Extraction

Olive Processing: Influence of Some Crucial Phases on the Final Quality of Olive Oil

Chemical Profiling of Bosana Virgin Olive Oils Produced in Different Areas of Sardinia

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