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Journal of the science of food and agriculture
Sep, 2019;99 (12): 5594-5600.

Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics.

Francesco Caponio, Alessandro Leone, Giacomo Squeo, Antonia Tamborrino, Carmine Summo
Author Information
  1. Francesco Caponio: Department of Soil, Plant and Food Sciences, Food Science And Technology, University of Bari Aldo Moro, Bari, Italy. ORCID
  2. Alessandro Leone: Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy.
  3. Giacomo Squeo: Department of Soil, Plant and Food Sciences, Food Science And Technology, University of Bari Aldo Moro, Bari, Italy.
  4. Antonia Tamborrino: Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy. ORCID
  5. Carmine Summo: Department of Soil, Plant and Food Sciences, Food Science And Technology, University of Bari Aldo Moro, Bari, Italy.
PMID: 31206180 DOI: 10.1002/jsfa.9856

Abstract

BACKGROUND: Innovative technologies are experimentally applied to the virgin olive oil extraction process in order to make it continuous and more efficient. Most of the efforts aim at overcoming the limitations of the traditional malaxation step, which, however, is essential for the development of virgin olive oil sensory notes.
RESULTS: Compared to the traditional process, innovative technologies based on the heat exchanger led generally to a decrement in volatile lipoxygenase (LOX) alcohols linked to alcohol dehydrogenase activity and, conversely, to a slightly increase in volatile LOX esters. Aldehydes from the same pathway were not significantly affected. However, an industrial combined plant constructed from a heat exchanger, low-frequency ultrasound device and microwave apparatus determined the highest 'fruity' intensity perceived by panellists, in accordance with the highest value of total volatiles, with values significantly higher than heat exchanger alone, which, instead, had the lowest levels of hexanal and LOX alcohols. The pungent taste showed the same trend observed for 'fruity' intensity, whereas bitter taste did not show significant differences among trials.
CONCLUSION: The introduction of ultrasound, coupled with heat exchanger and microwave, seemed not to modify the behaviour of enzymes of the LOX pathway, and the obtained virgin olive oils showed volatiles and organoleptic characteristics not significantly different from those obtained by the traditional olive oil extraction process. These findings provided the first insights into the effect of the combination of innovative technologies in the olive oil extraction process on virgin olive oil volatiles and sensory characteristics. © 2019 Society of Chemical Industry.

Keywords

LOX pathway heat exchanger microwaves ultrasound virgin olive oil volatile compounds

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Grants

  1. /Guidelines for Research and Experimentation in Agriculture 2012-2014

MeSH Term

Food Handling
Fruit
Humans
Olea
Olive Oil
Taste
Volatile Organic Compounds

Chemicals

Olive Oil
Volatile Organic Compounds
Evaluation Study Journal Article

Word Cloud

Created with Highcharts 10.0.0oliveoilvirginheatexchangerLOXtechnologiesextractionprocessvolatiletraditionalpathwaysignificantlyultrasoundvolatilescharacteristicsInnovativesensoryinnovativealcoholsmicrowavehighest'fruity'intensitytasteshowedobtainedorganolepticcompoundsBACKGROUND:experimentallyappliedordermakecontinuousefficienteffortsaimovercominglimitationsmalaxationstephoweveressentialdevelopmentnotesRESULTS:ComparedbasedledgenerallydecrementlipoxygenaselinkedalcoholdehydrogenaseactivityconverselyslightlyincreaseestersAldehydesaffectedHoweverindustrialcombinedplantconstructedlow-frequencydeviceapparatusdeterminedperceivedpanellistsaccordancevaluetotalvalueshigheraloneinsteadlowestlevelshexanalpungenttrendobservedwhereasbittershowsignificantdifferencesamongtrialsCONCLUSION:introductioncoupledseemedmodifybehaviourenzymesoilsdifferentfindingsprovidedfirstinsightseffectcombination©2019SocietyChemicalIndustryprocess:influencemicrowaves

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