Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars
| Autor: | Manuel Moya, Antonia de Torres, Sonia Alcalá, Francisco Espínola, Alfonso M. Vidal, Juan M. Espínola |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
super-high-density orchard
Agricultural Irrigation Food Handling 030309 nutrition & dietetics Lipoxygenase Pharmaceutical Science Irrigated crops Article Analytical Chemistry response surface methodology lcsh:QD241-441 03 medical and health sciences 0404 agricultural biotechnology Phenols lcsh:Organic chemistry Olea Drug Discovery Cultivar Response surface methodology Physical and Theoretical Chemistry Olive Oil Malaxation Flavor Aroma Plant Proteins Volatile Organic Compounds 0303 health sciences flavor biology Chemistry Organic Chemistry Temperature Ripening 04 agricultural and veterinary sciences Models Theoretical biology.organism_classification 040401 food science color Horticulture aroma Chemistry (miscellaneous) Odorants Molecular Medicine Olive oil |
| Zdroj: | Molecules, Vol 24, Iss 19, p 3587 (2019) Molecules Volume 24 Issue 19 |
| ISSN: | 1420-3049 |
| Popis: | Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box&ndash Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments. |
| Databáze: | OpenAIRE |
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