Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 21, Pages 10048-10055Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf800694h
Keywords
Virgin olive oil; malaxation; CO2; O-2; phenolic compounds; volatile compounds
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The sensory and health properties of virgin olive oil (VOO) are highly related to its volatile and phenolic composition. Oxygen control in the pastes during malaxation may be a new technological parameter to regulate enzymatic activities, such as polyphenoloxidase, peroxidase, and lipoxygenase, which affect the phenolic and volatile composition of VOO. In this work, we monitored CO2 and O-2 concentrations during industrial-scale olive paste malaxation with various initial O-2 concentrations within the malaxer headspace. Results show that the O-2 concentration in the malaxer headspace did not affect CO2 production during processing, whereas a strong influence was observed on the changes of the phenolic composition of olive pastes and VOOs, with high correlation coefficient for the total phenols (R = 0.94), especially for oleuropein and demethyloleuropein derivatives (R = 0.81). In contrast, aroma production during malaxation was minimally affected by the O-2 concentration in the malaxer headspace.
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