Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Molecules

Alessandro Parenti¹  Giulia Angeloni¹  Piernicola Masella¹  Bruno Zanoni¹  Carlotta Breschi¹  Luca Calamai¹  Lorenzo Guerrini¹ 

[1] Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144 Florence, Italy;

关键词: biophenols;    microbial contamination;    sensory defects;    turbidity;    water content;   

DOI  :  10.3390/molecules25020420

来源: DOAJ

【 摘 要 】

Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the “fusty” sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices.

【 授权许可】

Unknown