Complex Effects of Ripening Degree, Kneading Time and Temperature on Phenols, Volatiles and Sensory Quality of Oblica Extra Virgin Olive Oil
Authors:
- Igor Lukić
- Mirella Žanetić
- Maja Jukić Špika
- Marina Lukić
- Olivera Koprivnjak
- Karolina Brkić Bubola
Summary
This study investigates the interactive effects of the ripening degree of olives, malaxation time and temperature on the phenolic constituents, volatile profile and sensory quality of Oblica variety extra virgin olive oil.
Olives at three different ripening levels (International Olive Council indices: 0.68, 2.48 and 4.10) were malaxed at 22°C and 30°C for 30 and 60 minutes at both temperatures. The results showed that ripening had the strongest effect on phenolic compounds, while malaxation time had the weakest effect.
In general, it was observed that phenol amounts decreased during the ripening process, but 3,4-DHPEA-EDA and p-HPEA-EDA compounds increased. A similar increase was also found for (E)-2-hexenal. The higher malaxation temperature led to an increase in certain important phenols and C6 alcohols, while C6 aldehydes generally decreased.
Interactions between factors were particularly evident between the degree of ripening and malaxation temperature: The effect of malaxation temperature was most pronounced for 3,4-DHPEA-EDA, p-HPEA-EDA and C6 volatiles, especially in ripe olives. Sensory analyses gave results generally in agreement with the chemical composition.
Key Findings
- Ripening Degree: The ripening level of olives has the most pronounced effect on the phenolic content and volatile components of extra virgin olive oil.
- Malaxation Temperature: Higher malaxation temperatures lead to an increase of certain phenolic components and C6 alcohols, but a decrease of C6 aldehydes.
- Interaction Between Factors: The interactions between the degree of ripening and malaxation temperature significantly influence the chemical and sensory properties of olive oil, especially in ripe olives.
Conclusion
These findings suggest that the ripening level, malaxation time and temperature should be carefully controlled to achieve the desired quality and characteristics in olive oil production. Optimization of these variables for producers can contribute to the production of olive oils with higher polyphenol content and richer aroma profile.
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