The Effect of Traditional and Innovative Malaxation Techniques and Technologies on the Nutritional and Sensory Quality of Extra Virgin Olive Oil - A Review
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Summary
This review examines the effects of traditional and innovative malaxation techniques used in extra virgin olive oil production on nutritional and sensory quality. Malaxation is a critical stage where the olive paste is slowly stirred and the oil droplets come together to form larger drops. Traditional methods can increase the risk of oxidation, while innovative techniques aim to both increase yield and maintain nutritional and sensory quality.
Key Findings
- Traditional Malaxation: Traditional methods involve mixing the olive paste in atmospheric conditions and at a specific temperature. This process can increase the risk of oxidation and result in a reduction of phenolic compounds.
- Innovative Techniques: Innovative techniques such as vacuum-assisted malaxation, ultrasonic treatments and high-pressure processes contribute to preserving phenolic compounds and improving the sensory quality of the oil by reducing oxygen exposure.
- Nutritional and Sensory Quality: Innovative malaxation techniques increase the antioxidant capacity of extra virgin olive oil while positively affecting its aroma and flavor profile, thereby increasing consumer acceptance.
Conclusion
While traditional malaxation methods are widely used in extra virgin olive oil production, innovative techniques offer significant advantages in improving nutritional and sensory quality. Producers are advised to evaluate these innovative methods to optimize product quality and increase consumer satisfaction.
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