title: Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils.
abstract: The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated. For this purpose, two malaxation temperatures (20/30 °C), and two malaxation times (30/90 min) selected in accordance with the customs of the area producers were tested. The volatile profile of the oils underwent a substantial change in terms of odorant series when different malaxation parameters were applied.
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Reboredo-Rodríguez
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: C
authors.initials: C
authors.lastname: González-Barreiro
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Cancho-Grande
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.
authors.forename: J
authors.initials: J
authors.lastname: Simal-Gándara
mesh_terms: D016018:Least-Squares Analysis; D009812:Odorants / Q000032:analysis*; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D012044:Regression Analysis; D015203:Reproducibility of Results; D013030:Spain; D013696:Temperature; D014835:Volatilization
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils
keywords: Extra-virgin olive oil; Malaxation; Odorant series; Odour activity value (OAV); Volatile compounds