title: Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil.
abstract: BACKGROUND
  In this study, two types of crusher, hammer and blade, were used to produce olive oils from cv. Correggiolo olives at four stages of ripeness, to analyse the effect of these two factors on oil quality indices (free acidity, peroxide value, UV absorption), on phenolic compounds content and sensory profiles. Differences in chemical and sensory data were analysed by two-way ANOVA.
  
  
  RESULTS
  Ripeness exerted a stronger influence than the crushing equipment on quality indices, phenolic content and sensory evaluation; moreover the statistical significance of interaction between the factors considered suggests that they are intertwined. Differences in the texture of olive pastes obtained by squashing and crushing were clearly evident at the first stage of ripeness via observation with a scanning electron microscope. The stronger mechanical action of the hammer crusher also produced smaller pit fragments compared to the blade crusher, as shown by particle size analysis of the kernels fragments.
  
  
  CONCLUSIONS
  Knowledge about the interaction between ripening and crushing will allow olive oil producers to pursue a product of the quality most suitable for a particular type of consumer. For example, bitterness and pungency, characters recently connected with health effects because sensory markers of extra virgin olive oil (EVOO) polyphenols, do not have a great sensory appeal for most consumers; however, there is a niche of gourmet estimators interested in these peculiar flavours and ready to pay a premium price for them. The producer will be able to customise the EVOO by modulating its chemical and sensory characteristics, especially the phenolic fraction, thus addressing the needs of consumers with different tastes. © 2016 Society of Chemical Industry.
authors.affiliation: Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy.
authors.forename: Lucia
authors.initials: L
authors.lastname: Morrone
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze, 59/a, 43124, Parma, Italy.
authors.forename: Sabrina
authors.initials: S
authors.lastname: Pupillo
authors.affiliation: Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy.
authors.forename: Luisa
authors.initials: L
authors.lastname: Neri
authors.affiliation: Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy.
authors.forename: Giampaolo
authors.initials: G
authors.lastname: Bertazza
authors.affiliation: Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy.
authors.forename: Massimiliano
authors.initials: M
authors.lastname: Magli
authors.affiliation: Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy.
authors.forename: Annalisa
authors.initials: A
authors.lastname: Rotondi
mesh_terms: D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D005638:Fruit / Q000737:chemistry / Q000254:growth & development / Q000648:ultrastructure; D008855:Microscopy, Electron, Scanning; D031658:Olea / Q000737:chemistry / Q000254:growth & development* / Q000648:ultrastructure; D000069463:Olive Oil / Q000737:chemistry*; D010545:Peroxides / Q000032:analysis; D010636:Phenols / Q000032:analysis; D012639:Seeds; D013649:Taste
chemical_list: D000069463:Olive Oil; D010545:Peroxides; D010636:Phenols
keywords: SEM; extra virgin olive oil; ripeness; storage; typologies of crushers