Influence of malaxation temperature and time on the quality of virgin olive oils

2001 ◽  
Vol 72 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Franca Angerosa ◽  
Roberta Mostallino ◽  
Carla Basti ◽  
Raffaella Vito
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China

2021 ◽  
Author(s):  
Xiaofei Lü ◽  
Junyi Ma ◽  
Huiqiang Yan ◽  
Lihua Yang ◽  
Xiaoxia Ren ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils

2019 ◽  
Vol 116 ◽  
pp. 30-36 ◽  
Author(s):  
Enrico Valli ◽  
Ziad Ayyad ◽  
Patricia Garcia-Salas ◽  
Chiara Cevoli ◽  
Ibrahim Abdullah Afaneh ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1870
Author(s):  
Ramón Aparicio-Ruiz ◽  
Sara Barbieri ◽  
Tullia Gallina Toschi ◽  
Diego L. García-González
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Strict Sense ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
International Regulations ◽  
Sensory Defects ◽  
And Control

Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

2016 ◽  
Vol 202 ◽  
pp. 221-228 ◽  
Author(s):  
Francesco Caponio ◽  
Viviana Durante ◽  
Gabriella Varva ◽  
Roccangelo Silletti ◽  
Maria Assunta Previtali ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

2007 ◽  
Vol 30 (4) ◽  
pp. 424-437 ◽  
Author(s):  
ALESSANDRA BENDINI ◽  
LORENZO CERRETANI ◽  
FABIO DI VIRGILIO ◽  
PAOLO BELLONI ◽  
MATTEO BONOLI-CARBOGNIN ◽  
...  
Keyword(s):  
Ftir Spectroscopy ◽  
Geographic Origin ◽  
Preliminary Evaluation ◽  
Virgin Olive Oils ◽  
Olive Oils

Effect of extraction systems and cultivar on the quality of virgin olive oils

2009 ◽  
Vol 44 (9) ◽  
pp. 1713-1720 ◽  
Author(s):  
Manel Issaoui ◽  
Samia Dabbou ◽  
Faten Brahmi ◽  
Kaouther Ben Hassine ◽  
Myriem Hajaïj Ellouze ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

2014 ◽  
Vol 63 (11) ◽  
pp. 1125-1132 ◽  
Author(s):  
Francesco Caponio ◽  
Julieta I. Monteleone ◽  
Giovanni Martellini ◽  
Carmine Summo ◽  
Vito M. Paradiso ◽  
...  
Keyword(s):  
Extraction Yield ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Yield And Quality

scholarly journals Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 55
Author(s):  
Malika Douzane ◽  
Mohamed-Seghir Daas ◽  
Amel Meribai ◽  
Ahmed-Hani Guezil ◽  
Abdelkrim Abdi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Great Variability ◽  
Olive Cultivar ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physical Chemical ◽  
Physico Chemical

Olive cultivar diversity is rich in Algeria but most remain unexplored in terms of quality traits. This work aimed to evaluate the physicochemical and organoleptic quality of twenty olive oil samples belonging to four Algerian cultivars (Chemlal, Sigoise, Ronde de Miliana and Rougette de Mitidja) collected throughout the national territory. Physical-chemical and sensory results showed that 60% of the oils belong to the extra virgin category, while 40% were classified as “virgin olive oil”. The results of the principal component analysis (PCA) revealed a great variability in fatty acids composition between the samples depending on the cultivar and origin. Oleic acid was the most abundant and varied between 64.84 and 80.14%. Extra virgin olive oils with quality attributes are eligible for a label. Rougette de Mitidja, Ronde de Miliana and Sigoise from Oran showed great potential.

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