Veneziani G, Esposto S, Taticchi A, Urbani S, Selvaggini R, Di Maio I, Sordini B, Servili M
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
Food Chem. 2017 Apr 15;221:107-113. doi: 10.1016/j.foodchem.2016.10.067. Epub 2016 Oct 17.
In recent years, the temperature of processed olives in many olive-growing areas was often close to 30°C, due to the global warming and an early harvesting period. Consequently, the new trends in the extraction process have to include the opportunity to cool the olives or olive paste before processing to obtain high quality EVOO. A tubular thermal exchanger was used for a rapid cooling treatment (CT) of olive paste after crushing. The results did not show a significant difference in the oil yield or any modifications in the legal parameters. The cooling process determined a significant improvement of phenolic compounds in all the three Italian cultivar EVOOs analyzed, whereas the volatile compounds showed a variability largely affected by the genetic origin of the olives with C aldehydes that seem to be more stable than C alcohols and esters.
近年来，由于全球变暖和收获期提前，许多橄榄种植地区加工橄榄时的温度常常接近30°C。因此，提取工艺的新趋势必须包括在加工前冷却橄榄或橄榄酱的机会，以获得高品质的特级初榨橄榄油（EVOO）。一种管式热交换器被用于对粉碎后的橄榄酱进行快速冷却处理（CT）。结果表明，在出油率方面没有显著差异，法定参数也没有任何变化。冷却过程使所分析的所有三种意大利品种的特级初榨橄榄油中的酚类化合物有了显著改善，而挥发性化合物表现出很大的变异性，这在很大程度上受橄榄的遗传来源影响，其中C醛似乎比C醇和酯更稳定。
