Veneziani Gianluca, Nucciarelli Davide, Taticchi Agnese, Esposto Sonia, Selvaggini Roberto, Tomasone Roberto, Pagano Mauro, Servili Maurizio
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
Council for Agricultural Research and Economics Research, Centre for Engineering and Agro-Food Processing, 00015 Monterotondo, Italy.
Foods. 2021 Jul 7;10(7):1578. doi: 10.3390/foods10071578.
The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.
在初榨橄榄油（VOO）机械提取过程中，搅拌步骤是决定最终产品主要品质特征的最重要阶段之一，该步骤在低温（18°C）下进行。搅拌器温度的快速控制使用的是与半工业提取厂中热交换器相同的冷却器。在整个橄榄酱揉捏过程中以及该过程的一半时间内均采用低温，这表明对VOO的酚类和挥发性成分有显著影响。对三个不同品种（卡尼诺、莫拉约洛和佩兰扎纳）进行了试验，由于橄榄的不同遗传来源，在压榨阶段后长时间使用低温，其酚类和挥发性成分浓度呈现出不同的定量和定性影响。对于所有品种，在整个搅拌期间使用低温对酚类化合物溶解到油相的过程产生了负面影响，而挥发性成分则显示VOO风味有所改善，这主要归功于从卡尼诺橄榄中提取的油。
