Virgin olive oil

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In this project, we investigated the effects of processing conditions on the quality parameters, volatile and phenolic profile of VOO obtained from three varieties of olives, namely Lianolia, Asprolia and Koroneiki.

  • It could be concluded that under the studied range of malaxation time (35 and 70 min) and temperature (24 and 32°C) a relatively low increase in total phenolic content was observed, with increasing temperature. Hydroxytyrosol derivatives content was mainly decreased with increasing time. Volatile compounds were not significantly affected under the studied range of malaxation times and temperatures.
  • The ratio between otho-diphenols to total phenols was higher in olive oil samples obtained by two phases than that obtained by three phases system. Local olive varieties contained a high quantity of phenolic compounds, suggesting that may be considered as a rich source for bioactive compounds.
  •  he evolution of volatile compounds in virgin olive oils, from different olive varieties, during storage was also studied.
  • The increase in off-flavor volatiles was more evident in the samples from more unsaturated varieties.

The correct organization management of the laboratory for olive oil organoleptic assessment, in line with the requirements of ISO /IEC 17025:2005. The application of the sensory assessment of virgin olive oil, with trained panel tasters according to the methodology laid out by the COI. Olive oils were assessed organoleptically.