CINECA IRIS Institutional Research Information System
IRIS è la soluzione IT che facilita la raccolta e la gestione dei dati relativi alle attività e ai prodotti della ricerca. Fornisce a ricercatori, amministratori e valutatori gli strumenti per monitorare i risultati della ricerca, aumentarne la visibilità e allocare in modo efficace le risorse disponibili.
EnglishOlive crushing, olive-paste kneading and separation of the oil are the most important technological steps in olive oil production since they directly influence the future quality of the product. The contact between the oil and the olive-paste increases lipolysis and lipid oxidation, which are mainly due to the highly-active lipases present in the paste and the lipoxygenase action, respectively. The choice of the technological parameters is directly related to the oil future stability and its organoleptic characteristics. This study confirms and emphasizes the fact that the oxidative degradation, simultaneously with the well-known formation of the flavor compounds, is related to the time required for the separation of the oil-water emulsion. Loss of the natural antioxidants (minor polar components) by an oxidative effect was demonstrated to be also influenced by the time required for oil separation.
| Titolo: | Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste | |
| Autori: | MOZZON, Massimo [Investigation] | |
| Data di pubblicazione: | 1999 | |
| Rivista: | ||
| Abstract: | Olive crushing, olive-paste kneading and separation of the oil are the most important technological steps in olive oil production since they directly influence the future quality of the product. The contact between the oil and the olive-paste increases lipolysis and lipid oxidation, which are mainly due to the highly-active lipases present in the paste and the lipoxygenase action, respectively. The choice of the technological parameters is directly related to the oil future stability and its organoleptic characteristics. This study confirms and emphasizes the fact that the oxidative degradation, simultaneously with the well-known formation of the flavor compounds, is related to the time required for the separation of the oil-water emulsion. Loss of the natural antioxidants (minor polar components) by an oxidative effect was demonstrated to be also influenced by the time required for oil separation. | |
| Handle: | http://hdl.handle.net/11566/34516 | |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
File in questo prodotto:
http://hdl.handle.net/11566/34516
Copyright © 2021