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https://hdl.handle.net/1822/78592
Título: | Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils |
Autor(es): | Marx, Ítala M. G. Casal, Susana Rodrigues, Nuno Cruz, Rebeca Veloso, Ana C. A. Pereira, José A. Peres, António M. |
Palavras-chave: | Olive oil Industrial extraction Water addition Phenolic profile Sensory analysis Electronic tongue Potentiometry Chemometrics |
Data: | 30-Nov-2022 |
Editora: | Elsevier 1 |
Revista: | Food Chemistry |
Citação: | Marx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils. Food Chemistry, 395(133570), 2022 |
Resumo(s): | At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the oils chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the water incorporation (1.2-6.2%), extraction without water addition resulted into oils that showed less primary oxidation (lower peroxide values and K232), greater total phenolic content (+12-22%) and higher oxidative stability (+22-31%). No water addition increased the oils secoiridoids content (+5-13%), mainly oleacein (+27-79%). Oils extracted without water addition had a more intense ripe fruity sensation ( +11%) but lower fruit intensities (at least 4%). Thus, the quality and stability of the cv. Arbequina oils can be favoured if extracted without adding water during the olives industrial milling. |
Tipo: | Artigo |
Descrição: | "Available online 24 June 2022" |
URI: | https://hdl.handle.net/1822/78592 |
DOI: | 10.1016/j.foodchem.2022.133570 |
ISSN: | 0308-8146 |
Versão da editora: | http://www.elsevier.com/locate/issn/03088146 |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
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document_55610_1.pdf Acesso restrito! | 606,41 kB | Adobe PDF | Ver/Abrir |