During the mechanical extraction process of Virgin Olive Oil (VOO) some important physicalphenomena and enzymatic transformations occur influencing the final product quality. Thecontrol of process parameters is crucial to ensure the quality of VOO, therefore processmonitoring and control is a fundamental requirement in the modern VOO processing industry.The present work proposes a research performed in order to develop a system for theoxygen continuous monitoring inside the malaxation machine to enhance the Sicilian extravirgin olive oil typicality and to establish a correlation with the quality of the final product.The results showed that the use of oxygen during malaxation, allowed to improve somequalitative parameters of the oils’ volatile composition. The volatile components showing amarked improvement are hexanal and 2-hexenal (E) among the aldehydes and1-hexanoland 3-hexen-1-ol (Z) among the alcohols. The presence of oxygen during malaxation inaddition to the charge that olive paste absorbs in the process of kneading, on the one handimproves the volatile composition, on the other hand it worsens the phenolic component,even if slightly. This is not negative for Nocellara del Belice variety that is well equipped withphenolic composition.The research confirms the importance of continuously monitoring and control the oxygenconcentration inside the malaxation machine for improving the virgin olive oil quality.
|Numero di pagine||7|
|Stato di pubblicazione||Published - 2012|