« Previous AbstractCharacterization of sympatric Platanthera bifolia and Platanthera chlorantha (Orchidaceae) populations with intermediate plants    Next Abstract"Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices" »

J Agric Food Chem

Title:		Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality
Author(s):		Esposto S; Veneziani G; Taticchi A; Selvaggini R; Urbani S; Di Maio I; Sordini B; Minnocci A; Sebastiani L; Servili M;
Address:		"Dipartimento di Scienze Economico-estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy. espostos@unipg.it"
Journal Title:		J Agric Food Chem
Year:		2013
Volume:		20130508
Issue:		20
Page Number:		4953 - 4960
DOI:		10.1021/jf400037v
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The quality of virgin olive oil (VOO) is strictly related to the concentrations of phenolic and volatile compounds, which are strongly affected by the operative conditions of the VOO mechanical extraction process. The aim of this work is to study the impact of a new technology such as flash thermal conditioning (FTC) on olive paste structural modification and on VOO quality. The evaluation of olive paste structure modification by cryo-scanning electron microscopy (cryo-SEM) showed that the application of FTC after crushing produces significant differences in terms of the breaking of the parenchyma cells and aggregation of oil droplets in comparison to the crushed pastes. The virgin olive oil flash thermal conditioning (VOO-FTC) featured a higher concentration of volatile compounds compared to that in the control, particularly of all saturated and unsaturated aldehydes and esters, whereas the phenolic concentration was higher in VOO obtained from the traditional process (VOO-C)"
Keywords:		"Food Handling/*methods *Food Quality Freeze Fracturing Fruit/*chemistry/ultrastructure *Hot Temperature Microscopy, Electron, Scanning Olea/*chemistry Olive Oil Phenols/analysis Plant Oils/*chemistry Volatile Organic Compounds/analysis;"
Notes:		"MedlineEsposto, Sonia Veneziani, Gianluca Taticchi, Agnese Selvaggini, Roberto Urbani, Stefania Di Maio, Ilona Sordini, Beatrice Minnocci, Antonio Sebastiani, Luca Servili, Maurizio eng Research Support, Non-U.S. Gov't 2013/04/18 J Agric Food Chem. 2013 May 22; 61(20):4953-60. doi: 10.1021/jf400037v. Epub 2013 May 8"