Influence of malaxation conditions on characteristic qualities of olive oil

Stefanoudaki, E., Koutsaftakis, A. and Harwood, John L. ORCID: https://orcid.org/0000-0003-2377-2612 2011. Influence of malaxation conditions on characteristic qualities of olive oil. Food Chemistry 127 (4) , pp. 1481-1486. 10.1016/j.foodchem.2011.01.120

Full text not available from this repository.

Abstract

While there has been considerable work examining the effect of extraction methods and malaxation conditions on different characteristics of olive oils, there have been few that deal with all the major aspects. Here we have evaluated three different extraction techniques and the influence of time and temperature during malaxation using a major Italian (cv. Coratina) and the main Cretan (cv. Koroneiki) cultivars. Standard characteristics were measured as well as detailed analyses of alcohols, steroids and phenolics were conducted. Quality was also assessed by Panel tests. The main variables were the total amount and composition of the phenolics. In turn, this influenced the oxidative stability and sensory quality. It was also clear that the cultivars behaved differently and this prevented general conclusions being made for all of the quality characteristics.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Biosciences
Subjects:	Q Science > QD Chemistry Q Science > QH Natural history > QH301 Biology S Agriculture > SB Plant culture
Uncontrolled Keywords:	extraction; malaxation time; temperature; yield; chemical constituents; sensory analysis
Publisher:	Elsevier
ISSN:	0308-8146
Last Modified:	19 Oct 2022 08:56
URI:	https://orca.cardiff.ac.uk/id/eprint/19509

Citation Data

Cited 47 times in Scopus. View in Scopus. Powered By Scopus® Data

Actions (repository staff only)

Edit Item