Julián Lozano-Castellón, Alexandra Olmo-Cunillera, Enrico Casadei, Enrico Valli, Inés Domínguez-López, Eleftherios Miliarakis, Maria Pérez, Antònia Ninot, Agustí Romero-Aroca, Alessandra Bendini, Rosa M Lamuela-Raventós, Anna Vallverdú-Queralt
Extra virgin olive oil (EVOO) quality and composition are mainly affected by genetics, agronomic and technological parameters, undergoing further modifications during storage. In this work, a chemometric approach was applied to study the impact of olive maturity, malaxation time/temperature, and oil storage on the quality and compositional parameters of Arbequina EVOO (basic quality indices, volatile and sensory profiles, contents in phenolic compounds, squalene, vitamin E and fatty acids). Storage emerged as the most influential factor, followed by olive maturity and malaxation temperature, while malaxation time had almost no effect...
September 20, 2023: Food Chemistry