This study investigated the effects of water and content of solid particles, taken together as well as separately, on stability of veiled olive oil. The following oil samples were obtained through four different separation treatments: veiled, filtered, ‘solid-only’, and ‘water-only’. Changes in chemical, microbial, and sensory characteristics were evaluated during storage (240 days). A significant effect of hydrolysis was shown in veiled and ‘water only’ oils; in ‘solid-only’ oils, a slow increase of phenols was observed. A notable microbial activity, with resulting formation of volatile metabolites and sensory defects, was observed in veiled samples. Filtered oils underwent less significant changes.

Quality of veiled olive oil: Role of turbidity components / Carlotta Breschi, Lorenzo Guerrini*, Ferdinando Corti, Luca Calamai, Paola Domizio, Alessandro Parenti, Bruno Zanoni. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - STAMPA. - 33:(2021), pp. 33-46. [10.15586/ijfs.v33i3.2077]

Quality of veiled olive oil: Role of turbidity components

Carlotta Breschi;Lorenzo Guerrini;Ferdinando Corti;Luca Calamai;Paola Domizio;Alessandro Parenti;Bruno Zanoni
2021

Abstract

This study investigated the effects of water and content of solid particles, taken together as well as separately, on stability of veiled olive oil. The following oil samples were obtained through four different separation treatments: veiled, filtered, ‘solid-only’, and ‘water-only’. Changes in chemical, microbial, and sensory characteristics were evaluated during storage (240 days). A significant effect of hydrolysis was shown in veiled and ‘water only’ oils; in ‘solid-only’ oils, a slow increase of phenols was observed. A notable microbial activity, with resulting formation of volatile metabolites and sensory defects, was observed in veiled samples. Filtered oils underwent less significant changes.
2021
33
33
46
Carlotta Breschi, Lorenzo Guerrini*, Ferdinando Corti, Luca Calamai, Paola Domizio, Alessandro Parenti, Bruno Zanoni
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1245987
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