The qualitative effects of vertical centrifugation (VC), i.e., the last step of the extra virgin olive oil (EVOO) extraction process, were investigated on an industrial scale by sampling EVOOs before and after VC. Several parameters were determined to evaluate EVOO quality. Vertical centrifugation results in a marked loss of volatile aromatic compounds, whereas only a slightly variation was recorded in the hydrophilic phenols concentration.
Influence of vertical centrifugation on extra virgin olive oil quality / P. Masella; A. Parenti; P. Spugnoli; L. Calamai. - In: JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY. - ISSN 0003-021X. - STAMPA. - 86:(2009), pp. 1137-1140. [10.1007/s11746-009-1445-9]
Influence of vertical centrifugation on extra virgin olive oil quality
MASELLA, PIERNICOLA;PARENTI, ALESSANDRO;SPUGNOLI, PAOLO;CALAMAI, LUCA
2009
Abstract
The qualitative effects of vertical centrifugation (VC), i.e., the last step of the extra virgin olive oil (EVOO) extraction process, were investigated on an industrial scale by sampling EVOOs before and after VC. Several parameters were determined to evaluate EVOO quality. Vertical centrifugation results in a marked loss of volatile aromatic compounds, whereas only a slightly variation was recorded in the hydrophilic phenols concentration.
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