Green, immature olive fruits (Olea europaea, cv. Picual) were maintained during 24 hours at 23, 30, 37 and 50°C, respectively. Subsequently, the oil from the olives was extracted and analyzed in the physical, chemical and sensory parameters, which measure its commercial quality level and its bitterness intensity. Treatments at 30°C or 37°C significantly reduced the bitterness of the oil without affect its quality. Treatment at 50°C induced a variation in the flavor of the oil that, although it was not identified as negative attribute, determined a significant decrease of its global evaluation. The most patent effect, that the treatment applied on the fruits exercised on the oil, consisted on the increment of its pigmentation. Adequately used, this method should give to the olive oil industry the possibility to commercialize as "extra" virgin, oils, which due to their excessive bitterness, should be destined to refinery.
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