The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils

摘要

Extra virgin olive oil (EVOO) is a product obtained exclusively by mechanical processes; consequently, the quality of olives together with the operative conditions adopted during the extraction and storage are essential to prevent its deterioration and extend its shelf-life. In this research work the effect on chemical and nutritional attributes of three Tuscan monovarietal oils (Frantoio, Mignolo, Maurino) of two different capping systems (snap and screw) and two storage temperatures (6 and 16 degrees C) during a period of storage of 40 days were evaluated. The results show the role played by the variety of olives, capping system and storage temperature in affecting the composition parameters estabilished by the comunitary regulation (EEC 2568/91) as well as the aromatic profile of the oil and its pigments content. A synergistic effect of temperature and capping system permitted to preserve overall EVOO oils quality and a rank of the different products at the end of storage was finally established.