Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

摘要

The changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30min) in the volatile profile and sensory attributes of olive oil from cv. Cobrancosa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall).