Influence of a new crushing technique on the composition of the volatile compounds and related sensory quality of virgin olive oil

摘要

The influence of a new crusher i.e. blade crusher on the quality of virgin olive oil from two different italian cultivars (Coratina and Oliarola) was determined. In addition the quality of this oil was compared with that of olive oil extracted with the traditional hammer crusher. Tests were performed in an industrial oil mill using the two different crushing instruments. Results obtained showed that quality parameters i.e. free fatty acids, peroxide value, UV absorption and total phenols content as well as the phenolic composition of oils were not sign ificantly affected by the two different crushers used. On the ocntrary, the use of the blade crusher influenced the composition of the volatile compounds. In particular, the oils obtained using the blade crusher showed significant increases of some aldehydes such as 1-hexanal and trans-2-hexenal, esters such as hexyl acetate and 3-hexenyl acetate and a reduction of alcohols such as 1-hexanol. Moreover, the identified pigments to the oils produced using the blade crusher were found at concentrations slightly lower than those in oils obtained after using the hammer crusher. Finally, results of the sensory analysis showed an improved organoleptic quality for the oils obtained using the blade crusher due to an increase of the cut-grass and floral sensory notes.