Influence of the fruit's ripeness on virgin olive oil quality

Journal of Oleo Science
Ma Nieves FrancoDaniel Martín-Vertedor

Abstract

Virgin Olive Oil (VOO) is a product much demanded by consumers looking for the highest quality and certain traits considered to be typical of the Mediterranean area. The olive fruit's properties and the industry-regulated physicochemical and sensory parameters of seven cultivars were evaluated during the ripening process. In general, the oil percentage in both the wet and dry material increased for all the cultivars from the green to the spotted stages of maturation, and they stayed constant statistically until the ripe stage with just a few exceptions. The lowest oil content was observed in the Manzanilla Cacereña cultivar in all stages of maturation. The cultivars that presented the lowest oil yields in the Abencor system were Manzanilla Cacereña and Carrasqueña, and the highest Corniche. In general, all the cultivars except one presented good behaviour during the mixing process, the exception being Manzanilla Cacereña which presented the lowest values of the extractability percentage. The moisture content of the olives presented a common pattern, increasing from the green to the spotted stage, with the differences being significant in the Corniche, Picual, and Verdial de Badajoz cultivars. All the oils analysed were classifi...Continue Reading

References

Dec 20, 1999·Journal of Agricultural and Food Chemistry·F AngerosaR Vito
May 27, 2004·Journal of Agricultural and Food Chemistry·Annalisa RotondiTullia Gallina Toschi
Apr 1, 2010·Journal of the Science of Food and Agriculture·Nabil Ben YoussefMokhtar Zarrouk
Jul 28, 2010·Journal of the Science of Food and Agriculture·Leopoldo Martínez NietoJuan Luis Lozano Peña

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Citations

Sep 14, 2020·Journal of the Science of Food and Agriculture·Ana Morales-SilleroDaniel Martín-Vertedor

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