Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils

• Autor(a) principal: Marx, Ítala
• Data de Publicação: 2022
• Outros Autores: Casal, Susana, Rodrigues, Nuno, Cruz, Rebeca, Veloso, Ana C.A., Pereira, J.A., Peres, António M.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/25531
• topic: Olive oil; Industrial extraction; Water addition; Phenolic profile; Sensory analysis; Electronic tongue; Potentiometry; Chemometrics

At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the oils’ chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the water incorporation (1.2–6.2%), extraction without water addition resulted into oils that showed less primary oxidation (lower peroxide values and K232), greater total phenolic content (+12–22%) and higher oxidative stability (+22–31%). No water addition increased the oils secoiridoids content (+5–13%), mainly oleacein (+27–79%). Oils extracted without water addition had a more intense ripe fruity sensation (≥ +11%) but lower fruit intensities (at least - 4%). Thus, the quality and stability of the cv. Arbequina oils can be favoured if extracted without adding water during the olives industrial milling.