Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality
( Products from Olive Tree )
Publication series ： Products from Olive Tree
Author：
Gianluca Veneziani Beatrice Sordini Agnese Taticchi SoniaEsposto
Publisher： IntechOpen
Publication year： 2016
E-ISBN: INT6190264796
P-ISBN(Paperback): 9789535127246
P-ISBN(Hardback): 9789535127253
Subject： S6 Gardening
Keyword： 园艺
Language： ENG
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Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality
Description
Most of the recent technological innovations applied to the mechanical oil extraction process are aimed at improving virgin olive oil quality and yield. Extra virgin olive oil (EVOO) quality is mainly based on the qualitative/quantitative composition of monounsaturated fatty acids, volatile and phenolic compounds that are strictly related to the health and sensory properties of the product, with particular attention given to the fraction of secoiridoid derivatives and C5 and C6 volatile compounds. The different levels of concentration of these compounds are due to some important variables: agronomic and technological. The chapter explains the recent approaches and innovations introduced in the oil extraction process to improve the working efficiency of the production system and to obtain high‐quality extra virgin olive oils.
Chapter