ArticleFoods (Basel, Switzerland)2019
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 13 citations in OpenAlex.
- Exploring morphological aspects, cuticle size and volatile compounds in the fruits of four olive cultivars as possibly interdependent components ofFrontiers in plant science · 2025Article
- Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil.Foods (Basel, Switzerland) · 2023Article
- Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives.Microorganisms · 2022Article
- Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive Oil.Foods (Basel, Switzerland) · 2022Article
- Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil.Foods (Basel, Switzerland) · 2021Article
- Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration.Foods (Basel, Switzerland) · 2021Article
- Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil.Microorganisms · 2020Review
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this work, at first, the yeasts occurring during different extractive processes carried out in a Tuscany oil mill, at the beginning, in the middle, and the end of the harvesting in the same crop season, were quantified. Then, possible effects on quality of EVOO caused by the predominant yeast species, possessing specific enzymatic activities, were evaluated. Yeast concentrations were higher in extraction processes at the end of the harvesting. Twelve yeast species showing different isolation frequencies during olive oil extractive process and according to the harvesting date were identified by molecular methods. The yeast species dominating olive oil samples from decanter displayed enzymatic activities, potentially affecting EVOO quality according to zymogram analysis. HS-SPME-GC-MS analysis of the volatile compounds in commercial EVOO, inoculated with three yeast species (
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