ArticleFoods (Basel, Switzerland)2022
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions.
Article in Foods (Basel, Switzerland), 2022. 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, 17 citations in OpenAlex.
- From Tradition to Bioactivity: Chemical and Biological Evaluation of a Reformulated Algerian Ancestral Soap Enriched With Lavandula dentata L. Essential Oil.Chemistry & biodiversity · 2026Article
- GC-IMS combined with sensory and chemical analyses to reveal flavor and taste differences of antarctic krill paste under different processing conditions.Frontiers in nutrition · 2026Article
- Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment-Optimization Process.Foods (Basel, Switzerland) · 2025Article
- Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects.Journal of agricultural and food chemistry · 2024Article
- Usefulness of theFoods (Basel, Switzerland) · 2024Article
- Valorization of monovarietalFrontiers in nutrition · 2024Article
- Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.Antioxidants (Basel, Switzerland) · 2023Article
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Authors and funding
12 authors at 5 institutions in 2 countries.
Funding
Abstract
The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In this study, the sensory quality and VOC and fatty acid (FA) profiles were determined in Arbequina olive oils produced by applying different malaxation parameters (20, 25, and 30 °C, and 30 and 45 min). All the olive oils were classified as EVOO by a sensory panel, regardless of the production conditions. However, cold extraction at 20 °C resulted in more positive sensory attributes (complexity). The FA concentration increased significantly with the malaxation temperature, although the percentage profile remained unaltered. Finally, an OPLS-DA model was generated to identify the discriminating variables that separated the samples according to the malaxation temperature. In conclusion, the tested range of malaxation parameters appeared not to degrade the distinctive attributes/organoleptic profile of olive oil and could be applied to obtain an EVOO of high sensory quality, especially at 20 °C.
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