Application of oxygen during olive fruit crushing impacts on the characteristics and sensory profile of the virgin olive oil

Abstract

A novel crushing process which involves increasing the level of oxygen during the virgin olive oil (VOO) extraction has been applied to develop new knowledge on the biosynthesis of the compounds responsible for sensory, nutritional, and technological quality of VOO. The singular composition of VOO is the result of a series of physical, chemical, and biochemical processes that occur during its extraction procedure. The extraction conditions, temperature, time, addition of water, and oxygen availability, can modulate the final composition of VOO. The last parameter, oxygen, is a known co‐factor for the many endogenous enzyme activities present in the olive fruit, mainly oxide‐reductases. The present study focuses on the influence of oxygen during the crushing of olive fruits on enzyme activities and the process yield. Three different cultivars, namely “Picual,” “Arbequina,” and “Blanqueta”, were selected for the study. The increase of oxygen concentration during crushing produces a significant change in the volatile composition and sensory profile; however, no significant differences were shown on the content of fatty acid composition, total phenols, pigments, tocopherols, and qualitative parameters. This could be a useful analysis tool while designing new prototypes of mills or while working with breeding selection programs.Practical applications: The application of oxygen during olive fruit crushing in the oil extraction process has been studied. The information provided by this study enables to increase the knowledge on metabolism pathway in olive fruit while working with breeding selection programs. The present study can be useful to clarify the optimum time, crushing, or malaxation to apply atmospheric control to the VOO extraction. Moreover, the results obtained in this work suggest new research opportunities in order to design new prototypes of mills that allow the modification of the sensory characteristics VOO.The increase of oxygen concentration during crushing produces a significant change in the volatile composition and sensory profile; however, no significant differences were shown on the content of fatty acid composition, total phenols, pigments, tocopherols, and qualitative parameters. Oxygen availability can modulate the final composition of virgin olive oil.