Abstract
Vacuum technology was applied for the first time at industrial scale to the mechanical extraction processes of virgin olive oil (VOO). The study was carried out using an industrial plant with a working capacity of 4 tons of olives. The use of high vacuum conditions during the malaxation process induced an intense mass transfer into the olive paste that improved the coalescence phenomena of oil droplets with a significant increase in oil extractability for four different cultivars (Arbequina, Arbosana, Koroneiki and Picual). The evaluation of the quality characteristics of the Picual VOO showed an enhancement in the hydrophilic phenol fraction mainly related to the oleacein content. The low temperature set during the vacuum treatment (16 ± 1 °C for 30 min of malaxation) limited the stripping process of the main aldehydes, alcohols and esters. In contrast, other negative volatile compounds related to off-flavoured VOO (ethanol, 3-methyl-1-butanol, ethyl acetate and acetic acid) were significantly reduced.
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