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Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality

  • Piernicola MasellaEmail author
  • Alessandro Parenti
  • Paolo Spugnoli
  • Luca Calamai
Letter to the Editor

Abstract

The qualitative effects of vertical centrifugation (VC), i.e., the last step of the extra virgin olive oil (EVOO) extraction process, were investigated on an industrial scale by sampling EVOOs before and after VC. Several parameters were determined to evaluate EVOO quality. Vertical centrifugation results in a marked loss of volatile aromatic compounds, whereas only a slightly variation was recorded in the hydrophilic phenols concentration.

Keywords

Vertical centrifugation Extra virgin olive oil Washing water Dissolved oxygen Olive oil aromatic compounds 

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Copyright information

© AOCS 2009

Authors and Affiliations

  • Piernicola Masella
    • 1
    Email author
  • Alessandro Parenti
    • 1
  • Paolo Spugnoli
    • 1
  • Luca Calamai
    • 2
    • 3
  1. 1.Dipartimento di Ingegneria Agraria e Forestale, Facoltà di AgrariaUniversità degli Studi di FirenzeFlorenceItaly
  2. 2.Centro Interdipartimentale di Spettrometria di MassaUniversità degli Studi di Firenze, Polo ScientificoSesto F.no, FirenzeItaly
  3. 3.Dipartimento di Scienza del Suolo e Nutrizione della Pianta, Facoltà di AgrariaUniversità degli Studi di FirenzeFlorenceItaly

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