Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality

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.

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Correspondence to Piernicola Masella.

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Masella, P., Parenti, A., Spugnoli, P. et al. Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality. J Am Oil Chem Soc 86, 1137 (2009). https://doi.org/10.1007/s11746-009-1445-9

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Keywords

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