New Technologies in Improving Chemical Properties and Sensory Attributes of Olive Oil

Abstract: This work aimed to improve the quality of lampante virgin olive oil (LVOO) (olive oil with
severe defects greater than 6.0 or free acidity greater than 3.3%). It is not fit for human consumption.
LVOO may come from bad fruit from improper handling. Lampante virgin olive oil (LVOO) was
mixed with good olive oil cake (OOC) (olive pomace) and good olive mill wastewater (OMWW) by
ratio 20: 30: 50. This mixture was transported to malaxer unit, for malaxing at 30, 45, and 60 min.
After each malaxation time the paste was sent to the decanter to re-extract the oil. In decanter unit
paste was divided into three phases, after decantation the husk that was given out from the machine
was transported to the outside of the mill. For recovering the oil, the machine used the centrifugal
force (separator), oil and OMWW were transported to separator unit for separation oil from water.
During the re-extraction of olive oil with malaxation time 30, 45, and 60 min, changes in chemical
properties and sensory attributes were studied. Results indicated that sensory attributes were improved
at three malaxation time 30, 45, and 60 min, mainly fruitiness and bitterness, the high malaxing time
60 min was the best. Also results revealed that chemical properties were improved at three malaxation
time, mainly free acidity and peroxide value which were decreased, and high malaxation time was the
best, olive oil obtained by this techniques may classified as ordinary olive oil (free acidity less than
3.3% and defect less than 6.0. These results suggested the use of these techniques to improve the
quality of LVOO.
Publication year 2019
Pages 678-686
Organization Name
serial title Current Science International
Author(s) from ARC
Publication Type Journal