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**Chapter 2**

**Abstract**

Olive Processing: Influence of

*Lucia Morrone, Annalisa Rotondi, Francesca Rapparini* 

Quality of Olive Oil

*and Gianpaolo Bertazza*

sensory analysis, aroma analysis

**1. Introduction**

Some Crucial Phases on the Final

The extra virgin olive oil (EVOO) chemical and sensory characteristics depend

EVOO. The knowledge of how these factors act will allow to manage the production chain adequately and to act on the various steps in order to improve the quality of EVOO. The sensory modifications of olive oils processed with two different types of

**Keywords:** extra virgin olive oil, olive storage, oil extraction, Sinolea, decanter,

Extra virgin olive oil (EVOO) quality is the result of the interaction of agronomic, pedoclimatic, and technological factors. Among all these factors, the olive fruit characteristics that entering the oil mill are a key factor and probably the most

The European low stated that EVOO is obtained exclusively through physical procedures as states in European regulation 1513/01 [2], of which the main technological steps are crushing, kneading, and malaxing the oil extraction. Olive oil is one of the few vegetable oils that can be consumed without refining, and so, this makes EVOO comparable to a fruit juice. In fact, EVOO contains phenols responsible for the bitter and pungent taste, and moreover, hydroxytyrosol, a phenolic alcohol,

In light of this, it is evident that the state of the raw material greatly affects the chemical and sensory characteristics of the EVOO. Moreover, the olive fruit characteristics interact with the technological features of olive mill resulting in different

Postharvest period of a fruit comprises all the processes that the olive is subjected from harvesting to its industrial transformation. The degree of excellence of virgin olive oil is directly related to the physiological stage of the fruit when

important variable involved in the quality of the final virgin olive oil [1].

on several factors such as the environment, the genetic matrix, stage of olive ripeness, phytosanitary conditions of olive, time and way of olive storage before transformation, and technological features of olive mill. In this chapter, the time of olive storage and two different types of extraction equipment are taken into account to deep understand their impact on chemical and sensory profile of

extraction system during the storage were also evaluated.

confers health properties as stated by EFSA [3].

EVOO product's characteristics [4].

## **Chapter 2**
