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The influence of filtration with cotton on the organoleptic characteristics of olive oil

A Croatian study evaluated the impact of the oldest filtration technique for the extra virgin with volatile compounds and color of two mono-varietal oils

Producers known empirically that, at least in the short term, filtration removes a bit' of perfumes on extra virgin olive oil, which has an impact on volatile components and also the color.

For the first time, however, a Croatian study not only verifies that there is an impact of the filtration through cotton, namely Bari, on volatile compounds, the organoleptic and color of the oil but that extra virgin monovariety can give very different results .

In particular Karolina Brkić Bubola and his staff have evaluated the volatile composition through gascromatography after micro-solid phase extraction from the headspace. A test panel evaluated the organoleptic characteristics instead.

After filtration of oils Buža cultivars showed only a slight increase in total alcohols. In the oils of the variety Črno, conversely, after filtration, was detected in a significant decrease of total alcohols and slight variations of the content in aldehydes, ketones and volatile compounds C5.



It was not found any significant influence on sensory evaluation of the oils, but some small changes in sensory profiles were however highlighted by the panel. In particular, the filtered oils would possess slightly higher intensity of apple and grass, and the highest values ​​of brightness in the filtered samples.



The results indicate impact filtration vary according to the different mono-varietal oils. To preserve quality and authenticity, therefore, might be useful to the development of technologies targeted to specific mono-varietal oils.

by R. T.
06 may 2013, Technical Area > Olive & Oil

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