Investigation on microbiology of olive oil extraction process

  • B. Zanoni Università di Firenze
  • S. Guerrini Università di Firenze
  • E. Mari Università di Firenze
  • M. Migliorini Laboratorio Chimico Merceologico, Special Agency of the Florence Chamber of Commerce
  • C. Cherubini Laboratorio Chimico Merceologico, Special Agency of the Florence Chamber of Commerce
  • S. Trapani Università di Firenze
  • M. Vincenzini Università di Firenze

Abstract

Several batches of approx. 200 kg olives from Frantoio and Moraiolo cultivars were processed in an oil mill at two dates of harvesting. Samples were collected in several steps of extraction process for sensory, chemical and microbial analyses.All extracted olive oil from the second olive harvesting date was affected by sensory defects and hence classified as being “non-extra virgin”. A distinction between extra virgin olive oil and nonextra virgin olive oil obtained from both harvesting dates was explained by the volatile compounds content of olive oil samples and by yeast and mould counts collected at different processing steps.
Published
2015-06-12
How to Cite
ZANONI, B. et al. Investigation on microbiology of olive oil extraction process. Italian Journal of Food Science, [S.l.], v. 27, n. 2, p. 236-247, june 2015. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/190>. Date accessed: 12 dec. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v190.

Keywords

moulds, sensory defects, virgin olive oil, volatile compounds, yeasts