Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil

BACKGROUND In this study, two types of crusher, hammer and blade, were used to produce olive oils from cv. Correggiolo olives at four stages of ripeness, to analyse the effect of these two factors on oil quality indices (free acidity, peroxide value, UV absorption), on phenolic compounds content and organoleptic profiles. Differences in chemical and organoleptic data were analysed by two-way ANOVA. RESULTS Ripeness exerted a stronger influence than technological factor on quality indices, phenolic content and sensory evaluation; moreover the statistical significance of interaction between the factors considered suggests their intertwined. Differences in the texture of olive pastes obtained by squashing and crushing were clearly evident at the first stage of ripeness via observation with SEM. The stronger mechanical action of the hammer crusher also produced smaller pit fragments compared to the blade crusher, as shown by particle size analysis of the kernels fragments. CONCLUSION The knowledge about the interaction between those factors will allow the olive oil producer to pursue a product of the best quality. The producer will be able to customize the EVOO by modulating its characteristics, especially the phenolic fraction, thus addressing the needs of consumers with different tastes.