VIRGIN OLIVE OIL WITH MODIFIED SENSORY ATTRIBUTES AND METHOD OF OBTAINING SAME (Machine-translation by Google Translate, not legally binding)

• Main Authors: PEREZ CAMINO MARIA CARMEN, PEREZ RUBIO ANA GRACIA, MARTINEZ PELAEZ MARIA CARMEN, GARCIA MARTOS JOSE MARIA, SANZ MARTINEZ LUIS CARLOS
• Format: Patent
• Language: English; Spanish
• Published: 16.12.2004
• Edition: 7
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; PERFUMES; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a virgin olive oil with modified sensory attributes (mainly colour and flavour) and to the method of obtaining same. The invention can be used to modulate the intensity of the attributes that determine the sensory quality of the virgin olive oil, by reducing attributes such as bitterness and spiciness or the herby aroma thereof, and increasing the fruity aroma and the chlorophyll- and carotene-content of same, without significantly affecting the parameters that define the commercial category of said oil. The method of obtaining the aforementioned oil is different from the standard method used in that the olives are subjected to a heat treatment process prior to crushing, thereby also improving the oil extraction yield. (Machine-translation by Google Translate, not legally binding) Aceite de oliva virgen con características sensoriales modificadas y procedimiento de obtención. El objeto de la presente invención es un aceite de oliva virgen con características sensoriales (color y sabor principalmente) modificadas y su procedimiento de obtención. La presente invención permite modular la intensidad de los atributos que determinan la calidad sensorial del aceite de oliva virgen mediante la reducción de atributos como el amargor y el picante, o el aroma a hierba, y el aumento de su aroma frutado y de su contenido en clorofilas y carotenos sin que se afecten significativamente los parámetros que definen su categoría comercial. El procedimiento para la obtención de dicho aceite se diferencia del habitual en la aplicación de un tratamiento térmico a las aceitunas antes de su molienda, lo cual da lugar adicionalmente a una mejora en el rendimiento de extracción de aceite.