COMPARISON OF THE OLIVE OIL QUALITIES OBTAINED WITH THE TWO- AND THREE-WAY DECANTERS
This work was undertaken to test whether the olive oil quality is affected by the new two-way decanter which does not use water for the centrifugation of the olive paste and produces just oil and cake. The same 'Picual' fruit type and the working conditions (milling degree, duration and temperature of the mixing operation, etc) were used at four different times along the 1992–93 season. Analytical determinations (free acidity, K270 and K225, peroxide index, AOM stability, and oil organoleptic characterization at the difference and preference levels plus pannel-test evaluation) were performed on oils from both systems. Main results were: a) the oil provided by the two-way system had a higher polyphenol content, was more stable and showed a higher k225; b) at the third tried date the free aciditythe of the new system's oil was lower than that of the old one, and c) the two-way oils were better from the organoleptic view-point: the pannel-test evaluation resulted in preference of the former, whose classification was higher with the new olive oil extraction method.
Uceda-Ojeda, M., Hermoso-Fernández, M. and González-Delgado, J. (1994). COMPARISON OF THE OLIVE OIL QUALITIES OBTAINED WITH THE TWO- AND THREE-WAY DECANTERS. Acta Hortic. 356, 344-346