The Malaxation Process: Influence on Olive Oil Quality and the Effect of the Control of Oxygen Concentration in Virgin Olive Oil

Publisher Summary Malaxing is an extremely important phase in olive oil extraction. During the malaxing phase the olive paste is subjected to a slow continuous kneading, aimed at breaking off the emulsions formed during the crushing process and facilitating adequate coalescence. It is necessary to heat the olive paste at a carefully monitored temperature during malaxation in order to diminish the viscosity of the product and to stimulate its enzymic activity, therefore increasing the extraction yields. This operation facilitates high extraction yields, by helping small oil droplets to coalesce. These can be separated subsequently using a decanter centrifuge. The malaxing process determines the balance between the quality and the quantity of the oil extracted, by varying a range of parameters (time, temperature, and atmosphere in contact with the olive paste), as the olive paste is gradually heated and the enzymes within are activated. All this must be done without affecting the biochemical structure of the olive paste, as this would affect the flavor, shelf-life and nutritional properties of the oil. This operation is one of the critical points in olive oil extraction. Many studies have been carried out to investigate its influence on the olive oil quality. Nowadays the olive oil consumer asks for healthy products. There has been a large increase in demand for high-quality virgin olive oil, attributed not only to its potential health benefits, but also to its particular organoleptic properties. In fact, the sensory quality plays an important role in customer preferences. The operating environment during malaxation affects the volatile and phenolic composition of virgin olive oil and, as a consequence, its sensory and healthy qualities.