Quality of veiled olive oil: Role of turbidity components

Main Article Content

Carlotta Breschi
Lorenzo Guerrini
Ferdinando Corti
Luca Calamai
Paola Domizio
Alessandro Parenti
Bruno Zanoni


biophenols, hydrolysis, oil-borne microorganism, olive oil quality, volatile compounds


This study investigated the effects of water and content of solid particles, taken together as well as separately, on stability of veiled olive oil. The following oil samples were obtained through four different separation treatments: veiled, filtered, ‘solid-only’, and ‘water-only’. Changes in chemical, microbial, and sensory characteristics were evaluated during storage (240 days). A significant effect of hydrolysis was shown in veiled and ‘water only’ oils; in ‘solid-only’ oils, a slow increase of phenols was observed. A notable microbial activity, with resulting formation of volatile metabolites and sensory defects, was observed in veiled samples. Filtered oils underwent less significant changes.

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