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In extra virgin olive oil production, the time between olive harvesting and milling is a critical period that must be carefully controlled to preserve oil quality. Particularly, several detrimental phenomena can emerge during storage. Hence, a key issue for producers is to optimize conditions to preserve the quality of fruit before milling. With this requirement in mind, we tested the effect of olive cooling and short-term cold storage on olive oil quality in two experiments. The first, baseline trial was run in the laboratory, and involved storing small batches of olives at 6°C and at 25°C for 16 h. Here, the aim was to simulate a situation with a high temperature difference. The second experiment was conducted at industrial scale, using a refrigerated storage cell. One batch of fruit was stored at 6.5°C for 16–18 h, while a control batch was stored at ambient temperature (13.5 ± 1°C). Finally, the effect of the surface/volume ratio (SVR) of the storage container was evaluated in a full factorial experiment. Although an effect of SVR on olive temperature was found, no significant differences were registered in oil quality. Short-term storage after cooling slowed metabolic processes, reducing hydrolysis of phenols and slowing the development of undesirable compounds. Furthermore, it supported oxidation, evidenced by higher concentrations of the oxidized form of polyphenols and higher production of lipoxygenase pathway compounds. The latter result suggests that this system could be successfully used to modulate the aroma profile of the produced olive oil.

Several factors influence the yield of rosemary essential oil obtained by steam distillation (ST) and hydro distillation (HY). This study proposes to identify and analyse them, in order to maximise essential oil yield and reducing consumptions. First, a Plackett–Burman design (PBD) was applied to test the simultaneous effect of several factors involved in the extraction process, and understand their relative influence on yield. The following factors were tested: extraction method (HY and ST), extraction time (30 min and 120 min), cooling water flow rate (1 L/m and 5 L/m), heating power (600 W and 2000 W), ratio of rosemary leaves to deionised water (solid/ liquid ratio 1:2 and 1:6). Two leaf pre-treatments were also considered: grinding and blast freezing. The PBD results identified two significant factors (extraction time and extraction method) that were subsequently validated in a full factorial experiment. Two extraction methods and four extraction times were tested. Analysis of variance results showed that maximum yield was obtained by ST with an extraction time of 120 min. Finally, chemical and physical analyses were conducted to evaluate qualitative aspects of the obtained essential oils.

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.

Coffee powder is obtained with a grinding machine. Espresso coffee is prepared when hot water is forced under pressure through the puck of coffee powder, and the optimal espresso flow rate is 1 g s−1. However, this flow rate can change for different extractions, forcing baristas to frequently change the setup of the grinder. Grinding grade is one of the most important sources of variation in the quality of espresso. This study tests an innovative method to prepare coffee powder puck, designed to reduce variability in flow rate between extractions. The method is based on stratified layers of ground coffee with different granulometry, and it was tested in three trials with different coffees and grinders. The flow rate associated with the new method (Patent WO/2020/148258- PCT/EP2020/050773) was more stable than the rate in a conventional system, reliability was optimized by placing larger coffee particles at the bottom, and finer particles at the top of the filter basket.

Un buon numero di lettori ci scrive chiedendoci chiarimenti sull’origine del termine barzelletta.

The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure conditions were found to be significantly different from the control samples produced at atmospheric pressure in relation to several chemical compounds. Concentrations of many esters (i.e., isoamyl acetate, ethyl acetate, ethyl hexanoate, hexyl acetate, ethyl dodecanoate, and ethyl tetradecanoate), and acids (i.e., hexanoic acid, octanoic acid, and decanoic acid) increased, while concentrations of two acids (i.e., isobutyric and isovaleric acid) decreased. These differences, notably the higher concentration of esters, are usually associated with a more intense fruity attribute. Triangular sensory tests revealed that the significant chemical differences were also perceivable, hence, introducing a slight pressure increase during the alcoholic fermentation could be a useful tool in managing the aroma profile of wine.

Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing microbial and enzymatic changes. However, during the harvest, the workload of olive mills is at its peak. This results in two approaches to filtration: (i) delays it until after harvesting, increasing the risk of degraded oil quality, and (ii) filters it immediately, increasing the workload. The aim of our experiment is to assess the risk of delaying filtration and establish a safe delay time. Changes in the sensory profile and volatile compound contents were evaluated during 30 days in filtered and unfiltered samples. Significant differences were related to filtration: both turbidity grade and microbial contamination, no differences for the legal parameters were found. Two, contrasting, results were obtained with respect to oil quality: (i) the fusty defect, appearing in less than five days in unfiltered oils, leading to the downgrade of the oil&rsquo, s commercial category, and (ii) filtration removing some lipoxygenase volatile compounds. Consequently, a fruity attribute was more pronounced in unfiltered samples until day five of storage, it seems that, from this point, the fusty defect masked a fruity attribute. Hence, filtering within a few days strongly reduced the risk of degraded oil quality compared to a delayed filtration.

This paper evaluates the relationship between the rheological properties of doughs and the constituents of flours made from ancient grain. It also examines the effect of water on the rheological properties of doughs obtained with three types of flour (refined white flour, type 2 flour, and whole wheat flour) and the associated chemical and physical phenomena. A Chopin alveograph was used to take rheological measurements. Significant differences were found between doughs made with refined and unrefined flours. Tenacity, deformation energy, and the curve configuration ratio decreased as total water content increased, while the inverse trend was found for extensibility and the index of swelling. The analysis made it possible to develop a model to predict the rheological properties of doughs produced with refined and unrefined flours, if the starch, insoluble fiber, protein, and gluten content is known. Although, ancient grains are notorious for their poor technological properties, even a minimum improvement in rheological performances would contribute to satisfying the increasing demand for these products and facilitate their production, with positive returns for economies and biodiversity. Finally, level curves diagrams made it possible to identify the optimum water content of doughs corresponding to the technological properties of the required finished product.

Additive particles (e.g. English also) usually operate on a constituent (‘domain of association’) signaling that it has to be added to a list of items already introduced in the context or inferable. In addition, they can also exhibit a more grammatical function acting as a focused constituent itself or a modal particle. In the present contribution, we aim to provide a classification of the usage patterns and main grammatical functions of the additive item also in the standard languages spoken in the alpine region of Trentino-South Tyrol, i.e. German (auch) and Italian (anche) and in a regional language, Gardenese Ladin (belonging to the Rhaeto-romance group), which displays two forms: nce and ënghe. The data show that also fulfills the same functions in all the languages investigated; however, the use of German auch is the most evenly distributed among the different functions, while Italian anche is overwhelmingly used as additive particle in the narrow sense (its original function). Finally, Gardenese shows a mixed behaviour: the use of nce resembles that of Italian anche, but ënghe is frequently used as focalised constituent, like in German. However, its use as modal particle is much more restricted than in German.

An original kinetic study of the transformation phenomena of phenolic compounds in olive paste was carried out at different malaxation time-temperature conditions under exposure to air, using Abencor lab equipment to process olives (Frantoio cv) of a known degree of ripeness. Empirical kinetic models and the relevant apparent kinetic constants were determined for the following significant indices: total phenolic compound content in waste water samples using the Folin-Ciocalteu method; verbascoside and β-OH-verbascoside contents in olive paste samples using HPLC; and 3,4-DHPEA-EDA contents in olive oil samples using HPLC. Two opposite phenolic compound transformation phenomena were proposed to explain the kinetic models: (i) enzymatic oxidative damage of phenolic compounds; (ii) physical and enzymatic release of phenolic compounds from cellular tissues. It was possible to propose a reference optimization chart to predict “selective” time-temperature conditions to maximize the apparent EVOO extraction yield while minimizing the degradation phenomena of phenolic compounds during malaxation.

Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian &ldquo, Tipo 2&rdquo, flour. Hence, the aim of our study was to understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.

The poor technological performance of weak wheat flours means that they are usually considered difficult to be transformed into satisfactory bread. During milling, there are several settings that can affect flour characteristics. In this study, we tested two operative parameters that have the potential to affect flour quality – stone rotational speed and wheat tempering. Tempering moistures were set at 11%, 13%, 15%, and 17%, while stone rotational speeds were set at 173, 260, and 346 rpm. Both factors were found to affect operative milling parameters, notably flour yield, process productivity and specific energy consumption. Grain moisture had a significant effect on both dough rheology and bread characteristics (dough stability, tenacity, and extensibility). Dough stability was maximum at 13% moisture. Dough tenacity decreased as moisture increased, while extensibility increased as moisture increased. Bread specific volume and crumb specific volume were improved at 13% and 15% moisture. In conclusion, wheat tempering can be used to improve the potential of a weak flour and bread characteristics, while stone rotational speed affects operative parameters and white flour yield.

During the production of fermented alcoholic beverages a part of the volatile organic compounds, that represent the aromas of the product being processed, are dispersed with the gaseous phase. The loss of volatile compounds has a significant impact on the overall product aroma. The preservation of beverage aroma and the loss recovery during processing is a key issue that is becoming increasingly important in the beverages technology. This loss is mostly due to the leakage of carbon dioxide, that drag out the aromatic compounds. To date all solutions proposed for the recovery of aromas by condensing the gases are equipped by systems separated from fermentation tank. A new apparatus for fermentation of beverages, equipped internally with a system for reducing the losses of the volatile organic compounds, has been designed, tested and patented. This apparatus comprises a container having a single inner chamber for the fermentation of liquids and for the continuous condensation of fermentation vapors, with relapse of volatile organic compounds directly in the mass under fermentation. The condensation of the vapors is realized thanks to a cooling jacket at the top portion of the tank, able to cool and condense the fermentation vapors. The system has been developed and tested by several trials performed on wine and beer fermentations. Esters, acids, terpenes, alcohols, and lactones can be recovered with a condensation device. Moreover, the recovery system stimulated the de novo synthesis of esters from carboxylic acids and alcohols. Thus, using different temperatures, the condensation of the gasses escaping during the fermentation can be used as a tool to modulate the final aroma of the beverages.

Carlo Battisti (Trento 1882-Empoli 1977) was one of the major linguists in Italy and took part to the history of cinema starring in Vittorio De Sica’s Umberto D.. His long and intense activity has been largely divided between linguistics and library science since the very beginning of his studies at the University of Vienna. In Florence, Battisti held lectures of Comparative History of the Romance Languages and of Library science and Bibliography at the School for Librarians and Palaeographer-Archivists, of which he was also director. The eight studies published here offer biographical and intellectual insights on him, and bring a series of unpublished documents to light. The volume is completed by an iconographic appendix.Carlo Battisti (Trento 1882-Empoli 1977) e stato uno dei maggiori linguisti italiani ed e entrato nella storia del cinema come protagonista del film Umberto D. di Vittorio De Sica. La sua lunga e intensissima attivita fu per larghi tratti divisa fra la linguistica e la biblioteconomia, fin dagli esordi all’Universita di Vienna. A Firenze Battisti ha insegnato Storia comparata delle lingue romanze e Biblioteconomia e Bibliografia alla Scuola per bibliotecari e archivisti paleografi, di cui fu anche direttore. Gli otto studi qui pubblicati ne ricostruiscono il profilo biografico e intellettuale e portano alla luce una serie di documenti inediti. Il volume e completato da un’appendice iconografica.

Cold brew coffee is a beverage prepared at low temperatures and over long brewing times resulting in particular physicochemical and sensory characteristics. This type of coffee is usually consumed immediately after preparation or after short storage in refrigerated conditions. However, in recent years many commercial coffee vendors started investing in ready-to-drink cold brew coffees packaged for extended storage. These products present the potential problem of microbial and sensorial alteration. In this study we evaluated five different stabilization techniques with the aim to extend the shelf life of the cold brew coffee while preserving its peculiar organoleptic properties, e.g. HPP (High Pressure Processing), microfiltration, UV irradiation, pasteurization and blast chilling process. The effects were investigated over four months, evaluating the caffeine and the chlorogenic acids contents by HPLC-DAD analysis and carrying out anevaluation of selected volatile compounds by HS-SPME-GC-MS. After four months of storage, the samples treated with pasteurization and HPP maintained a stable content of caffeine and chlorogenic acids, guaranteeing also the microbiological safety of the beverage. At the same shelf-time, the pasteurized samples showed an unaltered flavor profile, while a decrease of about 25% of the total content of volatile compounds was registered for the HPP sample.

The aim of this paper is to measure the thermal effect of pump-overs during winemaking. Temperature control is a key issue in red grape alcoholic fermentation. Aerated and non-aerated pump-overs are usually performed during fermentation in order to improve the extraction of flavanols, tannins and anthocyanins. They have two main effects on grape juice temperature: they reduce the temperature gradient within the juice (homogenizing effect), and they increase the efficiency of heat exchange, thus they reduce the juice temperature. The experiment compares the effect of pump-overs on fermentation temperature in various conditions. It finds a decrease ranging from 1.9 ± 0.5 °C in Test 1 to 4.6 ± 2.7 °C in Test 3. Thus, enhanced heat exchange during the pump-over results in faster juice cooling. This heat exchange is modeled mathematically. The overall heat transfer coefficient ( U ) has been calculated. It is based on the tank’s characteristics (i.e. the materials used and the thickness of the wall) and two convective coefficients: the first between the juice and the tank’s wall, and the second between the tank’s wall and the environment. Pump-overs increase the first coefficient, and consequently U . Therefore, the effect of a pump-over on grape juice temperature can be easily predicted if U has been calculated. Furthermore, if the overall heat transfer coefficient and the exchange surface are known, the pump-over temperature decrease depends only by the temperature difference between the juice and the environment (or cooling system). Once this temperature decrease is known, pump-overs can be used to improve the temperature control during red grape fermentation. For instance, the frequency of pump-overs can be used when the temperature control with the cooling systems is more difficult.

An original kinetic study of both oil coalescence phenomena and potential extra virgin olive oil extraction yield (i.e. apparent Extractability Index) was carried out at different malaxation time-temperature conditions using Abencor lab equipment to process olives (Frantoio cv) of a known degree of ripeness. The apparent Extractability Index was modelled at every malaxation temperature by pseudo first-order kinetics, where the yield rate constant was temperature dependent following the Arrhenius equation (k0 = 7.50 107 min−1; Ea = 54512 J/mol). Oil droplet coalescence, which was expressed as a relative variation in the percentage of oil droplets with a diameter of >30 μm, proved to be an time-dependent phenomenon only; the pseudo zero-order kinetics modelling was statistically significant, where the coalescence rate constant was equal to 0.033 min−1. The above kinetics were applied in order to propose a synoptic chart to predict the potential effect of malaxation in isothermal conditions on EVOO extraction yield.

Phenols from Olea europaea L. exert several beneficial effects on human health. Olive fruits, particularly the unripe ones, thanks to very high phenols contents (e.g. oleuropein, 80,000 mg/kg), can become a new source of income for olive oil producers, with only a negligible reduction of olive oil production. Aim of this research was to define the best process for obtaining dried unripe green olives very rich in phenols from Olea europaea L. analyzing three typical Tuscan cultivars. Four different freezing methods and different combinations of storage times and temperatures were applied to olives before lyophilization for selecting the best procedure to preserve the native phenols. Moraiolo harvested seven-ten days before complete stone lignification showed to be the most suitable cv for production of the ingredient, with oleuropein 100 g/kg and total phenols 178 g/kg. The application of liquid nitrogen immediately followed by lyophilization gave the best results, while other approaches led to losses of oleuropein of at least 68%. As far as storage before lyophilization, the best performance was for olives frozen in liquid nitrogen kept at −80 °C, with a loss of phenols less than 20% after five months, and oleuropein contents still higher than 80,000 mg/kg.

The feasibility of producing extra virgin olive oil several months after the harvest season has been investigated. For this purpose, fresh olive drupes have been frozen by three different methods (i.e. blast freezer, cryogenic nitrogen, and conventional static freezer) and processed to olive oil after 6 months of storage at −25 °C temperature. The quality of the oils extracted from the frozen olive has been compared to a control olive oil produced from the corresponding fresh olive drupes, without freezing or storing, and according to the oil conventional commercial parameters (free acidity, peroxide value, UV coefficients), biophenolic and volatile profiles. The oils from frozen olive retain the commercial extra virgin grade despite a slight increment in the peroxide values, regardless the initial freezing treatment. A strong reduction of biophenols has been recorded, without significant differences imputable to the initial freezing method. However, the biophenolic profiles were almost unaffected, unlike the volatile profiles which undergo two main variations. First, a shift of the LOX pathway towards more oxidized compounds, such as hexanal and hexan-1-ol. Second, the occurrence of volatiles generally related to olive deterioration as response to microbial activity and/or amino acid conversion, such as butyl acetate, 3-methyl butanol and ethyl propanoate. This effect seems to be more intense when the initial freezing was performed by the conventional static freezer. An olive sanification treatment could be implemented before freezing to face this problem.

Recent years have seen a growing awareness of the need to reduce waste and protect the environment. During the preparation of a coffee beverage, large amounts of a solid residue known as spent coffee grounds (SCG) are produced. This study investigates the recovery of phytochemicals from SCG. The aim is to estimate the effect of a wide number variables on the amount of caffeine and phytochemicals recovered with a green method for water-soluble compounds that does not require the use of organic solvents. In the first part, we use a Plackett–Burman design to estimate which extraction parameters have most influence on phytochemical recovery. In the second part, we test only the significant factors and caffeine and chlorogenic acids were quantified using HPLC-DAD. The first part of the study showed that the temperature and the type of SCG can significantlyaffect the phytochemical recovery. In the second part, four temperatures and two types of SCG were tested and thehigher concentrations of caffeine and chlorogenic acids were found at 110 °C. Furthermore, a significant effect was found for type of SCG with significantly higher phytochemical recovery for the French Press compared to the Espresso method. The mild temperature, combined with the use of water as a solvent make the recovery system both green and low-cost.

Whole wheat bread is an important source of dietary fiber, vitamins, minerals, and antioxidants. Unfortunately, the addition of bran and middlings lead to significant rheological problems, while the bread that is produced has lower volume and increased crumb density. For these reasons, bakers need to find new strategies. This paper presents a new procedure in which the addition of bran and middlings during kneading is delayed. Our laboratory-scale experiment assessed differences in dough rheology and bread characteristics as a function of three percentages of bran and middlings content (10%, 20%, and 30%) and five addition times (0, 2, 3.5, 5, and 6.5 min after kneading begins). Total kneading time was 8 min both in rheological and breadmaking tests. Results show ameliorative effects related to the delayed addition of bran and middlings during kneading. In particular, improved dough rheology (i.e. lower tenacity and tenacity/extensibility ratio, accompanied by higher extensibility), and bread characteristics (i.e. greater specific volume) were obtained with addition at 2 min. The proposed strategy improves both dough rheology and whole wheat bread characteristics, and could guide the development of specific kneading machines for whole wheat flours.

Facing the trouble of municipal solid waste (MSW) management is a rising challenge of urbanized areas. Yearly data of waste management from the city of Florence (Italy) and neighboring municipalities were gathered over 2015 year. About 412105 t of waste were collected, where 202794 t were mixed-waste and 72540 t were organic. Fractions were treated in a centralized selecting-composting plant. The outgoing materials were further treated in external plants for additional selection, composting, incineration, landfilling. The present study was aimed to assess the environmental impact of such waste management applying LCA technique. The functional unit was “one year mixed and organic waste treatment at Florence and neighboring municipalities”. System boundaries included waste collection, final transport, working of the selecting-composting plant. System expansion was used to account for energy recovery (electricity) from waste. Background data were sourced from ELCD-core3-LCI database. Life cycle impact assessment (classification and characterization) was performed by ILCD midpoint method. Sixteen impact categories were computed. Focusing on global warming potential (GWP), the functional unit impacts for roughly 6.99E+8kgCO2eq. This figure drops to 0.212E+8kgCO2eq if urban collection was not considered and further to 0.186E+8kgCO2eq if final transportation was excluded. Results underline the potential benefit of on-site treatment of waste. Keywords: urban waste, landfilling, biogas, incineration, LCA, global warming potential

This study evaluates the effect of filter press filtration on the shelf life of extra virgin olive oil (EVOO). Olives were harvested and processed on the same day by a continuous industrial plant equipped with a hammer crusher, a vertical malaxator, and a decanter. One part of the oil obtained was bottled in 0.5 liter dark‐green bottles with headspace representing a quarter of the bottle's volume (cloudy oil). The other part was filtered (using a filter press) directly after decanting and manually bottled using the same procedure (filtered oil). All samples were stored in a purpose‐built chamber and periodically analyzed. Samples were characterized by their water content, free acidity, peroxide value, specific extinction coefficients (K232 and K268), total chlorophyll, tocopherols, total phenolic compounds, HPLC phenolic profile, volatile compounds, fatty acid composition, and sensory analysis. Immediately after filtration, the only differences that could be detected were related to turbidity and total solids. In the subsequent analyses, filtered oil retained superior nutritional and sensory characteristics than cloudy oil. More importantly, the filtered oil remained at the standard required for categorization as “extra‐virgin olive oil” for longer. Practical applications: The article describes the effect of the filtration without vertical centrifugation on the olive oil quality. Shelf life tests have been performed to evaluate the changes in chemical and sensorial properties of olive oils. Since the filtration and its timing is controversial in the literature, a complete investigation, which considers the storage, is required. Furthermore, this is, to the best of authors knowledge, the first study focusing on the changes of oils produced without vertical centrifuge. This study evaluates the effect of filter press filtration on the shelf life of extra virgin olive oil (EVOO). Olives were harvested and processed on the same day by a continuous industrial plant equipped with a hammer crusher, a vertical malaxator, and a decanter. One part of the oil obtained was bottled (cloudy oil). The other part was filtered (using a filter press) directly after decanting and manually bottled using the same procedure (filtered oil). All samples were stored in a purpose‐built chamber and periodically analyzed. The results show a less degraded phenolic fraction in the filtered olive oils. In fact, compounds such as Tyrosol and Hydroxytyrosol, which are the final product of hydrolysis of secoiridoids, remain stable in filtered oils and increase in cloudy. Moreover, filtered olive oils have a better sensory profile than the cloudy along the shelf life. These data are confirmed by the GC‐MS analysis. The results confirm that filtration is essential in order to maintain the nutritional characteristics of the oil, and slow the onset of the main defects.

This article proposes a new etymology for strovele and variants, an adjective which first appears in Iacopone da Todi and is still in use in Umbria and Eastern Tuscany with the meanings ‘cantankerous’ and ‘strange’. After reviewing previous unsatisfactory etymologies, the author shows that the word is used as a personal name at least a century before Iacopone, in an area which belonged to the ancient Duchy of Spoleto. This suggests that it might be a loanword from the Langobardic language.

During the production of fermented alcoholic beverages, such as wine or beer, the loss of aroma active compounds (AACs) has a significant impact on the overall product aroma. This paper presents the results of an experimental technique in which a condenser was placed on the top of the fermenter in order to reduce such losses. AAC concentrations in beers produced in this way were compared with a control produced without a condenser. There were two main findings: (i) some AACs could be recovered during fermentation and (ii) the technique stimulated the de novo synthesis of esters from carboxylic acids and alcohols. In particular, the production of ethyl esters from the reaction between ethanol and organic acids and the production of acetates from the reaction between acetic acid and alcohols were demonstrated. Consequently, the addition of the condenser changed the final aroma of the beverage. The effect was confirmed by a panel test and AAC quantitation using HS-SPME-GC-MS. The technique could be used by brewers as a tool to modulate the flavor and aroma of beer.

An original computer program was set up to predict and control olive paste malaxation in the range of temperature between 22 and 37 °C under exposure to air. The program consisted of four sections to solve the our previous literature time-temperature kinetics. It was able to predict both the apparent oil extraction yield and the relative variation of 3,4 DHPEA-EDA and sum of verbascoside diastereoisomers contents in steady and unsteady-conditions; it was also able to determine optimal malaxation time-temperature conditions to maximize the oil extraction yield and minimize the oxidative degradation of phenolic compounds. Simulation examples were carried out to test prediction potentiality. The malaxation treatments at low temperatures appeared preferable, since they seemed to be unaffected by time-temperature profiles under unsteady-state conditions. However, it seemed more difficult to identify optimal time-temperature conditions at a low temperature than at a high temperature in some operating states.

The grape harvest period and applied methods determine the levels of unripe berries (substandard berries, SSB) and material other than grape (MOG) in grape must. This study describes, in a full-factorial experiment at the industrial scale, the impact of different levels of MOG and SSB on the chemical composition and the sensorial properties of Sangiovese wines. The addition to the grape juice of 30 g/kg MOG led to significant changes in chemical composition, altering key components such as titratable acidity, lactic acid level, flavonoids concentration and color-related parameters. Sensorial parameters were also modified, as demonstrated by statistically significant differences both in astringency and in the concentration of volatile organic compounds. The threshold level for unripe (SSB) berries was arbitrarily defined as below 21.5 °Bx. In the experimental vineyard used here, 19–36% of grapes were unripe, depending on the harvest zone. The level of SSB influenced some important chemical and sensorial characteristics. Changes in SSB content altered ethanol concentration, titratable acidity, malic and lactic acid levels, a range of polyphenol-related parameters, certain volatile organic compound concentrations, as well as color and bitterness.

A new espresso brewing method has recently been developed. The main steps are: introduction and tamping of ground coffee in a sealed chamber, introduction of pressurized air into the chamber, the introduction of hot water and a pre-infusion phase. It is substantially different to the usual brewing method used in bars: the driving force for the flow is the pressure difference between the interior and the exterior of the chamber (rather than pressurized hot water provided by a motor-driven pump); the extraction process is partially static; the pressure is higher than the traditional method; and the temperature of the extraction chamber can be controlled (in addition to the water temperature control found in the traditional method). The method has been tested with three chamber temperatures and two pressures. At all settings, espressos produced using this method have particularly high and persistent foam. Furthermore, changes in pressure cause changes in some physical parameters and the amount of key odorants in the headspace above the coffee. A benchmark comparison with the capsule method gives differences in several aromatic compounds and in almost all the physical parameters. In conclusion, the beverage produced by the CF method is clearly recognizable by a thick and very persistent foam layer, while the method appears more flexible than the traditional one as the characteristics of the EC can be adjusted as a function of brewing conditions.

Each region of the world has its own methods, protocols, instruments and procedures regarding how to brew coffee. The final result in the cup is strongly affected by the extraction method, and many studies have focused on this subject. However, few studies have investigated slow, cold extraction methods, despite their popularity among baristas. Therefore, the present study aimed to characterize and compare two cold extraction methods: cold brew and cold drip. RESULTS Physical and chemical analyses were used to describe coffee beverages in terms of pH, total solids, refractive index, density and viscosity. Caffeine and cinnamic acids were quantified using high-performance liquid chromatography (HPLC)/diode array detector and HPLC/mass spectrometry. A sensory evaluation included aroma, flavor and textural attributes. CONCLUSIONS Significant differences were found in the chemical and physical parameters, both between and within the two methods, as a function of the extraction temperature and contact time. Similarly, the sensory evaluation found differences in flavor profiles, as measured in terms of bitterness, sweetness, sourness and global intensity. ? 2018 Society of Chemical Industry

Several brewing techniques are used to make espresso coffee. Among them, the most widespread are bar machines and single-dose capsules, designed in large numbers because of their commercial popularity. As none of the current literature compares the effects of these different brewing techniques on espresso quality, this paper looks at two capsule methods and the traditional bar method. The methods were evaluated on the basis of the physico-chemical parameters and aromatic profile of nine espresso coffees prepared using the different techniques. Our results showed that with the same batch of roasted coffee, the same water and the same operative settings, the three different techniques can be distinguished by a principal component analysis. Furthermore, in terms of product reproducibility, the best results are provided by the two capsule systems.

Crushing speed can be used to characterize olive oils. Faster crushing significantly increases chlorophyll, total biophenol, 3,4‐DHPEA‐EDA, and p‐DHPEA‐EDA. Panel testing found higher bitterness and astringency scores in oils produced at the higher speed.

In olive oil production, olive paste is fed into a decanter in order to separate the oil from solids. The decanter is usually fed by a mohno or lobe pump. In this study, we analyze the composition of olive paste and pomace at the beginning, middle, and end of decanter feeding. The results show a change in paste composition with the two types of pumps. In both cases, olive paste contains a higher percentage of water and oil at the beginning of decanter feeding than at the end. This phenomenon is probably related to the different viscosity of the three components in the system. Furthermore, as the level for the recovery of olive oil is fixed, the change in the solid/liquid ratio causes product loss. This loss is demonstrated and quantified through the measurement of pomace oil content. Practical Applications: The paper quantifies the effect of the olive paste transport from malaxers to decanter on the olive oil yield. The transport causes a change in the relative composition among oil, water, and solids. The decanter centrifuge is not able to separate efficiently paste with different compositions. This causes marked product losses. The presented data could lead to the development of a control system able to limit the losses. In this study the ratio of solids, water and oil in the olive paste at the beginning, middle, and end of decanter feeding are tested. Change in paste composition with the two types of pumps. Olive paste contains a higher percentage of water and oil at the beginning of decanter feeding than at the end. The level for the recovery of oil is fixed and the change in the ratio causes product loss that is quantified through the measurement of pomace oil content.

The conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts. The chapter reviews the main spread technologies and those recently proposed for the removal of suspended solids and the water from extravirgin olive oils. These technologies are described from an engineering perspective, and their effects on product quality during storage are discussed.

Precoat-bodyfeed filtration of virgin olive oil was investigated on an industrial filter-press plant. Several chemical parameters of the unfiltered oil were measured and the relationship with filtration performances was investigated by Principal Component Analysis. Further, Linear Discriminant Analysis was applied to develop a predictive model for oil filterability. Principal Component Analysis allowed the construction of latent variables which were used to separate oil groups and to select variables for Linear Discriminant Analysis. The developed linear model gave an overall correct recognition of about 88%, good enough for a convenient filterability prediction of oil at industrial scale.

The stripping treatment of extra virgin olive oil (EVOO) by nitrogen gas to remove dissolved oxygen (DO) was tested immediately after the oil production. Dissolved oxygen was measured before and after stripping, as well as one week later along with chemical analyses with the aim to assess the effects of the stripping treatment on EVOO quality. Stripping gave a great reduction of DO, of ca 50%. Both stripped (SO) and non-stripped (non-SO) oil samples showed a fast DO consumption up to zero in seven days. At this time, the non-SO samples showed significant higher peroxide value probably as a consequence of the initial higher DO concentration that gives a greater formation of free radicals. A slightly lower concentration of total phenols was recorded for SO samples. A slight but significant decrease was recorded for only (E)-hex-2-enal concentration within the volatile compounds.

The quality changes in extra virgin olive oil afforded by the conservation in bottles of different materials were assessed in a 12-month shelf-life test. Transparent clear glass (TCG), green coloured glass (CG) and stainless steel (SS) 250-ml bottles were studied (in triplicates) alternating natural and fluorescent light to simulate the ‘in the drugstore’ conditions. Every 2 months, the quality decay was assessed by monitoring some chemicals parameters and by sensory evaluation. Principal component analysis evidenced a clustering of the samples as a function of storage time and bottle type. The SS bottles showed the best storage performances, whereas only minor differences were detected in TCG and CG. A large variability was detected within the replicated glass bottles, probably as a consequence of some uncontrolled variations in the light exposure. This was confirmed by the measure of light intensity over the storing surface, which showed a large variability (15%) around an average value of 380 lux. Under light exposure, a limited antioxidant effect of phenolic compounds was recorded. Only some specific phenols seem to play an important role in oil protection against oxidation. Copyright © 2010 John Wiley & Sons, Ltd.

The relationship between olive paste malaxation temperature and the concentration of olive oil hydrophilic phenols (HP), i.e. simple phenols, secoiridoids and lignans, was investigated. Malaxation experiments were performed at laboratory scale for 45 min at 21, 24, 27, 30, 33 and 36 °C. A significant (p

Escape of carbon dioxide during grape must fermentation leads to loss of volatile compounds, which ultimately affects the wine’s aroma. An innovative condensation device was designed to trap organic volatile compounds that would otherwise be lost. Trials were performed using Sangiovese and Syrah grapes and involved continuous condensation of vapor (condensed fractions, CFs) that escaped from fermentation tanks. Ethanol content and volatile compound composition of CFs were measured daily since 48 hr after the fermentation began. An average of 1.3 g CF per kg fermenting must was recovered, corresponding to a theoretical yield of ~0.37% of condensed product. Mean ethanol content was ~24% by volume, and the total concentration of organic volatile compounds was ~1200 mg/L. Predominant compounds were alcohols and esters of secondary origin, with four compounds (ethyl octanoate, 1-propanol, ethyl acetate, and 2, 3-butanediol) accounting for more than 88% of the final concentration. The CF volatile profile changed as a function of fermentation time. For sensory evaluation, CFs were added back to their respective wines and were statistically shown to be detectable at a rate of 1‰.