WO2004108869A1

WO2004108869A1 - Virgin olive oil with modified sensory attributes and method of obtaining same

Info

Publication number: WO2004108869A1
Application number: PCT/ES2004/070040
Authority: WO
Inventors: José María GARCIA MARTOS; María del Carmen MARTINEZ PELAEZ; María del Carmen PEREZ CAMINO; Luis Carlos Sanz Martinez; Ana Gracia Perez Rubio
Original assignee: Consejo Superior De Investigaciones Científicas
Priority date: 2003-06-06
Filing date: 2004-06-03
Publication date: 2004-12-16
Also published as: ES2221575A1; ES2221575B1

Abstract

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.

Description

TITLE

Virgin olive oil with modified sensory characteristics and obtaining procedure.

OBJECT OF THE INVENTION

The object of the present invention is a virgin olive oil with sensory characteristics (mainly color and flavor) modified and its obtaining procedure. The present invention allows to modulate the intensity of the attributes that determine the sensory quality of virgin olive oil by reducing attributes such as bitterness and spiciness, or the aroma of grass, and the increase of its fruity aroma and its content in chlorophylls and carotenes without significantly affecting the parameters that define its commercial category.

STATE OF THE ART

Although bitterness and spiciness are not undesirable attributes in virgin olive oil and are an inherent part of their defining sensory characteristics, their excess reduces their marketability, especially before consumers not used to this type of oil. In the same way, the excess of grass or green odor masks the softest aroma of ripe fruity, unbalancing the aromatic set of this product.

On the other hand, the concept that relates virgin olive oil to that of being basically the oily fraction of an olive juice, obtained by exclusively physical means is best reflected with a green coloration, typical of chlorophylls, which gives an idea of greater freshness and use of a greener fruit and less susceptible to deterioration, than the golden coloration, more typical of ripe fruit.

This increase in green pigmentation should not lead to a reduction in the carotene content, which contributes an appreciable nutritional value to virgin olive oil.

Both the bitter and spicy attributes related to phenolic compounds derived from the hydrolysis of oleuropein, as well as the aroma or pigmentation of olive oil, are conditioned by enzymatic activities that develop during the process of crushing and whipping the olive, during the process for extraction of virgin olive oil (J. Am. Oil Chem. Soc. 1998, 75673-681).

The bitterness and spiciness would be due to the action of first of glucosidases, which would first break the glycosidic bond of oleuropein giving secoiride derivatives of phenols and then these could be attacked by esterases producing free phenols (Ital J. Food Sci. 1998, 10 , 99-115). The formation of volatiles responsible for the aroma of virgin olive oil are due to enzymatic activities that develop during the process of extraction. Thus, the smell of grass or green of hexanal and other compounds with 6 carbon atoms is due to enzymatic activities involved in the degradative pathway of fatty acids, such as lipoxygenase, and the characteristic aromas of mature fruit, due to various esters are originated by different alcohol-acyl transferases (J. Agric.Food Chem. 1993, 41, 2368-2373). The green pigmentation of the oil depends on its content of chlorophylls a and b, these are found in the chloroplasts of the olive mesoderm cells and dissolve in the oil during the crushing of the fruit, but the action of the chlorophyllase determines its destruction and the consequent loss of said coloration in the oil. The content of carotenoids depends on the opposing action of two types of enzymes, the anabolic ones responsible for their synthesis and the catabolic ones that determine their destruction (J. Agrie, Food Chem. 1994, 42, 1089-1095). Since these sensory attributes depend on different enzymatic activities, it would be enough to alter them to modify them at the convenience of a physical method, which does not detract from the concept of virgin olive oil, but this treatment should not be applied during the grinding and beating of the fruit , because it would determine an excessive deterioration of its quality when the oil is exposed to atmospheric oxygen. The intact oleuropein is less soluble in the

oil than in water, so it is hardly present in virgin olive oil after extraction. On the other hand, the chlorophylls a and b and the intact carotenes dissolve perfectly in the virgin olive oil and appear in it after extraction. The different response of the enzymatic activities responsible for the aromas to the physical treatment can determine the obtaining of a more balanced set of aromatic components.

EXPLANATION OF THE INVENTION

A first object of the present invention is a virgin olive oil with modified sensory characteristics obtained from olives of any variety and ripening index less than or equal to 3.0, such that said oil, without mixing with any other oil or compound, presents simultaneously the following contents in compounds related to odor, taste and coloring: total polyphenols (mmoles / Kg of oil): ≤ 2,0 secoiridoid derivatives (mmoles / Kg of oil): ≤ 1, 0 chlorophyll b (mg / Kg of oil): ≥ 5 chlorophyll a (mg / Kg of oil): ≥ 30

When the variety of the olive from which the oil is obtained is Hojiblanca with a ripening index ≤ 3.0 and a penetration resistance between 35 and 60 N / cm ² , the oil without mixing with any other oil or compound simultaneously presents the following contents in compounds related to odor, taste and coloring: total polyphenols (mmoles / Kg of oil): ≤ 0.9 secoiridoideos derivatives (mmoles / Kg of oil): ≤ 0,7 lutein (mg / Kg of oil): ≥ 5.0 chlorophyll b (mg / Kg of oil): ≥ 5.0 chlorophyll a (mg / Kg of oil): ≥ 30.0 pheophytin b (mg / Kg of oil):> 0, 1 pheophytin a (mg / Kg of oil): ≥ 5.0 β-carotene (mg / Kg of oil): ≥ 2.5

When the olive variety from which the oil is obtained is 'Chamomile' with a ripening index ≤ 3.0 and a resistance to penetration between 35 and 60 N / cm ² , the oil without mixing with any other oil or compound presents simultaneously the following contents in compounds related to odor, taste and coloring: total polifeπols (mmoles / Kg of oil): ≤ 2.0 secoiridoideos derivatives (mmoles / Kg of oil): ≤ 1, 0 lutein ( mg / Kg of oil):> 6.0 chlorophyll b (mg / Kg of oil): ≥ 8.0 chlorophyll a (mg / Kg of oil): ≥ 30.0 pheophytin b (mg / Kg of oil): ≥ 0,1 pheophytin a (mg / Kg of oil): ≥ 7,0 β-carotene (mg / Kg of oil): ≥ 2,5

When the olive variety from which the oil is obtained is 'Picual' with a ripening index ≤ 3.0 and a penetration resistance between 35 and 60 N / cm ² , the oil without mixing with any other oil or compound simultaneously presents the following contents in compounds related to odor, taste and coloring: total polyphenols (mmoles / Kg of oil): ≤ 0.8 secoiridoid derivatives (mmoles / Kg of oil): ≤ 0.5 lutein ( mg / Kg of oil): ≥ 5.0 chlorophyll b (mg / Kg of oil): ≥ 9.0 chlorophyll a (mg / Kg of oil): ≥ 35.0 pheophytin b (mg / Kg of oil): ≥ 0,1 pheophytin a (mg / Kg of oil): ≥ 5,0 β-carotene (mg / Kg of oil): ≥ 1, 5

When the variety of the olive from which the oil is obtained is 'Verdial' with a ripening index <3.0 and a penetration resistance between 35 and 60 N / cm ² , the oil is not mixed with any other oil

or compound simultaneously presents the following contents in compounds related to odor, taste and coloring: total polyphenols (mmoles / Kg of oil): ≤ 0.9 secoiridoid derivatives (mmoles / Kg of oil): ≤0.8 lutein ( mg / Kg of oil):> 9.0 chlorophyll b (mg / Kg of oil): ≥ 12.0 chlorophyll a (mg / Kg of oil): ≥ 40.0 pheophytin b (mg / Kg of oil): ≥ 0,1 pheophytin a (mg / Kg of oil): ≥ 5,0 β-carotene (mg / Kg of oil): ≥ 4,5

Also constituting an object of the present invention is a virgin olive oil with modified sensory characteristics obtained from olives of any variety with ripening index> 3, so that said oil without mixing with any other oil or compound presents simultaneously the following contents in compounds related to odor, taste and coloring: total polyphenols (mmoles / Kg of oil): ≤1.0 secoiridoid derivatives (mmoles / Kg of oil): ≤5.5 lutein (mg / Kg of oil): ≥ 1 , 5 chlorophyll b (mg / Kg of oil): ≥ 0.5 chlorophyll a (mg / Kg of oil): ≥ 2.0 pheophytin b (mg / Kg of oil): ≥ 0.05 pheophytin a (mg / Kg) of oil): ≥ 0.3 β-carotene (mg / Kg of oil): ≥ 0.3

Another method of the present invention is a method for obtaining a virgin olive oil with the characteristics indicated above. Said process includes a step of milling the olives and later separating the oil by means of solid-liquid separation techniques applied to the pulp obtained after milling and differs from the usual procedure

in which before grinding the olives are subjected to a heat treatment that can be applied in various ways, for example:

- Immersion of the olives in water at a temperature between 40 ° C and 150 ° C for a period between 30 seconds and 120 minutes.

- showering the olives with water or steam at a temperature between 40 ° C and 150 ° C for a period between 30 seconds and 120 minutes.

- irradiation with microwaves, with a power between 200 and 1200 Watts and an exposure time between 10 and 300 seconds

The paste obtained after grinding is not subjected to any heat treatment and the oil obtained after the solid-liquid separation is not mixed with any other oil or with any compound that induces modifications in its smell, taste or color. It has been found that by the process object of the present invention the oil extraction efficiency increases between 3% and 7% with respect to the yield obtained when the olives are not subjected to heat treatment

BRIEF DESCRIPTION OF THE FIGURE

Results of the analysis by high-resolution gas-liquid chromatography of the control oil and the oil obtained from olives subjected to immersion in water at 68 ° C for 3 minutes.

DETAILED DESCRIPTION OF THE INVENTION

The object of this invention is to provide a virgin olive oil obtainable by a process that allows to reduce the excess of bitterness, spiciness and smell of grass and increase the content of chlorophylls, carotenes and fruity aroma of virgin olive oil, without reducing its commercial category. For this, studies and tests have been carried out that have led to the development of a procedure that has allowed to achieve this objective, by applying a heat treatment (for example, immersion or shower with

hot water or water vapor, irradiation with microwaves, etc.) to the olive, prior to its processing to obtain oil, without significantly deteriorating the parameters that determine its commercial quality. In the case that the treatment is applied by immersion or showering the olives, the temperature of the water or water vapor may range between 40 and 150 ° C and the time of action between 30 seconds and 120 minutes. It must be ensured that the fruit is perfectly submerged or impregnated by the water or water vapor used, so that the heat transfer is as fast and efficient as possible during the entire time of the process.

In the case that the treatment is carried out by irradiation with microwaves, the power of the same should be between 200 and 1200 Watts and the exposure time between 10 and 300 seconds The method to be used, the time and the temperature of the test will depend of the intensity that you want to eliminate and the intensity of green color that you want to achieve, as well as the degree of maturity and variety of the olive used. The more immature and resistant the fruit, the greater the temperature and the time necessary to carry out the operation. The process of extracting the oil should be delayed as little as possible after the treatment, to avoid recovering the altered enzymatic activities.

To carry out the heat treatment of the olives, it is therefore necessary to know the degree of maturation of the olives, which is evaluated by the color of their skin and their pulp according to the scale described in J. Agrie. Food Chem. 1996, 44, 264-267, which is routinely used by the almazarera industry.

The procedure consists in distributing 100 olives of the sample considered in groups with the following characteristics: Group 0. - fruits with green skin; Group 1. - fruits with green-yellow skin; Group 2.- Green fruits with a red or purple spot; Group 3.- Fruits completely red-purple; Group 4.- Black fruits with completely white pulp. Group 5.- Black fruits with <50% dark pulp; Group 6.- Black fruits with> 50% pulp

dark and Group 7.- Fruits with 100% dark pulp. The ripening index is calculated by the formula: I.M. = Σ (in¡) / 100 Where "i" is the number that identifies the group and "n," the number of 5 olives that correspond to this group.

The olives are also characterized by their consistency, which is evaluated for its resistance to penetration as described in J. Agrie. Food Chem. 1996, 44, 264-267 by using a Zwlck 3300 10 densimeter (Zwlck GMBH & Company, Ulm, Germany) for the force required to introduce a 2.4 mm diameter disc into the fruit. The results are expressed in N / cm ² .

The physical extraction of olive oil is done on a laboratory scale 15 by means of a performance analyzer "Abencor" (Comercial Abengoa SA, Seville, Spain), which simulates the industrial process of oil extraction on a small scale (Greases and Oils 1975 , 26, 379-385). An increase in the yield of oil extraction has been observed when olives previously subjected to heat treatment are used, in comparison with the yield obtained when said thermal treatment has not been applied.

Determination of the sensory quality of the oil

The absolute sensory quality of the oil is determined by an analytical panel of 25 12 tasters according to the method described in Annex XII of the European Union Regulation (EEC / 2568/91). Each oil was evaluated according to a scale of 9 points, the value "1" being the one that evaluates the bad quality and "9" the one of the optimum one. The descriptive quantitative analysis of the sensory attributes, including bitterness and spiciness, is carried out simultaneously with the absolute quality assessment, using a structured scale of 6 points, where "0" represents the absence of the attribute, "1 " the

simple perception, "2" light presence, "3" medium intensity, "4" strong intensity and "5" maximum intensity. Each test is performed at least in duplicate.

Determination of parameters related to bitterness and spiciness The intensity of bitterness and spiciness can also be evaluated by the oil content of the hydroxytyrosol and tirasol secoiride derivatives: the dialdehydic form of the decarboxymethyl of the aglucone of the oleuropeíπa, the aldehyde form of oleuropein aglucone, the dialdehyde form of liglusoside aglucone carboxymethyl and the aldehydic form of ligustroside aglucone which are closely related to the intensity of this attribute and are quantified according to J. Agrie. Food Chem. 2001, 49, 2185-2192: Dissolve 2.5 g of olive oil in 6 mL of hexane passed through a solid phase extraction column with diol phase (Superclean, Normal Phase SPE, LC- Diol of 500 mg and 3 mL) previously conditioned successively with 6 mL of meta-piol and 6 mL of hexaπo. Wash successively with 3 mL of hexane. Then continue washing with 3 mL of a mixture of Hexane: Ethyl Acetate (90: 10, v / v). Finally elute with 10 mL of methanol, collecting this fraction, which is evaporated to dryness in a rotary evaporator. The residue is dissolved in 500 μL of a methanol: water mixture (1: 1, v / v). An aliquot of this solution is injected into an HPLC system equipped with a UV diode array detector, a Rheodyne valve injector with 20 μL loop and a 30 ° C octadecyl reverse phase (Cie) column, Llchrospher 100RP-18 (4.0 mm id x 250 mm) with a particle size of 5 μm (Merck, Darmstadt, Germany). The elution is prepared with a flow of 1 mL / min., Using as a mobile phase a mixture of water: acetic acid (97: 3, v / v) (solvent A) and methanol: acetonitrile (1: 1, v / v) ) (solvent B). The solvent gradient changes according to the following conditions: From 95% (A) - 5% (B) to 70% (A) - 30% (B) in 25 miπ., To 60% (A) - 40% (B) ) in 5 min., and 30% (A) - 70% (B) in 10 min. Finally, it remains 100% (B) for 5 miπ. until the end of the process. The quantification of the phenols is carried out at 280 nm and the results are expressed in moles per Kg.

Determination of the parameters that measure the commercial quality of the oil

The parameters that measure the commercial quality of virgin olive oil (titratable acidity, peroxide index, specific extinction coefficients at 232 and 270 nm (K2 ₃ 2 and K27 ₀ ) composition of fatty acids, esteral, erythrodiol + uvaol, alcohols linear, triterpenic, methyl sterols, and trans isomers are determined according to the standardized European Union methods (Annexes II and IX in European Community Regulation EEC / 2568/91 and in Document I20 / 11 of the IOC).

Determination of pigment content

The pigment content of the oils was evaluated according to J. Agrie. Food Chem. 1997, 45, 3733-3737: 100 mg of oil are dissolved in 370 μL of ethyl acetate. An aliquot of this solution is injected into an HPLC system equipped with a UVΛ is diode array detector, a Rheodyne valve injector with 20 μL loop and a 30 ° C octadecyl reverse phase (Cι ₈ ) column Lichrospher 100RP -18 (2.0 mm id x 250 mm) with a particle size of 5 μm (Merck, Darmstadt, Germany). The elution is prepared using a mixture of acetonitrile: water (90: 10, v / v) (solvent A) and ethyl acetate (solvent B) as the mobile phase. The solvent gradient changes according to the following conditions: With a flow of 0.5 mUmin. an eluent concentration of 90% (A) - 10% (B) is maintained for 5 minutes then the eluent concentration varies up to 80% (A) - 20% (B) in 5 min. and finally up to 16% ( A) - 84% (B) in 20 min. with the end of the process. The quantification of pigments is carried out at 430 and 466 nm and the results are expressed in mg per Kg of oil.

Determination of volatile components

The volatile components were analyzed using the method described in J. Agrie. Food Chem. 2002, 50, 4037-4042: A sample of 0.5 g of oil was placed in a sealed 10 mL tube, which was placed in a 40 ° C water bath. After 10 min. of equilibrium time, it was left to

for 50 min. the volatiles were adsorbed on a DVB / Carboxem / PDMS fiber. Subsequently, the volatile components collected in the fiber were released directly into the gas chromatograph injector, equipped with a DB-Wax silica capillary column (30 m x 0.25 mm). The quantification was performed using individual calibration curves for identified compound. The identification of the compounds was carried out with a GC-MS equipment equipped with a similar stationary phase and two different lengths 30 and 60 m. The compounds were separated by their different retention times and identified individually according to the spectrum collection of the Wiley / NBS database.

MODE OF EMBODIMENT OF THE INVENTION Example 1

A sample of 50 kg of olive of the variety 'Manzanilla' with maturity index between 0 and 1 and a consistency of 45 N / cm ² is divided randomly into 2 sub-samples of 10 kg each. The first one is processed directly and its oil is extracted, using it as a control. The rest are immersed for 3 minutes in water at 68 ^D Cy and then also processed as above. The physical, chemical and sensory parameters that measure the quality category obtained by these oils are presented in Table I.

The thermal treatments do not determine in any case that there is a loss of commercial category of the virgin olive oil obtained, since the values reached in the different parameters are kept within the limits required for the extra virgin.

In Table II it is shown how the heat treatment causes a reduction of the sensorially determined bitter and spicy intensities as well as the content of hydroxytyrosol and sunflower derivatives of the obtained oil.

TABLE II

Table III shows the effect of the treatment on the content of oil pigments, which are considerably increased.

TABLE III

Figure 1 compares the profile of volatile components of the oil obtained from the olives treated with the control, observing the decrease in the number of components and the intensity thereof, not observing the appearance of any component unrelated to the control, that could indicate the development of any strange smell of virgin olive oil.

The volatile compounds of the oil aroma that are most affected by the heat treatment of the olive correspond to the chromatographic peaks: (1) methyl acetate. (2) methanol. (3) 2-methylbutanal. (4) ethanol. (5 and 6) pentene dimers. (7) 1-penten-3-one. (8 and 9) penteπo dimers. (10) hexanal. (11) Z2-pentenal. (12) E3-hexenal. (13) Z3-hexenal. (14) 1-penten-3-ol. (15) Z2- hexenal. (16) £ 2-hexenal. (17) unknown. (18) unknown. (19) Z3-hexenyl acetate. (20) £ 2-peπtenol. (21) Z2-pentenol. (22) hexanol. (23) Z3-hexenol. (24) unknown. (25) acetic acid.

Example 2

A sample of 100 grams of olives, taken from a 500 gram matrix of the Hojiblanca variety, with a maturity index between 3 and 4, was subjected to the yield test by the ABENCOR system, according to the usual conditions, obtaining in said test 18 grams of oil.

To 100 grams of aliquots of the same matrix of 500 grams, it was subjected to a thermal treatment by immersion in water at 85 ° C, for 90 seconds. It was cooled in a natural unforced way until 40 ° C before proceeding to its grinding, to submit it to the performance test by ABENCOR system, as before according to the usual conditions, obtaining in this test 18.8 grams of oil.

Claims

1.- Virgin olive oil with modified sensory characteristics obtained from olives of any variety and maturity index less than or equal to 3.0, characterized in that the oil without mixing with any other oil or compound simultaneously has the following contents in compounds related to odor, taste and coloration: total polyphenols (mmol / kg of oil): ≤ 2.0 secoiridoid derivatives (mmol / kg of oil): ≤ 1.0 chlorophyll b (mg / kg of oil): ≥ 5 chlorophyll a (mg / Kg of oil): ≥ 30

2.- Virgin olive oil with modified sensory characteristics according to claim 1, characterized in that when the olive variety from which the oil is obtained is Hojiblanca with a ripening index ≤ 3.0 and a resistance to penetration between 35 and 60 N / cm ² , the oil without mixing with any other oil or compound simultaneously has the following contents in compounds related to odor, taste and coloration: total polypheols (mmoles / Kg of oil): ≤ 0.9 Sequoia derivatives (mmoles / Kg of oil): ≤ 0.7 lutein (mg / Kg of oil): ≥ 5.0 chlorophyll b (mg / Kg of oil): ≥ 5.0 chlorophyll a (mg / Kg of oil) : ≥ 30.0 pheophytin b (mg / Kg oil): ≥ 0.1 pheophytin a (mg / Kg oil): ≥ 5.0 β-carotene (mg / Kg oil): ≥ 2.5

3.- Virgin olive oil with modified sensory characteristics according to claim 1, characterized in that when the olive variety from which the oil is obtained is 'Chamomile' with a ripening index ≤ 3.0 and a resistance to penetration comprised between 35 and 60 N / cm ² , the oil without mixing with any other oil or compound simultaneously presents the

following content in compounds related to odor, taste and coloration: total polyphenols (mmol / Kg of oil): ≤ 2.0 secoiridoid derivatives (mmol / Kg of oil): ≤ 1.0 lutein (mg / Kg of oil ): ≥ 6.0 chlorophyll b (mg / Kg of oil): ≥ 8.0 chlorophyll a (mg / Kg of oil): ≥ 30.0 pheophytine b (mg / Kg of oil): ≥ 0.1 pheophylline a (mg / Kg of oil): ≥ 7.0 β-carotene (mg / Kg of oil): ≥ 2.5

4.- Virgin olive oil with modified sensory characteristics according to claim 1, characterized in that when the olive variety from which the oil is obtained is 'Picual' with a ripening index ≤ 3.0 and a resistance to penetration comprised between 35 and 60 N / cm ² , the oil without mixing with any other oil or compound simultaneously has the following contents in compounds related to odor, taste and coloration: total polyphenols (mmoles / Kg of oil): ≤ 0 , 8 secoiridoid derivatives (mmoles / Kg of oil): ≤ 0.5 lutein (mg / Kg of oil): ≥ 5.0 chlorophyll b (mg / Kg of oil): ≥ 9.0 chlorophyll a (mg / Kg of oil): ≥ 35.0 pheophytin b (mg / Kg oil): ≥ 0.1 pheophytin a (mg / Kg oil): ≥ 5.0 β-carotene (mg / Kg oil): ≥ 1.5

5.- Virgin olive oil with modified sensory characteristics according to claim 1, characterized in that when the variety of the olive from which the oil is obtained is 'Verdial' with a ripening index ≤ 3.0 and a resistance to penetration comprised between 35 and 60 N / cm ² , the oil without mixing with any other oil or compound simultaneously presents the

following content of compounds related to odor, taste and coloration: total polyphenols (mmol / Kg of oil): ≤ 0.9 secoiridoid derivatives (mmol / Kg of oil): ≤ 0.8 lutein (mg / Kg of oil ): ≥ 9.0 chlorophyll b (mg / Kg of oil): ≥ 12.0 chlorophyll a (mg / Kg of oil): ≥ 40.0 pheophytin b (mg / Kg of oil): ≥ 0.1 pheophytin a (mg / Kg of oil): ≥ 5.0 β-carotene (mg / Kg of oil): ≥ 4.5

6.- Virgin olive oil with modified sensory characteristics obtained from olives of any variety with a maturity index> 3, characterized in that the oil, not mixed with any other oil or compound, simultaneously has the following contents in compounds related to odor, taste and the coloration: total polyphenols (mmoles / Kg of oil): ≤ 1, 0 secoiridoid derivatives (mmoles / Kg of oil): ≤ 0.5 lutein (mg / Kg of oil): ≥ 1.5 chlorophyll b (mg / Kg of oil): ≥ 0.5 chlorophyll a (mg / Kg of oil): ≥ 2.0 pheophytin b (mg / Kg of oil): ≥ 0.05 pheophytine a (mg / Kg of oil): ≥ 0, 3 β-carotene (mg / Kg of oil): ≥ 0.3

7.- Procedure for obtaining a virgin olive oil with modified sensorial characteristics according to claims 1-6, which includes a milling step of the olives and subsequent oil separation by means of solid-liquid separation techniques applied to the paste obtained after the milling characterized in that before milling the olives are subjected to a heat treatment consisting of immersing the olives in water at a temperature between 40 ° C and 150 ° C for a period of between 30 seconds and 120 minutes.

8.- Procedure for obtaining a virgin olive oil with modified sensory characteristics according to claims 1-6, which includes a milling step of the olives and subsequent oil separation by means of solid-liquid separation techniques applied to the paste obtained after the milling characterized in that before milling the olives are subjected to a thermal treatment consisting of showering the olives with water or steam at a temperature between 40 ° C and 150 ° C for a period of between 30 seconds and 120 minutes .

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9.- Procedure for obtaining an olive oil with virgin modified sensory characteristics according to claims 1-6, which includes a milling step of the olives and subsequent oil separation by means of solid-liquid separation techniques applied to the paste obtained after the 15 milling characterized in that before milling the olives undergo a heat treatment consisting of microwave irradiation with a power of between 200 and 1,200 Watts for a period of between 10 and 300 seconds

10.- Procedure for obtaining a virgin olive oil with modified sensory characteristics according to claims 7-9, characterized in that the paste obtained after grinding is not subjected to any heat treatment.

11.- Procedure for obtaining a virgin olive oil with modified sensory characteristics according to claims 7-9, characterized in that the oil obtained after the solid-liquid separation is not mixed with any other oil or with any compound that induces modifications in its smell, taste or coloration.

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12.- Procedure for obtaining a virgin olive oil with modified sensory characteristics according to claims 7-9, characterized in that the oil extraction yield increases between 3% and 7% with respect to the yield obtained when the olives are not subjected to heat treatment.