High power utrasound (HPU) treatment of olive paste is used to enhance malaxation or as alternative to malaxer. Because previous laboratory scale experiments were conducted at different frequencies, it's necessary to determine the best work frequency for future application at industrial scale. For these reasons experiment of HPU treatment applying three different frequencies 20, 40 and 80 kHz were carried out and compared with a reference without treatment. The virgin olive oil (VOO) were extracted after treatments by two procedures: HPU application and direct centrifugation and HPU application followed by malaxation and centrifugation. HPU treatment did not show alteration on the VOO fatty acid composition and phenolic compounds. The volatile compounds, related to the positive sensorial attribute, showed levels similar to those from conventional malaxation and those related to the off flavors were not observed. The HPU treatment gave Extra VOO with a more equilibrated sensorial profile.

橄榄酱的高功率超声（HPU）处理可用于增强疟疾症状或替代疟疾。由于以前的实验室规模的实验是在不同的频率下进行的，因此有必要确定最佳的工作频率，以便将来在工业规模上应用。由于这些原因，进行了使用三种不同频率20、40和80 kHz的HPU治疗的实验，并与未经治疗的参考进行了比较。处理后，通过两种程序提取原始橄榄油（VOO）：应用HPU和直接离心，然后应用HPU，然后进行离心和离心。HPU处理未显示VOO脂肪酸组成和酚类化合物发生变化。与正感官属性有关的挥发性化合物 显示出与常规恶作剧相似的水平，而未观察到与异味相关的水平。HPU治疗使Extra VOO的感觉曲线更加平衡。