Artículo
Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
Autor/es | Díaz Montaña, Enrique Jacobo
Aparicio Ruiz, Ramón Morales Millán, María Teresa |
Departamento | Universidad de Sevilla. Departamento de Química Analítica |
Fecha de publicación | 2023 |
Fecha de depósito | 2023-02-02 |
Publicado en |
|
Premios | Premio Mensual Publicación Científica Destacada de la US. Facultad de Farmacia |
Resumen | The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing ... The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing to its deterioration, modifying the volatiles profile and aroma. The addition of aromatic herbs to VOO is a traditional technique to change the flavor and to preserve the oil. The aim of this study was to evaluate the effect on the volatile profile and sensory properties of flavoring VOO with rosemary and basil herbs and its impact on the evolution of the oxidative process during a six-month shelf-life study at 15.7 ± 3.6 °C and exposed to 500 ± 100 lx of light for 12 h each day. The determination of quality parameters, volatiles concentrations and VOO sensory properties and their comparison with the flavored VOO samples showed that the addition of basil or rosemary herbs, in addition to retarding the oxidation of the oil, allowed the discrimination of the flavored samples due to the migration of compounds from herbs to the oil. The aroma of basil olive oil (BOO) samples was mainly due to β-pinene, ocimene and 1,8-cineol compounds while for rosemary olive oil (ROO) samples, their aroma was mainly due to the concentrations of camphene, β-myrcene, α-terpinolene, limonene and 1,8-cineol. From the antioxidant standpoint, the effect of the herbs was more noticeable from the third month onwards. |
Agencias financiadoras | Ministerio de Ciencia e Innovación (MICIN). España European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) Agencia Estatal de Investigación. España |
Identificador del proyecto | RTI2018-101546-B-C22
US-1381617 |
Cita | Díaz Montaña, E.J., Aparicio Ruiz, R. y Morales Millán, M.T. (2023). Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile. Antioxidants, 12 (2), 242. https://doi.org/10.3390/antiox12020242. |
Ficheros | Tamaño | Formato | Ver | Descripción |
---|---|---|---|---|
Effect of Flavorization.pdf | 2.132Mb | [PDF] | Ver/ | |