Grasas y Aceites, Vol 70, No 1 (2019)

Flavored olive oils: focus on their acceptability and thermal stability


https://doi.org/10.3989/gya.0224181

M. Issaouia
Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir - Department of Biotechnology Faculty of Science and technology of Sidi Bouzid, University of Kairouan, Tunisia
orcid http://orcid.org/0000-0002-8866-0606

A. Bendini
Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, Italy
orcid http://orcid.org/0000-0002-6515-5519

S. Souid
Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir, Tunisia
orcid http://orcid.org/0000-0001-8288-6850

G. Flamini
Department of Pharmacy, Italy
orcid http://orcid.org/0000-0003-2418-9349

S. Barbieri
Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, Italy
orcid http://orcid.org/0000-0002-2532-6088

T. Gallina Toschi
Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, Italy
orcid http://orcid.org/0000-0001-7241-2280

M. Hammami
Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir, Tunisia
orcid http://orcid.org/0000-0003-1947-7610

Abstract


The presence of flavored olive oils (FOO) on the market represents an answer to an increasing consumer demand for novel and healthy food. This work aims to compare the sensory acceptability and the thermal stability of FOO prepared by mixing different flavors (lemon, onion, garlic, paprika) to an extra virgin olive oil (EVOO) also used as the control sample. 96 Tunisian citizens were involved in a consumer test and the lemon flavored oil was the most liked whereas the least liked was the oil with onion. Samples were subjected to different heat treatments (60 °C, 100 °C, 200 °C for 1, 2, 4, 8 hours) and the flavor addition did not influence the EVOO stability when samples were heated at 60 °C, whereas at 200 °C the FOO with onion and garlic showed higher oxidative stability. The thermo-oxidation process at 60 °C and at 100 °C of the FOOs was not detrimental for the volatile compound markers but the effect was noticeable for all these markers at 200 °C.

Keywords


Acceptance test; Flavored olive oil; Heating treatments; Oxidative stability

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