Flavored olive oils: focus on their acceptability and thermal stability

M. Issaouia; A. Bendini; S. Souid; G. Flamini; S. Barbieri; T. Gallina Toschi; M. Hammami

doi:10.3989/gya.0224181

Authors

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 https://orcid.org/0000-0002-8866-0606
A. Bendini Department of Agricultural and Food Sciences (DiSTAL), University of Bologna https://orcid.org/0000-0002-6515-5519
S. Souid Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir https://orcid.org/0000-0001-8288-6850
G. Flamini Department of Pharmacy https://orcid.org/0000-0003-2418-9349
S. Barbieri Department of Agricultural and Food Sciences (DiSTAL), University of Bologna https://orcid.org/0000-0002-2532-6088
T. Gallina Toschi Department of Agricultural and Food Sciences (DiSTAL), University of Bologna https://orcid.org/0000-0001-7241-2280
M. Hammami Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir https://orcid.org/0000-0003-1947-7610

DOI:

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

Keywords:

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

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.

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