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

Autores/as

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

Palabras clave:

Aceite de oliva aromatizado, Estabilidad oxidativa, Pruebas de aceptación, Tratamientos térmicos

Resumen

La presencia de aceites de oliva con sabor (FOO) en el mercado representa una respuesta a la demanda cada vez mayor de los consumidores de alimentos novedosos y saludables. Este trabajo tiene como objetivo comparar la aceptabilidad sensorial y la estabilidad térmica de FOO preparado mediante la mezcla de diferentes sabores (limón, cebolla, ajo, pimentón) a un aceite de oliva virgen extra (AOVE), utilizado como muestra de control. 96 ciudadanos tunecinos participaron en una prueba de consumo: el aceite con sabor a limón fue el que más gustó, mientras que el que menos gustó fue el de la cebolla. Las muestras se sometieron a diferentes tratamientos térmicos (60 °C, 100 °C y 200 °C durante 1, 2, 4, 8 horas). La adición de saborizantes no influyó en la estabilidad del AOVE cuando las muestras se calentaron a 60 ° C mientras que a 200 °C el FOO con cebolla y ajo mostraron una mayor estabilidad oxidativa. El proceso de termooxidación a 60 °C y a 100 °C de los FOO no fue perjudicial para el marcador de compuestos volátiles, en oposición al efecto a 200 °C que resultó notable para todos estos marcadores.

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