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Food Chem

Title:		Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils
Author(s):		Caponio F; Durante V; Varva G; Silletti R; Previtali MA; Viggiani I; Squeo G; Summo C; Pasqualone A; Gomes T; Baiano A;
Address:		"Universita degli Studi di Bari Aldo Moro, Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti - Sezione di Scienze e Tecnologie Alimentari, Via Amendola 165/A, 70126 Bari, Italy. Electronic address: francesco.caponio@uniba.it. Universita degli Studi di Bari Aldo Moro, Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti - Sezione di Scienze e Tecnologie Alimentari, Via Amendola 165/A, 70126 Bari, Italy. Universita degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, 71122 Foggia, Italy"
Journal Title:		Food Chem
Year:		2016
Volume:		20160202
Issue:
Page Number:		221 - 228
DOI:		10.1016/j.foodchem.2016.02.005
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted"
Keywords:		"Antioxidants/analysis Chromatography, Gas Chromatography, High Pressure Liquid Flavoring Agents Food Handling/*methods Iridoids/analysis Mass Spectrometry Olive Oil/*analysis Phenols/*analysis Spices/*analysis Taste Volatile Organic Compounds/*analysis Ex;"
Notes:		"MedlineCaponio, Francesco Durante, Viviana Varva, Gabriella Silletti, Roccangelo Previtali, Maria Assunta Viggiani, Ilaria Squeo, Giacomo Summo, Carmine Pasqualone, Antonella Gomes, Tommaso Baiano, Antonietta eng Research Support, Non-U.S. Gov't England 2016/02/28 Food Chem. 2016 Jul 1; 202:221-8. doi: 10.1016/j.foodchem.2016.02.005. Epub 2016 Feb 2"