Aroma transition from rosemary leaves during aromatization of olive oil

Abstract

The aroma profile of aromatized olive oil was determined in this study. The primary objective was to investigate the transition of major aroma compounds from rosemary and olive fruit during the kneading step of olive oil production by response surface methodology. For this purpose, temperature, time, and amount of rosemary leaves were determined as independent variables. The results indicated that temperature and time did not affect the transition of target compounds, but rosemary leaves addition had a strong influence on transition, especially for characteristic aroma compounds of this herb. Adequacies of developed models were found to be high enough to predict each aromatic component of interest.

Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

“…A number of previous investigations describe the aromatization of olive oils with different sources of natural bioactive ingredients such as olive leaves, olive pomace, herbs and spices (red pepper, lavender, laurel, chili, garlic, rosemary, basil, thyme, mint, oregano, etc) fruits (lemon, orange, etc), truffles, licopen, seaweed, walnuts, fish oil, etc (Damechki et al, 2001;Bendini et al, 2002;Ayadi et al, 2009;Sousa et al, 2015;Baiano et al, 2016;González et al, 2017;Campo et al, 2018;Kasimoglu et al, 2018). Aromatization methods include traditional maceration, maceration with the application of ultrasound (Assami et al, 2016) or microwaves (Benmousa et al, 2016), extraction of different compounds (by solid-liquid extraction, liquid-liquid extraction, or supercritic extraction) from the material and incorporation of the extract into the oil, and, finally, co-processing during milling or malaxation (Clodoveo et al, 2016;Yilmazer et al, 2016;Sacchi et al, 2017;Sena-Moreno et al, 2018;Issaoui et al, 2019). Reboredo-Rodríguez et al (2017) have reviewed the current potential of producing virgin olive oils enriched with bioactive compounds, which allow for an optimum intake of phenols in diet.…”

Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil

“…Flavored olive oils are generally produced to ensure top quality, good stability, better sensory attributes, and healthy properties (Yilmazer et al., 2016). They are usually produced by (i) infusion or maceration of the spice into the oil (Sousa et al., 2015) and (ii) combined malaxation of olive paste and spices during the process of oil production (Yilmazer et al., 2016).…”

“…Flavored olive oils are generally produced to ensure top quality, good stability, better sensory attributes, and healthy properties (Yilmazer et al., 2016). They are usually produced by (i) infusion or maceration of the spice into the oil (Sousa et al., 2015) and (ii) combined malaxation of olive paste and spices during the process of oil production (Yilmazer et al., 2016). However, both methods are time‐consuming and present some inconvenient like turbidity and co‐extraction of undesirable components such as waxes and bitters, modifying thereby the sensory and stability of the flavored oil (Baiano et al., 2010).…”

Essential Oil as Green Preservative Obtained by Ecofriendly Extraction Techniques

“…Recently, flavored edible oils are produced in order to improve its sensory properties [92,93]. Flavoring of oils is carried out by infusion or maceration of the aromatic plant into the oil [94,95].…”