Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil

Caporale, G.; Policastro, Sonia; Monteleone, Erminio

doi:10.1016/s0950-3293(03)00061-2

Cited by 71 publications

(57 citation statements)

References 25 publications

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“…Recently, Artajo, Romero, Morelló , and Motilva (2006) have studied the enrichment of refined olive oil with VOO phenolic compounds, but in that paper, only the influence on chemical parameters (oxidative stability and K 225 ) was discussed. From another approach, Caporale, Policastro, and Monteleone (2004) demonstrated the positive influence of a cut-grass odourant (cis-3-hexen-1-ol) on bitterness perception in olive oil (actually, a ''model oil" comprising 1% of olive o/w emulsion (50:50) and 99% of mineral oil). In that study, the bitter agent was quinine dihydrochloride.…”

Section: Resultsmentioning

confidence: 99%

Influence of lipid matrix in the bitterness perception of virgin olive oil

García‐Mesa

Pereira-Caro

Fernández‐Hernández

et al. 2008

Food Quality and Preference

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Section: Resultsmentioning

confidence: 99%

Influence of lipid matrix in the bitterness perception of virgin olive oil

García‐Mesa

Pereira-Caro

Fernández‐Hernández

et al. 2008

Food Quality and Preference

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“…Some interdisciplinary studies comprise features of econometric analysis and sensory analysis (McEwan 1994;Morales et al 1997;Monteleone et al 1997;Pagliarini et al 1994;Caporale et al 2004Caporale et al , 2006Guinard 2011, 2012;Finotti et al 2007, Favati et al 2013, Fregapane et al 2013, Nakano et al 2013. Finally, other modeling and theoretical frameworks comprise both qualitative analysis techniques such as laddering (Nielsen et al 1998) and supply chain and sector analysis (Baourakis and Apostolakis 1999;Belletti and Marescotti 1998;Fucito and Vizzarri 2004;Mili and Zúñiga 2001;Mili 2006;Del Giudice et al 2012).…”

Section: Narrative Systematic Reviewmentioning

confidence: 99%

What attributes of extra virgin olive oil are really important for consumers: a meta-analysis of consumers’ stated preferences

et al. 2015

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The literature on food economics has extensively analyzed consumer preferences for extra-virgin olive oil attributes. In order to summarize and systematize the information gained in recent years, it seems appropriate to make a critique of the existing literature. First, we carry out a narrative systematic review of the literature on the topic. Subsequently, using only the empirical contributions which provide estimates of consumer willingness to pay for quality attributes including a measure of the goodness of the estimation (20 papers with 78 estimates), a meta-analysis was conducted to synthesize the empirical results obtained.JEL classification: D12; C25; Q18

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“…Furthermore, to improve the flavor of foods, any odorants enhancing bitterness through odor-taste interactions should be eliminated (Caporale et al, 2004;Salles, 2006). Therefore, we removed the lipophilic odorants (essential oils) from the extracts of peppermint, lemon balm and rosemary, and prepared the hydrophilic fractions, PE, LB and RM, respectively.…”

Section: Discussionmentioning

confidence: 99%

Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats

Masuda¹,

Hironaka

Matsui³

et al. 2015

FSTR

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Keywords: culinary herbs and spices, ORAC, peppermint, lemon balm, rosemary, hepatoprotective, carbon tetrachloride IntroductionA state of oxidative stress occurs when there is an excess of reactive species such as reactive oxygen and reactive nitrogen in relation to available antioxidants (Asimov, 2007). Oxidative stress is reported to lead to various diseases such as atherosclerosis, diabetes, inflammatory bowel disease and cancer (Schatz, 2007).Antioxidants synthesized in vivo and taken in from the diet play an important role in defending against reactive species (Reth, 2007).Culinary herbs and spices are sources of dietary antioxidants.These natural materials contain components that differ in properties, e.g., hydrophilic and lipophilic compounds, and function as antioxidants at different reaction rates. Therefore, to evaluate the antioxidative activity of each culinary plant, it is necessary to assay both the hydrophilic and lipophilic fractions.Comparative studies on the antioxidative activities of culinary plants have been reported (Zheng and Wang, 2001;Wu et al., 2004;Ninfali et al., 2005;Shan et al., 2005). However, most of these have focused on hydrophilic compounds, such as polyphenolic compounds and ascorbic acid, and there are few studies on the oxidative activity of both the hydrophilic and lipophilic fractions of plants.The oxygen radical absorbance capacity (ORAC) assay is H. Masuda et al. 408 based on the measurement of antioxidant scavenging activity against peroxyl-radical-induced-oxidation initiated by 2,2-azobis(2-amidino-propane) dihydrochloride (AAPH) at physiological pH (Ou et al., 2001). In addition, the ORAC assay can be performed in both an aqueous solution and a lipophilic environment (Huang et al., 2002(Huang et al., , 2005Prior et al., 2003;. Therefore, this assay is considered to be biologically relevant and suitable for both hydrophilic and lipophilic components in natural materials.In vitro assays such as the ORAC do not measure bioavailability, in vivo stability, and reactivity in situ. Therefore, an in vivo study is useful in confirming whether the administration of potent antioxidants evaluated by the initial in vitro study improves oxidative stress levels.Carbon tetrachloride (CCl 4 )-induced liver injury is an oxidative-stress model used for screening hepatoprotective materials (McCay et al., 1984;Recknagel et al., 1989;Plaa, 2000;Weber et al., 2003 (Deshpande et al., 1998;Sotelo-Félix et al., 2002;Botsoglou et al., 2008;Park, 2010;Farhoudi, 2011). However, in general, many of the phytonutrients in foods that possess biological activities are also unpalatable because of bitter tastes and odors (Drewnoski and Gomez-Carneros, 2000;Lesschaeve and Noble, 2005;Soares et al., 2013). For ease of consumption, improving unfavorable tastes, especially bitterness, and removing undesirable odors in healthy foods is desirable.The objectives of this study were to compare the hydrophilic Materials and MethodsPlant materials Sixty-eight herbs and spices from a variety of countries/re...

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Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil

Cited by 71 publications

References 25 publications

Influence of lipid matrix in the bitterness perception of virgin olive oil

Influence of lipid matrix in the bitterness perception of virgin olive oil

What attributes of extra virgin olive oil are really important for consumers: a meta-analysis of consumers’ stated preferences

Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats

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