Changes in the Chemical and Sensorial Profile of Extra Virgin Olive Oils Flavored With Herbs and Spices During Storage

Abstract

A study is reported on the chemical and sensorial characteristics of extra virgin olive oil flavored with hot pepper, garlic, oregano and rosemary during 7 months of storage. The oils were prepared by addition of the spice oily extracts at three different levels of concentration to an extra virgin olive oil. The following parameters were monitored: acidity, peroxide value (PV), K 232 , K 270 , (E)-2-hexenal/hexanal ratio and sensorial characteristics. At the end of the storage, all samples showed PV and K 232 values lower than the control, whereas similar values of acidity, K 270 and (E)-2-hexenal/hexanal ratio were observed. These results demonstrated that the herb and spice extracts improved the stability of the extra virgin olive oil. Tasters were able to distinguish among the levels of addition, and at the end of the storage, they preferred the oils flavored with 20 g/L of rosemary, 40 g/L of hot pepper, 40 g/L of oregano and 30 g/L of garlic. PRACTICAL APPLICATIONSThis research is strongly oriented to the industrial application. The obtained results could be immediately applied to flavored olive oil production 3 Corresponding

Effect of Opuntia ficus-indica flowers maceration on quality and on heat stability of olive oil

“…The results are in agreement with those of Issaoui et al (2011) who reported that lemon and thyme at high concentrations (80 g/kg of oil) weren't efficient to protect the olive oils from thermo-oxidative processes. Moreover, pro-oxidant action of product used at high concentrations to enrich olive oil, was also previously reported by Sousa et al (2015) and Gambacorta et al (2007).…”

“…The flavouring of oil is one of the parts of this process of diversification. Therefore, various studies have previously shown the beneficial effects of the addition of aromatic plants (thyme, rosemary, lavender, basil) (Ayadi et al 2009), herbs and spices (Gambacorta et al 2007) on the stability and sensorial characteristics of olive oil. MoldaoMartins et al (2004) have studied the effect of essential oils extracted from Mentha 9 Pipertia and Thymus mastichia L. on the quality of olive oil.…”

Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential

“…By studying quality indices during storage of flavoured olive oils, Baiano, Terracone, Gambacorta, and La Notte (2009) observed that those with garlic retained their indices below the maximum allowed for extra-virgin olive oils. Gambacorta et al (2007) reported that the addition of different concentrations of garlic, hot pepper, oregano, and rosemary at long term improved the stability of the olive oils. Some works studied the changes in the oxidative status of flavoured olive oils to verify the efficiency of flavourings bioactive properties and their contribution to olive oils stability.…”

Volatile Profiles of Rapeseed Oil Flavored with Basil, Oregano, and Thyme as a Function of Flavoring Conditions

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