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Food Chem. 2016 Jul 1;202:221-8. doi: 10.1016/j.foodchem.2016.02.005. Epub 2016 Feb 2.

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 information

1
Università 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.
2
Università 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.
3
Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, 71122 Foggia, Italy.

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:

Extra virgin olive oil; Flavouring method; Infusion method; Malaxation; Spices

PMID:
26920288
DOI:
10.1016/j.foodchem.2016.02.005
[Indexed for MEDLINE]

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