Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

Malheiro, R (Autor) Outra; Rodrigues, N (Autor) Outra; Bissaro, C (Autor) Outra; Leimann, F (Autor) Outra; Susana Casal (Autor) FFUP; Ramalhosa, E (Autor) Outra; Pereira, JA (Autor) Outra

Revista

Título: European Journal of Lipid Science and Technology

Vol. 119

ISSN: 1438-7697

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 10 Citações

Outras Informações

ID Authenticus: P-00N-754

DOI: 10.1002/ejlt.201700179

Abstract (EN): The changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30min) in the volatile profile and sensory attributes of olive oil from cv. Cobrancosa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall). Sensory attributes were improved to leaves addition, mainly green and fruitiness attributes in olfactory and gustatory-olfactory sensations, but high malaxation times (>30min) reduced pungent and bitter notes. Leaves addition increased the amounts of total volatiles, particularly the GLV's (green leaves volatiles) (E)-2-hexenal, (Z)-3-hexenal, and (Z)-3-hexenyl acetate, directly correlated with the improved sensory attributes. RSM models a showed positive linear effect with leaves addition, but a negative effect with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill industry, while enabling the reduction of malaxation times and by-product amounts.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11