Development of the chemical model of a typical food product: Olive oil from an italian region (Basilicata)

1994 ◽  
Vol 65 (1) ◽  
pp. 21-30 ◽  
Author(s):  
Giuliana Drava ◽  
Michele Forma ◽  
Silvia Lanteri ◽  
Mauro Lupoli
Keyword(s):  
Olive Oil ◽  
Food Product ◽  
Chemical Model ◽  
Italian Region ◽  
Typical Food

scholarly journals Acceptance of Santo Giorno cheese typical of the Southwestern region of Paraná, Brazil

2017 ◽  
Vol 47 (4) ◽  
Author(s):  
Edimir Andrade Pereira ◽  
Roberta Roncatti ◽  
Carla Todescatto ◽  
Simone Beux ◽  
João Francisco Marchi ◽  
...  
Keyword(s):  
Inverse Relationship ◽  
Multinomial Logistic Regression ◽  
Food Product ◽  
Raw Milk ◽  
Acceptance Rate ◽  
Good Reproducibility ◽  
Plot Analysis ◽  
Typical Food ◽  
Box Plot ◽  
Effect Of Age

ABSTRACT: Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of the two types of starter tested. An inverse relationship between hedonic scores for attributes (appearance, color, odor, texture, flavor) and ripening time was observed, except for texture. By applying multinomial logistic regression and a box plot analysis, a significant effect of age on cheese purchasing intent was verified, with a mean acceptance rate of 87.8% for 60 days ageing and 81.8% for 180 days ageing. Results revealed a possible Santo Giorno cheese public of older consumers who had a cheese consuming habit.

Incidence of psychographic variables on purchasing behavior in an emerging olive oil market

2018 ◽  
Vol 120 (12) ◽  
pp. 2924-2936 ◽  
Author(s):  
Rodrigo Romo-Muñoz ◽  
Francisca Romo-Muñoz ◽  
Jairo Stefano Dote-Pardo ◽  
Ricardo Troncoso-Sepúlveda
Keyword(s):  
Olive Oil ◽  
Emerging Market ◽  
Food Product ◽  
Multinomial Logit Model ◽  
Future Research ◽  
Purchasing Behavior ◽  
Content Type ◽  
Oil Market ◽  
Stratified Sample ◽  
Research Studies

Purpose The study focused on the Chilean olive oil market. The purpose of this paper is to determine the incidence of psychographic variables in the purchasing frequency of this product in an emerging market. Design/methodology/approach A face-to-face survey was applied to a stratified sample in the Biobío Region (Chile). The food neophobia scale (FNS) and list of values (LOV) were used simultaneously to measure psychographic variables. A multinomial logit model was estimated to determine the relationship between olive oil purchasing frequency and psychographic variables. Findings Results suggest that psychographic variables can explain olive oil purchasing frequency in the Chilean market. For a new food product, neophilia and the values of external and hedonistic dimensions can explain the higher purchasing frequency of the product. Just as in other research studies, the combined use of psychographic and sociodemographic variables performed well in segmenting a new food market. Research limitations/implications Results should be interpreted for the purchasing behavior of a new food in the context of an emerging market. Future research should expand the geographic zone to apply the survey and incorporate other variables such as ethnocentrism or ethnic identity. Originality/value Most available research studies have investigated separately the incidence of both variables in food consumption in developed, cosmopolitan and intercultural markets. This is the first approach in jointly applying the psychographic variables FNS and LOV in an emerging market and using olive oil as a case study.

scholarly journals Fortification of Ogi with Whey Increases Essential Amino Acids Content of Fortified Product

2017 ◽  
Vol 2017 ◽  
pp. 1-3
Author(s):  
J. O. Omole ◽  
O. M. Ighodaro ◽  
O. Durosinolorun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Proximate Composition ◽  
Cheese Whey ◽  
Food Product ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Usual Procedure ◽  
Normal Maize ◽  
Typical Food

The inability of humans to synthesize essential amino acids (EAA) necessitates the need to increase the levels of these nutrient molecules in certain foods in which they are deficient. Maize ogi is a typical food product for both infants and adults in Africa, but with poor EAA content. This study therefore sought to assess the possibility of increasing the EAA content in maize ogi by processing it with cheese whey instead of water. Maize ogi and whey-fortified ogi were prepared by the usual procedure of grain soaking, milling, and drying. Samples from both treatments were subjected to proximate composition and amino acid profile analyses using Waters 616/626 LC (HPLC) instrument. L-lysine, L-trytophan, and L-methionine contents in maize ogi remarkably increased from 0.52, 0.15, and 0.90 mg/100 gm sample, respectively, to 0.90, 240, and 1.320 mg/100 gm sample in whey-fortified ogi. There were also significant increases in other EAA contents of whey-fortified ogi relative to its counterpart (normal maize ogi). The sum increase in EAA contents (9,405 mg) correlates with the increase in protein (1 gm) per gram sample. This study demonstrates that cheese whey increases EAA content in maize ogi and suggests that whey-fortified maize ogi may be a preferred alternative to water processed maize ogi.

scholarly journals Multidimensional research about oleotourism attraction from the demand point of view

2018 ◽  
Vol 25 (2) ◽  
pp. 114-128 ◽  
Author(s):  
Ignacio Ruiz Guerra ◽  
Valentin Molina ◽  
José Manuel Quesada
Keyword(s):  
Olive Oil ◽  
Rural Areas ◽  
New Technologies ◽  
Local Development ◽  
Opportunity To Learn ◽  
Food Product ◽  
Tourism Industry ◽  
Point Of View ◽  
Experimental Point ◽  
Content Type

PurposeExperimental tourism can be understood as a new trend in tourist demand. Tourists want to experiment with lifestyles in different places. The information society shows how and where the best products are cultivated and is linked to how the quality of life should be. Nowadays, we are intended to know more and better things, both tangible and intangible, and new technologies show them to us immediately. One intends to live these opportunities as soon as they can.Design/methodology/approachFrom the experimental point of view Olive Oil Tourism (Oleotourism) emerges from the olive oil consumer’s interest in learning about the production process, so they can discover a lifestyle associated to this product. This research begins with an exploration of tourists’ motivations. Then, focusing on these consumers, this work has different targets: first, to assess how consumers perceive intangible aspects of olive oil and, second, to forecast the potential demand for oleotourism.FindingsThe development of tourism is the result of tourist entrepreneurs that react to the pre-existing demand/opportunity by identifying it in the tourist market.Research limitations/implicationsThe consumer’s experience is important, but touristic trends are changing. The importance of olive oil may grow in the future because the nutrition benefits are known by all countries. The natural experience around olive oil will drive it to other stakeholders.Practical implicationsIt is very early to recognize if the olive oil tourism industry is economically interesting, and whether innovative offers can be created based in olive oil and the lifestyle in rural areas.Social implicationsThe local development around olive oil tourism could be a potential complement with the principal activities, which are usually agricultural activities, farmer interests and local and historical heritage. This is a means to foresee the plausible impacts of the development of oleotourism on tourist destinations, for which oleotourism might become a competitive advantage based on an agri-food product with many intangible profits: olive oil.Originality/valueThis is the first opportunity to learn about the personal interest of the consumer regarding olive oil. They give us the opportunity to know if the institutional offer about new destinations based on olive oil tourism will have a chance or will it be an economic complement with the principal activities.

scholarly journals Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
C. Camerlingo ◽  
M. Portaccio ◽  
I. Delfino ◽  
M. Lepore
Keyword(s):  
Raman Spectroscopy ◽  
Olive Oil ◽  
Positive Impact ◽  
Saturated Fatty Acids ◽  
Food Product ◽  
Surface Enhanced Raman Spectroscopy ◽  
Bioactive Components ◽  
Analytical Technique ◽  
Surface Enhanced ◽  
Surface Enhanced Raman

Olive oil is the main fat source of the Mediterranean diet. This seasoning ingredient is highly appreciated for its unique taste, functional properties, and positive impact on human health. The determination of chemical composition is a demanding task in order to fully characterize this precious food product, ensure its quality, and prevent fraudulent practices. Among innovative techniques proposed for the oil analysis, surface-enhanced Raman spectroscopy (SERS) can be an extremely useful tool for olive oil characterization. In this frame, we have investigated five noncommercial olive oils produced in different parts of South Italy by using a commercial Raman microspectroscopy apparatus and home-made signal-enhancing SERS substrates. A wavelet-based data analysis has allowed us to efficiently remove the background and the noise from the acquired spectra. The analysis of these SERS spectra has enabled the quantification of the relative contents of carotene, oleic acid, and phenols. These relative contents differ in the examined samples. In addition, SERS response in the lipid region has indicated differences in the relative abundance of saturated fatty acids. The present results confirm the validity of the SERS technique as a rapid, nondestructive, and reliable analytical technique for identifying olive oil bioactive components.

scholarly journals La importancia de las denominaciones de origen protegidas como indicadores de calidad para el comportamiento del consumidor. El caso del aceite de oliva del Bajo Aragón

2011 ◽  
Vol 7 (14) ◽  
pp. 3 ◽  
Author(s):  
Joel Espejel ◽  
Carmina Fandos ◽  
Carlos Flavián
Keyword(s):  
Olive Oil ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Perceived Quality ◽  
Know How

In this paper we analyze the influence of satisfaction towards a food product with Protected Denomination of Origin (PDO) on loyalty and consumers’ buying intention. The results show the importance that the consumers allowance towards the links as the origin, territory, raw materials, know how, and the strict controls by the PDO Regulatory Council. All these aspects, concern in the determination of the perceived quality of the above mentioned PDO food products. In fact, these findings suppose a major feelings satisfaction and loyalty as well as of a major predisposition to continue buying the olive oil from Bajo Aragon (Spain).

scholarly journals Analysis and Authentication of Avocado Oil Using High Resolution NMR Spectroscopy

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 310
Author(s):  
Fenfen Tang ◽  
Hilary S. Green ◽  
Selina C. Wang ◽  
Emmanuel Hatzakis
Keyword(s):  
Nmr Spectroscopy ◽  
Olive Oil ◽  
Edible Oils ◽  
Oil Quality ◽  
Food Product ◽  
2D Nmr ◽  
Oxidation Products ◽  
High Oleic ◽  
Avocado Oil ◽  
Minor Compounds

Avocado oil is a food product of high commercial and nutritional value. As a result, it can be a subject of adulteration similar to other high-value edible oils, such as olive oil. For olive oil and many other foods products, NMR spectroscopy has been successfully used for authentication and quality assessment. In this study, we apply NMR analysis to avocado oil to differentiate it from other oils including olive, canola, high-oleic (HO) safflower, HO sunflower and soybean oil using commercial and lab-made samples of avocado oils. NMR allowed the rapid analysis of the fatty acid profile and detection of minor compounds, such as sterols, oxidation products, and hydrolysis products, which can be used to assess oil quality and authenticity. The NMR assignment was conducted using traditional 2D NMR and the novel NOAH super-sequences. Combining chemometrics with NMR enabled us to differentiate between avocado oil and other oils. Avocado oil has compositional similarities with other vegetable oils, such as HO sunflower and HO safflower oil, which can be used as potential adulterants. Despite these similarities, NMR-based metabolomics captured differences in the levels of certain compounds including fatty acids, terpenes, sterols, and oxidation products to detect adulteration and for quality control purposes.

scholarly journals What to communicate: selecting the information content to increase the demand for food products

2019 ◽  
Vol 22 (4) ◽  
pp. 465-481
Author(s):  
Elisa Garrido-Castro ◽  
Francisco José Torres-Ruiz
Keyword(s):  
Olive Oil ◽  
Information Content ◽  
Qualitative Comparative Analysis ◽  
Virgin Olive Oil ◽  
Food Product ◽  
Analysis Method ◽  
Basic Difference ◽  
Virgin Olive Oils ◽  
Communication Campaign ◽  
Olive Oils

Studies about how to convey a message through a communication campaign abound, but another important aspect is what to communicate, in other words, selecting the information content of the campaign. In many situations where the degree of knowledge is directly related to consumption of a food product, choosing what to communicate is crucial. The present study proposes a model to decide what the consumer needs to know in order to take the decision to consume. The model is based on a Qualitative Comparative Analysis method with some subsequent conversions. It was applied to a real situation: selecting the information content of a communication campaign to boost the consumption of virgin olive oils in the Spanish market. The main findings suggest that campaigns should inform about virgin olive oils are the highest quality and most healthy, that there is a basic difference between olive oil and virgin olive oil in that olive oil is a mixture of virgin and refined olive oils, and that they are both equally fattening.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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