Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 281-288 ◽  
Author(s):  
Fiorella Sinesio ◽  
Elisabetta Moneta ◽  
Antonio Raffo ◽  
Sabrina Lucchetti ◽  
Marina Peparaio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Storage Time ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sensory Profile ◽  
Sensory Changes ◽  
And Storage

scholarly journals Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1551
Author(s):  
Maria Piochi ◽  
Giorgia Cabrino ◽  
Luisa Torri
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Storage Time ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Packaging Material ◽  
Sensory Properties ◽  
Test Results ◽  
Sensory Changes ◽  
Rapid Tool

Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil (EVOO) and olive oil (OO) packaged in glass, polyethylene terephthalate and tinplate. After 2, 10 and 19 months of storage, oil perception was investigated with consumers (n = 50) performing both a liking test and a check-all-that-apply (CATA) test. No significant effect of the packaging material on consumers’ response was found, whereas storage time negatively affected the sensory properties of and acceptability of OOs and EVOOs from the 10th month of storage. The CATA test results revealed the sensory changes in oils over 19 months, mainly described as a decrease in pungency for EVOO and a decrease in herbaceous and ripe fruitiness in OO. The CATA technique combined with the liking test allowed the drivers of liking (“olive” for OO and “green fruitiness” for EVOO) and disliking (“bitter” and “pungent” for EVOO) to be identified. In conclusion, the sensory approach based both on CATA technique and liking test seems promising as a rapid tool to evaluate the changes in sensory properties perceivable during the shelf-life of oils.

scholarly journals Effects of filtration process on the minor constituents and oxidative stability of virgin olive oil during 24 months storage time

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 37
Author(s):  
Esmaeil Ghanbari Shendi ◽  
Dilek Sivri Ozay ◽  
Mucahit Taha Ozkaya
Keyword(s):  
Olive Oil ◽  
Storage Time ◽  
Virgin Olive Oil ◽  
Sensory Profile ◽  
Total Phenolic ◽  
Detectable Effect ◽  
Olive Cultivar ◽  
Olive Oils ◽  
Peroxide Values ◽  
And Storage

In this study, effects of filtration and storage time on the chemical composition and sensory profile of the virgin olive oil extracted from a local olive cultivar known as Saurani grown in Hatay province of Turkey were determined. Before storing both filtered (F) and unfiltered (UF) samples were categorized as virgin olive oil (VOO) according to the International Olive Council (IOC) standards. The main characteristics of Saurani olive oils were: a mid-oleic acid (69.3%), low linoleic acid (7.7%) and high linolenic (0.85%) acid contents with high total phenolic content (522.34 ppm as gallic acid). Monitoring of stored samples for 24 months revealed significant differences between F and UF olive oils in terms of free acidity and peroxide values, and filtered oils appeared to be better protected against hydrolysis and oxidative deterioration. Free fatty acidity of F and UF olive oil samples which were initially 0.4% and reached to 0.9% after 23 and 11 months’ storage respectively. Peroxide values of the F and UF olive oil samples were exceeded the limit of IOC standard (20 mEq oxygen/kg oil) after ten and three months, respectively. Total phenol contents were higher in UF samples and their contents decreased with storing. Luteolin was the most abundant phenolic compound and tyrosol contents of both F and UF samples reached maximum values in the ninth month of storage. It seemed filtration had no detectable effect on tocopherols contents and about 50% of α-tocopherol destroyed after 24 months’ storage.

Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Food Control ◽  
2013 ◽  
Vol 30 (2) ◽  
pp. 606-615 ◽  
Author(s):  
Jesus Lozano-Sánchez ◽  
Alessandra Bendini ◽  
Rosa Quirantes-Piné ◽  
Lorenzo Cerretani ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
And Storage ◽  
By Products

Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil

2019 ◽  
Vol 18 ◽  
pp. 100173 ◽  
Author(s):  
Raffaele Sacchi ◽  
Nicola Caporaso ◽  
Gian Andrea Squadrilli ◽  
Antonello Paduano ◽  
Maria Luisa Ambrosino ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Ice Cream ◽  
Extra Virgin Olive Oil ◽  
Sensory Profile

scholarly journals Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage

OCL ◽  
2018 ◽  
Vol 25 (6) ◽  
pp. A602 ◽  
Author(s):  
Esmaeil Ghanbari Shendi ◽  
Dilek Sivri Ozay ◽  
Mucahit Taha Ozkaya ◽  
Nimeti Feyza Ustunel
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Peroxide Value ◽  
Storage Time ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Uv Absorbance

In present study, “Saurani” Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU)” (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture content and UV absorbance value, minor and major components and quality characteristics changes were surveyed during a year storage. “Saurani” olive oil samples weren’t categorized as EVOO according to the trade standards of International Olive Council (IOC) based on peroxide value, UV absorbance values after five and two months of storing, respectively. Free fatty acid content of VOO samples increased during 12 months’ storage, but it was under the IOC limitation for extra virgin olive oil (< 0.8%). According to the results, color values of VOO changed from green to yellow while UV absorbance values altered during storage. Total phenol content decreased from 342.95 to 252.42 ppm in EVOO samples during a year storage time. Luteolin was the most abundant phenolic compound and its decrement was 10%. Tyrosol content of VOO samples increased from 2.80 to 8.81 ppm. Except tyrosol, other phenolic compounds’ concentration decreased after a year storage time. α-tocopherol contents of VOO sample were 324.60 ppm. After 12 months of storage, about 20.48% of α-tocopherol content was destroyed. Amounts of phenolic and tocopherol isomers decreased during storage as expected. Results of this study showed that chemical composition and oxidative stability of VOO samples changed significantly.

scholarly journals Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 6 ◽  
Author(s):  
Esmaeil Ghanbari Shendi ◽  
Dilek Sivri Ozay ◽  
Mucahit Taha Ozkaya ◽  
Nimeti Feyza Ustunel
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Total Phenol Content ◽  
Processing Unit ◽  
Oil Processing ◽  
One Year

The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for the monocultivar olive oil production. Changes on the free fatty acid, peroxide value, UV absorption values, total phenol content, phenolic and tocopherol profiles, and sensory properties of EVOO samples were determined for 12 months. Results showed that fresh “Tavşan Yüreği” EVOO was classified as EVOO declared by the International Olive Council (IOC) standards-based in terms of chemical and sensory properties. It had a sensory profile with an equilibrated taste of intense fruitiness and medium bitterness and pungency at the end of one year. Although positive attributes (fruitiness, bitterness, and pungency) slightly decreased, color values of EVOO changed from green to yellow. Although total phenols content of EVOO samples were 385.27 ± 0.908 ppm at the beginning of storage, it decreased to 327.58 ± 0.212 ppm after a year storing. Luteolin was the most abundant phenolic compound and its content decreased by 14% at the end of storage, while tyrosol content of EVOO increased from 12 to 36.17 ppm. After twelve months, α-tocopherol contents decreased 22.38%. Using Mobile Olive Oil Processing Unit increased oxidative stability and quality of extracted EVOO.

scholarly journals Effect of storage time and gamma irradiation on the chemical properties of olive (Olea europaea) oils

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
M. Al-Bachir
Keyword(s):  
Gamma Irradiation ◽  
Olive Oil ◽  
Iodine Value ◽  
Storage Time ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Saponification Value ◽  
And Storage

The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV), and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg-1oil, 0.025 mg MDA kg-1 oil, 314.71 mg gallic acid kg-1 oil, 93.38 gI2 100 g-1 oil and 194.88 mg KOH g-1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.

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