Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception

RSC Advances ◽  
2015 ◽  
Vol 5 (62) ◽  
pp. 50259-50267 ◽  
Author(s):  
Emin Yılmaz ◽  
Mustafa Öğütcü
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Consumer Perception ◽  
Hazelnut Oil

Sensory and consumer tests showed that virgin olive oil- and hazelnut oil–beeswax oleogels could be spreadable margarine and butter alternatives.

scholarly journals Detection of Hazelnut Oil in Virgin Olive Oil by Assessment of Free Sterols and Triacylglycerols

2001 ◽  
Vol 84 (5) ◽  
pp. 1534-1542 ◽  
Author(s):  
Stefania Vichi ◽  
Lorena Pizzale ◽  
Emilio Toffano ◽  
Renzo Bortolomeazzi ◽  
Lanfranco Conte
Keyword(s):  
Olive Oil ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Hazelnut Oil ◽  
Phase Extraction ◽  
Silica Column ◽  
Free Sterols ◽  
Oil Fractions ◽  
Triacylglycerol Analysis ◽  
Statistical Certainty

Abstract Free sterols were evaluated as factors for discriminating between genuine virgin olive oil and hazelnut-mixed virgin olive oil. Numeric analyses of the results amplified the differences between groups. The application of this method to virgin olive oil samples and their mixtures with 10% hazelnut oil distinguished between genuine and nongenuine virgin olive oil with statistical certainty. Triacylglycerol analysis was tested for the same purpose by using parameter ΔECN42, but although it possessed a discriminating capacity, it alone could not distinguish the aforementioned groups with sufficient certainty. Free Δ7-sterols data were combined with ΔECN42 data into a single discriminating function to improve differentiation and bring more ruggedness, and for detection of low amounts (10%) of hazelnut oil in virgin olive oil. In fact, the values obtained by addition of Δ7-sterol data and ΔECN42 data showed a higher discriminating capacity than single parameters. In a single operation the method produced all the oil fractions necessary for analysis of free sterols and triacylglycerols with ECN42. Solid-phase extraction was applied in substitution of traditional chromatography on a silica column.

scholarly journals Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil

2018 ◽  
Vol 245 (5) ◽  
pp. 1021-1029 ◽  
Author(s):  
Marcos Flores García ◽  
Claudia E. Vergara ◽  
Oscar Forero-Doria ◽  
Luis Guzman ◽  
Maria del Carmen Perez-Camino
Keyword(s):  
Comparative Study ◽  
Thermal Behavior ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Hazelnut Oil ◽  
Chemical Evaluation ◽  
Gevuina Avellana

Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception

2018 ◽  
Vol 21 ◽  
pp. 66-71 ◽  
Author(s):  
Gabriel D Fernandes ◽  
Ana Claudia Ellis ◽  
Adriana Gámbaro ◽  
Daniel Barrera-Arellano
Keyword(s):  
Olive Oil ◽  
Sensory Evaluation ◽  
Virgin Olive Oil ◽  
Consumer Perception ◽  
Panel Analysis ◽  
High Quality

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

2008 ◽  
Vol 110 (1) ◽  
pp. 248-256 ◽  
Author(s):  
Emma Chiavaro ◽  
Elena Vittadini ◽  
Maria Teresa Rodriguez-Estrada ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini
Keyword(s):  
Olive Oil ◽  
Differential Scanning Calorimeter ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Hazelnut Oil

scholarly journals Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 287 ◽  
Author(s):  
González-Domínguez ◽  
Sayago ◽  
Morales ◽  
Fernández-Recamales
Keyword(s):  
Regression Model ◽  
Olive Oil ◽  
Food Industry ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Hazelnut Oil ◽  
Excellent Performance ◽  
Model Based ◽  
Oil Components ◽  
Luminescent Method

The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration.

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