title: Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.
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.
authors.affiliation: 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.
authors.forename: Francesco
authors.initials: F
authors.lastname: Caponio
authors.affiliation: 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.
authors.forename: Viviana
authors.initials: V
authors.lastname: Durante
authors.affiliation: Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Gabriella
authors.initials: G
authors.lastname: Varva
authors.affiliation: 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.
authors.forename: Roccangelo
authors.initials: R
authors.lastname: Silletti
authors.affiliation: Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Maria Assunta
authors.initials: MA
authors.lastname: Previtali
authors.affiliation: Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Ilaria
authors.initials: I
authors.lastname: Viggiani
authors.affiliation: 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.
authors.forename: Giacomo
authors.initials: G
authors.lastname: Squeo
authors.affiliation: 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.
authors.forename: Carmine
authors.initials: C
authors.lastname: Summo
authors.affiliation: 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.
authors.forename: Antonella
authors.initials: A
authors.lastname: Pasqualone
authors.affiliation: 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.
authors.forename: Tommaso
authors.initials: T
authors.lastname: Gomes
authors.affiliation: Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Antonietta
authors.initials: A
authors.lastname: Baiano
mesh_terms: D000975:Antioxidants / Q000032:analysis; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D005421:Flavoring Agents; D005511:Food Handling / Q000379:methods*; D039823:Iridoids / Q000032:analysis; D013058:Mass Spectrometry; D000069463:Olive Oil / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D017365:Spices / Q000032:analysis*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000975:Antioxidants; D005421:Flavoring Agents; D039823:Iridoids; D000069463:Olive Oil; D010636:Phenols; D055549:Volatile Organic Compounds
keywords: Extra virgin olive oil; Flavouring method; Infusion method; Malaxation; Spices