title: How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.
abstract: With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.
authors.forename: Manel
authors.initials: M
authors.lastname: Issaoui
authors.forename: Guido
authors.initials: G
authors.lastname: Flamini
authors.forename: Sondess
authors.initials: S
authors.lastname: Souid
authors.forename: Alessandra
authors.initials: A
authors.lastname: Bendini
authors.forename: Sara
authors.initials: S
authors.lastname: Barbieri
authors.forename: Ines
authors.initials: I
authors.lastname: Gharbi
authors.forename: Tullia Gallina
authors.initials: TG
authors.lastname: Toschi
authors.forename: Pier Luigi
authors.initials: PL
authors.lastname: Cioni
authors.forename: Mohamed
authors.initials: M
authors.lastname: Hammami
mesh_terms: D000328:Adult; D003258:Consumer Behavior; D005260:Female; D005421:Flavoring Agents / Q000032:analysis*; D005503:Food Additives / Q000032:analysis*; D006801:Humans; D008297:Male; D000069463:Olive Oil / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000032:analysis*; D017365:Spices / Q000032:analysis*; D013649:Taste; D055815:Young Adult
chemical_list: D005421:Flavoring Agents; D005503:Food Additives; D000069463:Olive Oil; D010936:Plant Extracts