Effects of flavouring methods on the colour of olive oil

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43919575" target="_blank" >RIV/62156489:43210/20:43919575 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effects of flavouring methods on the colour of olive oil
Original language description
Olive oil flavouring is a traditional practice in the Mediterranean gastronomy. The aim of this work is to compare the effects of various flavouring techniques on the oil colour. Rosemary was used in three flavouring methods: infusion by fresh herbs, infusion by dried herbs and the addition of essential oils into olive oil. Samples were stored for three months and colour was analysed. In particular, sensorial tests by trained panels were conducted. Colour was measured by a colorimeter using the CIELab colour space system. The obtained results evidenced that infusion by fresh rosemary had the biggest effect on the colour. Colour sensorial tests showed that flavouring by fresh herbs significantly changed colour and increased turbidity of the oil. Panellists perceived colour change from yellow to yellow-green colour and noticed a higher level of turbidity in this flavouring method. Sensorial tests also analysed the acceptance of turbidity; flavouring by essential oil had the highest score in this attribute noting that less turbid flavoured results were more acceptable. The change of colour was characterised by CIELab Colour Space and the change of colour was expressed by ΔE* value. The highest value was measured in fresh herb flavoured oils which correlates with sensorial analysis.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2020: Proceedings of International PhD Students Conference
ISBN
978-80-7509-765-1
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
318-323
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 11, 2020
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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