How storage time affects sensory, chemical, and physical characteristics of flavored olive oil

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F23%3A43923849" target="_blank" >RIV/62156489:43210/23:43923849 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1002/fsn3.3613" target="_blank" >https://doi.org/10.1002/fsn3.3613</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/fsn3.3613" target="_blank" >10.1002/fsn3.3613</a>

Result language

angličtina

Original language name

How storage time affects sensory, chemical, and physical characteristics of flavored olive oil

Original language description

The objectives of this study were to evaluate sensory, chemical, and physical characteristics of olive oil prepared by three flavoring methods and analyze changes during storage (0, 3, and 6 months). Favored olive oil was prepared by three flavoring methods (fresh, dried, and essential oil). Selected sensory, chemical, and color parameters were monitored based on international standards. The color was determined by spectrophotometer. The results confirmed that storage time and flavoring method affect sensory characteristics of the oil. Fresh garlic oil had significantly lower (p &lt; .05) fruity smell. The level of pungent taste significantly increased (p &lt; .05) in the dried rosemary oil, rosemary essential oil, and fresh and dried garlic flavored oils. The intensity of rosemary smell in the sample flavored with essential oil significantly decreased (p &lt; .05) during storage. Opposite effect was observed in the sample flavored with dried rosemary, where the smell significantly increased (p &lt; .05) during storage. The intensity of taste significantly increased (p &lt; .05) in samples flavored by dried rosemary during storage. The peroxide value of all flavored oils samples increased (p &lt; .05) during storage compared to unflavored oil where peroxide value did not change. Color indicators L*, a*, and b* show that addition of fresh rosemary causes the greatest change in olive oil color. The color change, especially the turbidity, was not perceived positive by tasters.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Science &amp; Nutrition

ISSN

2048-7177

e-ISSN

2048-7177

Volume of the periodical

11

Issue of the periodical within the volume

10

Country of publishing house

US - UNITED STATES

Number of pages

12

Pages from-to

6648-6659

UT code for WoS article

001047091100001

EID of the result in the Scopus database

2-s2.0-85167654624