Effects of flavouring methods on the colour of olive oil

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Effects of flavouring methods on the colour of olive oil

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effects of flavouring methods on the colour of olive oil

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

318-323

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

11. 11. 2020

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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