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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Food Science &amp; Nutrition

ISSN

2048-7177

e-ISSN

2048-7177

Svazek periodika

11

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

12

Strana od-do

6648-6659

Kód UT WoS článku

001047091100001

EID výsledku v databázi Scopus

2-s2.0-85167654624