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As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

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Abstract

Extra-virgin olive oils used in the production of flavoured oils can derive from a single cultivar or can be a blend of two or more mono-varietal oils. In order to investigate the effects of the characteristics of the oil blends on the quality of the deriving flavoured oils, three mono-cultivar extra-virgin olive oils (Coratina, Peranzana, Ogliarola) were used to produce three blends, which were successively flavoured by infusion. From each blend, three types of flavoured olive oils were produced: basil, chilli pepper, and garlic + chilli pepper. Mono-varietal extra-virgin olive oils, blends, and flavoured oils were submitted for routine analyses and for determination of polar compounds, phenolic profile, antioxidant activity, and volatile profiles. The panel and consumer tests were also carried out on the flavoured oils. Along with the undoubted influence of the flavouring agents, the quality parameters of each blend changed and their changes greatly depend on the starting blend. The parameters mostly affected by oil blend were: acidity, K232, peroxide values, diacylglycerols, polar compounds, total phenolics, antioxidant activity, and phenolics such as p-coumaric acid, tyrosol acetate, vanillic acid, tyrosol, hydroxytyrosol, hydroxytyrosol acetate, dialdehydic form of elenolic acid linked to tyrosol, and ligstroside aglycone, oleuropein aglycone. The effects of oil blending were rather limited on volatile profiles and sensory characteristics.

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Acknowledgments

Research supported with the contribution of a project co-financed by EU “P.O. Puglia FESR 2007/2013, Asse I, Linea 1.2, Azione 1.2.4, Bando – Aiuti a sostegno dei partenariati regionali per l’innovazione. Investiamo nel vostro futuro”.

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Authors and Affiliations

  1. Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli 25, 71122, Foggia, Italy

    Antonietta Baiano, Maria Assunta Previtali, Ilaria Viggiani & Gabriella Varva

  2. Dipartimento di Scienze del Suolo della Pianta e degli Alimenti, Sezione di Scienze e Tecnologie Alimentari, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126, Bari, Italy

    Giacomo Squeo, Vito Michele Paradiso, Carmine Summo, Tommaso Gomes & Francesco Caponio

Authors
  1. Antonietta Baiano
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  2. Maria Assunta Previtali
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  3. Ilaria Viggiani
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  4. Gabriella Varva
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  5. Giacomo Squeo
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  6. Vito Michele Paradiso
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  7. Carmine Summo
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  8. Tommaso Gomes
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  9. Francesco Caponio
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Correspondence to Antonietta Baiano.

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Baiano, A., Previtali, M.A., Viggiani, I. et al. As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils. Eur Food Res Technol 242, 1693–1708 (2016). https://doi.org/10.1007/s00217-016-2669-1

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  • DOI: https://doi.org/10.1007/s00217-016-2669-1

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