Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/17918 |
Resumo: | Olive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds. The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. This work confirmed that oven and microwave heating significantly reduced total phenolic contents (P value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes (P value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations. Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents (0.8075 ≤ R -Pearson ≤ 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of 94 ± 4 %, for repeated K -fold cross-validation) of olive oils subjected to intense microwave heating (5-10 min, 160-205°C) from those processed under usual cooking conditions (oven heating during 15-60 min or microwave heating during 1.5-3 min, 72-165°C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles. |
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Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic TongueOlive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds. The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. This work confirmed that oven and microwave heating significantly reduced total phenolic contents (P value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes (P value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations. Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents (0.8075 ≤ R -Pearson ≤ 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of 94 ± 4 %, for repeated K -fold cross-validation) of olive oils subjected to intense microwave heating (5-10 min, 160-205°C) from those processed under usual cooking conditions (oven heating during 15-60 min or microwave heating during 1.5-3 min, 72-165°C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles.This work was financially supported by Associate Laboratory LSRE-LCM, Project POCI-01-0145-FEDER-006984; CQ-VR, Project UID/QUI/00616/2013; CEB, Project UID/BIO/ 04469/2013; REQUIMTE-LAQV, Project UID/QUI/50006/2013; and CIMO, Strategic Project PEst-OE/AGR/UI0690/2014, all funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE2020-Programa Operacional Competitividade e Internacionalizac¸˜ao (POCI) and by national funds through Fundação para a Ciência e a Tecnologia (FCT), Portugal. Nuno Rodrigues acknowledges FCT, POPH-QREN, and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).Biblioteca Digital do IPBPrata, RafaelaPereira, J.A.Rodrigues, NunoDias, L.G.Veloso, Ana C.A.Casal, SusanaPeres, António M.2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/17918engPrata, Rafaela; Pereira, José A.; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C.A.; Casal, Susana; Peres, António M. (2018). Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue. Journal of Food Quality. ISSN 0146-9428. p. 1-100146-942810.1155/2018/7826428info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:41:05Zoai:bibliotecadigital.ipb.pt:10198/17918Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:07:50.107182Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
title |
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
spellingShingle |
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue Prata, Rafaela |
title_short |
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
title_full |
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
title_fullStr |
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
title_full_unstemmed |
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
title_sort |
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
author |
Prata, Rafaela |
author_facet |
Prata, Rafaela Pereira, J.A. Rodrigues, Nuno Dias, L.G. Veloso, Ana C.A. Casal, Susana Peres, António M. |
author_role |
author |
author2 |
Pereira, J.A. Rodrigues, Nuno Dias, L.G. Veloso, Ana C.A. Casal, Susana Peres, António M. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Prata, Rafaela Pereira, J.A. Rodrigues, Nuno Dias, L.G. Veloso, Ana C.A. Casal, Susana Peres, António M. |
description |
Olive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds. The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. This work confirmed that oven and microwave heating significantly reduced total phenolic contents (P value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes (P value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations. Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents (0.8075 ≤ R -Pearson ≤ 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of 94 ± 4 %, for repeated K -fold cross-validation) of olive oils subjected to intense microwave heating (5-10 min, 160-205°C) from those processed under usual cooking conditions (oven heating during 15-60 min or microwave heating during 1.5-3 min, 72-165°C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/17918 |
url |
http://hdl.handle.net/10198/17918 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Prata, Rafaela; Pereira, José A.; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C.A.; Casal, Susana; Peres, António M. (2018). Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue. Journal of Food Quality. ISSN 0146-9428. p. 1-10 0146-9428 10.1155/2018/7826428 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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