Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

Detalhes bibliográficos
Autor(a) principal: Malheiro, Ricardo
Data de Publicação: 2017
Outros Autores: Rodrigues, Nuno, Bissaro, Camila Andressa, Leimann, Fernanda Vitória, Casal, Susana, Ramalhosa, Elsa, Pereira, J.A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/15081
Resumo: The changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30 min) in the volatile profile and sensory attributes of olive oil from cv. Cobrançosa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall). Sensory attributes were improved to leaves addition, mainly green and fruitiness attributes in olfactory and gustatory-olfactory sensations, but high malaxation times ( > 30 min) reduced pungent and bitter notes. Leaves addition increased the amounts of total volatiles, particularly the GLV's (green leaves volatiles) (E)-2-hexenal, (Z)-3-hexenal, and (Z)-3-hexenyl acetate, directly correlated with the improved sensory attributes. RSM models a showed positive linear effect with leaves addition, but a negative effect with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill industry, while enabling the reduction of malaxation times and by-product amounts. Practical applications: The results obtained clearly open new lines of research to use olive leaves, a sub-product of olive oil extraction, in a valuable way. Olive leaves can be used as natural sources of odorants for olive oils. Furthermore, their use during the extraction of olive oils from overmature olives may also lead to an improvement of the volatile fraction and provide enhanced sensory properties to the consumers, thus conferring an added value to these oils. Another important practical application is the extraction process. In our work, we advise to optimize both the percentage of leaves and the malaxation time as much as possible, as they facilitate both sensory and volatile fractions of the extracted olive oils. Sensory attributes are improved to leaves addition, mainly green and fruitiness attributes in olfactory 17 and gustatory-olfactory sensations, but high malaxation times ( > 30 min) reduced pungent and bitter 18 notes. Leaves addition increase the amounts of total volatiles, particularly the GLV's (green leaves 19 volatiles) (E)-2-hexenal, (Z)-3-hexenal, and (Z)-3-hexenyl acetate, directly cor related with the improved 20 sensory attributes. RSM models a show positive linear effect with leaves addition, but a negative effect 21 with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill 22 industry, while enabling the reduction of malaxation times and by-product amounts.
id RCAP_d68d29135800d7021cc790c13823b860
oai_identifier_str oai:bibliotecadigital.ipb.pt:10198/15081
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Improvement of sensorial and volatile profiles of olive oil by addition of olive leavesOlive leavesMalaxationOlive oilSensorialResponse surfaceThe changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30 min) in the volatile profile and sensory attributes of olive oil from cv. Cobrançosa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall). Sensory attributes were improved to leaves addition, mainly green and fruitiness attributes in olfactory and gustatory-olfactory sensations, but high malaxation times ( > 30 min) reduced pungent and bitter notes. Leaves addition increased the amounts of total volatiles, particularly the GLV's (green leaves volatiles) (E)-2-hexenal, (Z)-3-hexenal, and (Z)-3-hexenyl acetate, directly correlated with the improved sensory attributes. RSM models a showed positive linear effect with leaves addition, but a negative effect with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill industry, while enabling the reduction of malaxation times and by-product amounts. Practical applications: The results obtained clearly open new lines of research to use olive leaves, a sub-product of olive oil extraction, in a valuable way. Olive leaves can be used as natural sources of odorants for olive oils. Furthermore, their use during the extraction of olive oils from overmature olives may also lead to an improvement of the volatile fraction and provide enhanced sensory properties to the consumers, thus conferring an added value to these oils. Another important practical application is the extraction process. In our work, we advise to optimize both the percentage of leaves and the malaxation time as much as possible, as they facilitate both sensory and volatile fractions of the extracted olive oils. Sensory attributes are improved to leaves addition, mainly green and fruitiness attributes in olfactory 17 and gustatory-olfactory sensations, but high malaxation times ( > 30 min) reduced pungent and bitter 18 notes. Leaves addition increase the amounts of total volatiles, particularly the GLV's (green leaves 19 volatiles) (E)-2-hexenal, (Z)-3-hexenal, and (Z)-3-hexenyl acetate, directly cor related with the improved 20 sensory attributes. RSM models a show positive linear effect with leaves addition, but a negative effect 21 with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill 22 industry, while enabling the reduction of malaxation times and by-product amounts.Ricardo Malheiro thanks FCT, POPH-QREN and FSE for the Post-Doctoral grant (SFRH/BPD/111901/2015).Biblioteca Digital do IPBMalheiro, RicardoRodrigues, NunoBissaro, Camila AndressaLeimann, Fernanda VitóriaCasal, SusanaRamalhosa, ElsaPereira, J.A.2018-01-25T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15081engMalheiro, Ricardo; Rodrigues, Nuno; Bissaro, Camila; Leimann, Fernanda; Casal, Susana; Ramalhosa, Elsa; Pereira, J.A. (2017) – Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves. European Journal of Lipid Science and Technology. ISSN 1438-7697. 119, p. 1-111438-769710.1002/ejlt.201700177info: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:RCAAP2023-11-21T10:35:37Zoai:bibliotecadigital.ipb.pt:10198/15081Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:52.428086Repositório 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 Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
title Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
spellingShingle Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
Malheiro, Ricardo
Olive leaves
Malaxation
Olive oil
Sensorial
Response surface
title_short Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
title_full Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
title_fullStr Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
title_full_unstemmed Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
title_sort Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
author Malheiro, Ricardo
author_facet Malheiro, Ricardo
Rodrigues, Nuno
Bissaro, Camila Andressa
Leimann, Fernanda Vitória
Casal, Susana
Ramalhosa, Elsa
Pereira, J.A.
author_role author
author2 Rodrigues, Nuno
Bissaro, Camila Andressa
Leimann, Fernanda Vitória
Casal, Susana
Ramalhosa, Elsa
Pereira, J.A.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Malheiro, Ricardo
Rodrigues, Nuno
Bissaro, Camila Andressa
Leimann, Fernanda Vitória
Casal, Susana
Ramalhosa, Elsa
Pereira, J.A.
dc.subject.por.fl_str_mv Olive leaves
Malaxation
Olive oil
Sensorial
Response surface
topic Olive leaves
Malaxation
Olive oil
Sensorial
Response surface
description The changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30 min) in the volatile profile and sensory attributes of olive oil from cv. Cobrançosa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall). Sensory attributes were improved to leaves addition, mainly green and fruitiness attributes in olfactory and gustatory-olfactory sensations, but high malaxation times ( > 30 min) reduced pungent and bitter notes. Leaves addition increased the amounts of total volatiles, particularly the GLV's (green leaves volatiles) (E)-2-hexenal, (Z)-3-hexenal, and (Z)-3-hexenyl acetate, directly correlated with the improved sensory attributes. RSM models a showed positive linear effect with leaves addition, but a negative effect with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill industry, while enabling the reduction of malaxation times and by-product amounts. Practical applications: The results obtained clearly open new lines of research to use olive leaves, a sub-product of olive oil extraction, in a valuable way. Olive leaves can be used as natural sources of odorants for olive oils. Furthermore, their use during the extraction of olive oils from overmature olives may also lead to an improvement of the volatile fraction and provide enhanced sensory properties to the consumers, thus conferring an added value to these oils. Another important practical application is the extraction process. In our work, we advise to optimize both the percentage of leaves and the malaxation time as much as possible, as they facilitate both sensory and volatile fractions of the extracted olive oils. Sensory attributes are improved to leaves addition, mainly green and fruitiness attributes in olfactory 17 and gustatory-olfactory sensations, but high malaxation times ( > 30 min) reduced pungent and bitter 18 notes. Leaves addition increase the amounts of total volatiles, particularly the GLV's (green leaves 19 volatiles) (E)-2-hexenal, (Z)-3-hexenal, and (Z)-3-hexenyl acetate, directly cor related with the improved 20 sensory attributes. RSM models a show positive linear effect with leaves addition, but a negative effect 21 with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill 22 industry, while enabling the reduction of malaxation times and by-product amounts.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-01-25T10:00:00Z
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/10198/15081
url http://hdl.handle.net/10198/15081
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Malheiro, Ricardo; Rodrigues, Nuno; Bissaro, Camila; Leimann, Fernanda; Casal, Susana; Ramalhosa, Elsa; Pereira, J.A. (2017) – Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves. European Journal of Lipid Science and Technology. ISSN 1438-7697. 119, p. 1-11
1438-7697
10.1002/ejlt.201700177
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 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799135296738033664