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Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species
Author(s) -
Asensio Claudia M.,
Nepote Valeria,
Grosso Nelson R.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12233
Subject(s) - peroxide value , olive oil , control sample , food science , chemistry , darkness , essential oil , sensory analysis , lipid oxidation , mathematics , horticulture , botany , biology , antioxidant , biochemistry
Summary The objective of this study was to evaluate chemical and physical stability and consumers' acceptance of olive oil flavoured with oregano essential oils ( EO s; C ompacto, C ordobes, C riollo and M endocino). Samples of olive oil were added with 0.05% EO and stored in dark ( D ) and light ( L ) conditions for 126 days. Samples with oregano EO had lower lipid oxidation indicator values [ K 232, K 269, peroxide value ( PV ) and anisidine value], especially in darkness. Olive oil with C ordobes EO in D had the lowest PV (18.71 meq O 2 kg −1 ). Using prediction equations, 20 meq O 2 kg −1 PV in olive oil should be reached in 34 days in L control sample and in 126 days in the C ordobes EO sample in darkness. Samples with C ordobes and C riollo EO s in darkness had the highest chlorophyll content after 126 days (2.91 and 2.88 mg kg −1 , respectively). Sensory analysis showed that oregano EO addition in olive oil was detected by panellists in discriminative test and affected consumer acceptance.