Autor(es): Kessler, Júlia C. ; Vieira, Vanessa ; Martins, Isabel M. ; Manrique, Yaidelin A. ; Ferreira, Patrícia ; Calhelha, Ricardo C. ; Afonso, Andreia ; Barros, Lillian ; Rodrigues, Alírio ; Dias, Madalena M.
Data: 2022
Identificador Persistente: http://hdl.handle.net/10198/25191
Origem: Biblioteca Digital do IPB
Assunto(s): R. officinalis L.; Essential oil; Supercritical fluid extraction; Aromatic food ingredient; Sensory analysis
The potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of α-pinene, eucalyptol, S-verbenone and camphor, contributing for the green, fresh, citric, and woody as main sensory notes. The odour threshold (ODT) value (less than 3.0 × 10- 3 μg⋅mL- 1) and the cytotoxic potential (ca. 220 μg∙mL- 1) defined the concentration range for food application. The most promising extract was added to bread doughs and the final volatile profile was characterised by GC-MS through HS-SPME over time. Among the 34 compounds found, furfural showed an evident contribution in the bread crust aroma, which persisted over four hours of storage, contributing to a pleasant bread fragrance according to the evaluators. This study aims to represent a stepping stone for the use of natural aromas as ingredients for the development of innovative food products.
