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Effect of malaxation temperature on olive oil chemical and sensory profiles and their evaluation using an electronic tongue

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Resumo:Olive oil is highly appreciated due to its nutritional and organoleptic characteristics. Olive oils rich in bioactive compounds can be obtained by optimizing the time and temperature of the malaxation process. In this sense, this study aimed investigating the effect of the malaxation temperature (22 to 34°C) on the olive oil's physicochemical and sensory quality and, in more detail, on the phenolic profile. So, virgin olive oils were produced (November 2018), using olives from cv. Cobrancosa. Furthermore, the possibility of using an electronic tongue, i.e., a multisensor potentiometric device, comprising non-specific lipid polymeric with cross-sensitivity sensor membranes, to monitor the malaxation temperature influence on the olive oil's quality and phenolic composition, was evaluated. For that, multivariate statistical tools were developed for discriminating the olive oils according to the malaxation conditions as well as to predict some key quality parameters, including the extinction coefficients (K232, K268 and |ΔK|), free acidity, oxidative stability, peroxide value, bitterness index, total phenols, phenolic composition and gustatory-retronasal positive attributes. The study aims to determine the best malaxation temperature as well as to assess the versatility of the electronic tongue as a single-run, fast and cost-effective analytical device for olive oils quality evaluation.
Autores principais:Marx, Ítala
Outros Autores:Rodrigues, Nuno; Veloso, Ana C.A.; Casal, Susana; Pereira, J.A.; Peres, António M.
Assunto:Electrochemical device Olive oil Quality parameters
Ano:2019
País:Portugal
Tipo de documento:documento de conferência
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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