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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 Tongue

2018Journal article Open access
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dc.contributor.authorPrata, Rafaela
dc.contributor.authorPereira, J.A.
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorDias, L.G.
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorCasal, Susana
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-08-03T10:31:27Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-08-03T10:31:27Z
dc.date.issued2018
dc.description.abstractOlive 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.en_EN
dc.description.sponsorshipThis 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).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPrata, 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. 1-10en_EN
dc.identifier.doi10.1155/2018/7826428en_EN
dc.identifier.issn0146-9428
dc.identifier.urihttp://hdl.handle.net/10198/17918
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationCharacterization of wild and ancient olive trees for its valorization”
dc.titleOlive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongueen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCharacterization of wild and ancient olive trees for its valorization”
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00616%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F104038%2F2014/PT
oaire.fundingStream5876
oaire.fundingStream5876
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oaire.fundingStream5876
person.familyNamePereira
person.familyNameRodrigues
person.familyNameDias
person.familyNamePeres
person.givenNameJosé Alberto
person.givenNameNuno
person.givenNameLuís G.
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-id611F-80B2-A7C1
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person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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