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

2019Conference object Open access
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dc.contributor.authorMarx, Ítala
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorCasal, Susana
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2019-10-29T17:55:32Z
dc.date.available2019-10-29T17:55:32Z
dc.date.issued2019
dc.description.abstractOlive 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.pt_PT
dc.description.sponsorshipThis work was financially supported by Associate Laboratory LSRE-LCM - UID/EQU/50020/2019, strategic funding UID/BIO/04469/2019 -CEB and BioTecNorte operation (NORTE-01-0145-FEDER-000004), strategic project PEst-OE/AGR/UI0690/2014 -CIMO and by UID/QUI/50006/2019 funded by FCT/MCTES (PIDDAC) through national funds. I.M.G. Marx would also like to acknowledge FCT/MCTES for the Ph.D. grant number SFRH/BD/137283/2018.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMarx, Ítala; Rodrigues, Nuno; Veloso, Ana C.A.; Casal, Susana; Pereira, J.A.; Peres, António M. (2019). Effect of malaxation temperature on olive oil chemical and sensory profiles and their evaluation using an electronic tongue. In 17º Euro Fed Lipid Congress. Sevilhapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/19715
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationLaboratory of Separation and Reaction Engineering
dc.relationCentre of Biological Engineering - University of Minho
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectElectrochemical devicept_PT
dc.subjectOlive oilpt_PT
dc.subjectQuality parameterspt_PT
dc.titleEffect of malaxation temperature on olive oil chemical and sensory profiles and their evaluation using an electronic tonguept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleLaboratory of Separation and Reaction Engineering
oaire.awardTitleCentre of Biological Engineering - University of Minho
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FEQU%2F50020%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FBIO%2F04469%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F50006%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.citation.conferencePlaceSevilha, Espanhapt_PT
oaire.citation.title17º Euro Fed Lipid Congresspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream5876
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameMarx
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameÍtala
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
person.identifier107333
person.identifier.ciencia-id2717-C420-DEAE
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person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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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.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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