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Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

2021Artigo científico Acesso aberto
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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.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T12:40:07Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T12:40:07Z
dc.date.issued2021
dc.description.abstractOlive oil is consumed worldwide due to its appreciated sensory attributes and health benefits, which are related with its fatty acid profile and richness in phenolic compounds that support a health claim concerning olive oil protective effects on blood lipids. However, to ensure that oils possess a rich phenolic content, the extraction conditions can be optimised. Therefore, the effects of malaxation temperature (22, 28 and 34 °C) on the physicochemical and sensory characteristics of cv. Cobrançosa olive oils were evaluated. The oils extracted at 22 °C had an overall better physicochemical quality (higher total phenols content, greater oxidative stability, lower free acidity and oxidation markers) and more intense positive sensory sensations (higher bitterness and pungency). Additionally, this study showed that a potentiometric electronic tongue could be used to discriminate oils taking into account the effect of malaxation temperature on the overall physicochemical and sensory scores (all samples correctly classified for leave-one-out cross-validation) with a predictive classification similar to that achieved by trained panellists. This finding strengthens the hypothesis that this device could be used as a complementary/alternative taste tool for assessing the impact of the extraction conditions on the oils’ physicochemical and sensory characteristics.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020), to CEB (UIDB/04469/2020), to REQUIMTE-LAQV (UIDB/50006/2020) units and to BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte 2020 - Programa Operacional Regional do Norte. Ítala M.G. Marx also acknowledges the PhD research grant (SFRH/BD/137283/2018) provided by FCT. Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationMarx, Ítala M.G.; Rodrigues, Nuno; Veloso, Ana C.A.; Casal, Susana; Pereira, José A.; Peres, António M. (2021). Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue. LWT - Food Science and Technology. ISSN 0023-6438. 137, p. 1-9en_EN
dc.identifier.doi10.1016/j.lwt.2020.110426en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/24242
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationCentre of Biological Engineering of the 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.subjectChemometricsen_EN
dc.subjectElectronic tongueen_EN
dc.subjectHealth claimen_EN
dc.subjectMalaxationen_EN
dc.subjectOlive oil qualityen_EN
dc.titleEffect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongueen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDB/04469/2020
oaire.awardNumberUIDB/50006/2020
oaire.awardNumberSFRH/BD/137283/2018
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleCentre of Biological Engineering of the 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/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
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
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person.identifier.ciencia-idF41D-B424-5F78
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
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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
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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