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Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

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dc.contributor.authorMalheiro, Ricardo
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorBissaro, Camila Andressa
dc.contributor.authorLeimann, Fernanda Vitória
dc.contributor.authorCasal, Susana
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorPereira, J.A.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-29T10:39:42Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-29T10:39:42Z
dc.date.issued2017
dc.description.abstractThe changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30 min) in the volatile profile and sensory attributes of olive oil from cv. Cobrançosa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall). Sensory attributes were improved to leaves addition, mainly green and fruitiness attributes in olfactory and gustatory-olfactory sensations, but high malaxation times ( > 30 min) reduced pungent and bitter notes. Leaves addition increased the amounts of total volatiles, particularly the GLV's (green leaves volatiles) (E)-2-hexenal, (Z)-3-hexenal, and (Z)-3-hexenyl acetate, directly correlated with the improved sensory attributes. RSM models a showed positive linear effect with leaves addition, but a negative effect with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill industry, while enabling the reduction of malaxation times and by-product amounts. Practical applications: The results obtained clearly open new lines of research to use olive leaves, a sub-product of olive oil extraction, in a valuable way. Olive leaves can be used as natural sources of odorants for olive oils. Furthermore, their use during the extraction of olive oils from overmature olives may also lead to an improvement of the volatile fraction and provide enhanced sensory properties to the consumers, thus conferring an added value to these oils. Another important practical application is the extraction process. In our work, we advise to optimize both the percentage of leaves and the malaxation time as much as possible, as they facilitate both sensory and volatile fractions of the extracted olive oils. Sensory attributes are improved to leaves addition, mainly green and fruitiness attributes in olfactory 17 and gustatory-olfactory sensations, but high malaxation times ( > 30 min) reduced pungent and bitter 18 notes. Leaves addition increase the amounts of total volatiles, particularly the GLV's (green leaves 19 volatiles) (E)-2-hexenal, (Z)-3-hexenal, and (Z)-3-hexenyl acetate, directly cor related with the improved 20 sensory attributes. RSM models a show positive linear effect with leaves addition, but a negative effect 21 with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill 22 industry, while enabling the reduction of malaxation times and by-product amounts.pt_PT
dc.description.sponsorshipRicardo Malheiro thanks FCT, POPH-QREN and FSE for the Post-Doctoral grant (SFRH/BPD/111901/2015).
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMalheiro, Ricardo; Rodrigues, Nuno; Bissaro, Camila; Leimann, Fernanda; Casal, Susana; Ramalhosa, Elsa; Pereira, J.A. (2017) – Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves. European Journal of Lipid Science and Technology. ISSN 1438-7697. 119, p. 1-11
dc.identifier.doi10.1002/ejlt.201700177pt_PT
dc.identifier.issn1438-7697
dc.identifier.urihttp://hdl.handle.net/10198/15081
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationUnraveling the role of the enzymatic paths on olive oil phenolics and volatiles
dc.subjectOlive leaves
dc.subjectMalaxation
dc.subjectOlive oil
dc.subjectSensorial
dc.subjectResponse surface
dc.titleImprovement of sensorial and volatile profiles of olive oil by addition of olive leavesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleUnraveling the role of the enzymatic paths on olive oil phenolics and volatiles
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F111901%2F2015/PT
person.familyNameMalheiro
person.familyNameRodrigues
person.familyNameLeimann
person.familyNameRamalhosa
person.familyNamePereira
person.givenNameRicardo
person.givenNameNuno
person.givenNameFernanda Vitória
person.givenNameElsa
person.givenNameJosé Alberto
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id8F10-A04D-FC0D
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-7342-0511
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0001-6230-9597
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id25650218300
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id57204366348
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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