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Flavoured and fortified olive oils - Pros and cons

2022Journal article Open access
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dc.contributor.authorLamas, Sandra
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorPeres, António M.
dc.contributor.authorPereira, J.A.
dc.date.accessioned2022-05-18T10:42:02Z
dc.date.available2022-05-18T10:42:02Z
dc.date.issued2022
dc.description.abstractFlavouring and fortifying virgin olive oils is an increasing commercial trend, aiming to meet new consumers’ preferences and provide new differentiated products. These practices usually positively impact the oils’ sensory profile and chemical composition, increasing their natural richness on bioactive compounds. However, some negative effects have also been reported. Scope and approach: This review provides a summary of common flavouring/fortification techniques as well as of the usual natural agents used. Co-extraction, contact and essential oils incorporation techniques are addressed. Usually, flavouring/fortification enhances desirable sensory sensations, and shelf-life, and promotes the incorporation of bioactive compounds like antioxidants. Also, the excess of flavouring may promote the appearance of unpleasant sensory sensations and, in some cases, results in pro-oxidant activity. Fortification, in turn, involves the incorporation of extracts rich in bioactive compounds, contributing to the nutritional and healthy enrichment of the olive oil. However, fortification may also increase the oil’s turbidity and/or promote the appearance of unpleasant sensory sensations, resulting in a less appealing oil, hindering the consumers’ purchasing. Key findings and conclusions: Although traditional in the Mediterranean, olive oil flavouring or fortification may have positive/negative effects at chemical and sensory levels. This awareness is of paramount commercial importance and can be used as a decision-maker tool for olive oil producers. Thus, the advantages/disadvantages of the different methodologies are discussed, and some perspectives and possible future directions are proposed and briefly discussed.pt_PT
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) unit and SusTEC (LA/P/0007/2020); to Project “GreenHealth - Digital strategies in biological assets to improve well-being and promote green health” (Norte-01-0145-FEDER- 000042) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLamas, Sandra; Rodrigues, Nuno; Peres, António M.; Pereira, J.A. (2022). Flavoured and fortified olive oils - Pros and cons. Food Science & Technology. EISSN 0924-2244. 124, p. 108-127pt_PT
dc.identifier.doi10.1016/j.tifs.2022.04.013pt_PT
dc.identifier.eissn0924-2244
dc.identifier.urihttp://hdl.handle.net/10198/25480
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationLA/P/0007/2020pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectVirgin olive oilpt_PT
dc.subjectFlavouring techniquespt_PT
dc.subjectFortificationpt_PT
dc.subjectAdvantages and disadvantagespt_PT
dc.titleFlavoured and fortified olive oils - Pros and conspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.endPage127pt_PT
oaire.citation.startPage108pt_PT
oaire.citation.titleTrends in Food Science & Technologypt_PT
oaire.citation.volume124pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLamas
person.familyNameRodrigues
person.familyNamePeres
person.familyNamePereira
person.givenNameSandra
person.givenNameNuno
person.givenNameAntónio M.
person.givenNameJosé Alberto
person.identifier107333
person.identifier.ciencia-id311F-FE90-417F
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-4334-1636
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridI-8470-2012
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57225883755
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id57204366348
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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