This research aimed to characterise an innovative‘gelato’(Italian-style artisanal ice cream) made by addingextra virgin olive oil (EVOO) as a functional ingredient, in order to provide health benefits and a characteristicflavour. We report the chemical-physical and sensory profile of an artisanal‘gelato’made by adding EVOO (10%w/w) characterised by medium biophenol content (228 mg kg−1) and a green-herbaceousflavour with amoderately bitter taste. The total phenolic content of the functional EVOO ice-cream was 25 ± 0.94 mg kg−1.The additional presence of EVOO added some key volatile compounds, includingtrans-2-hexenal, 1-hexanol,cis-3-hexen-1-ol andtrans-2-hexen-1-ol. Sensory analysis indicated the presence of a slight pungentflavour and“freshly cut grass”aroma, with a slight bitter note given by the EVOO in the ice cream.Thesefindings could lead to the formulation of ice creams in which EVOO is used to partially replace milk fat,with improvement of the nutritional profile, and designing new foods with innovativeflavours.

Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil

Paduano A.;
2019

Abstract

This research aimed to characterise an innovative‘gelato’(Italian-style artisanal ice cream) made by addingextra virgin olive oil (EVOO) as a functional ingredient, in order to provide health benefits and a characteristicflavour. We report the chemical-physical and sensory profile of an artisanal‘gelato’made by adding EVOO (10%w/w) characterised by medium biophenol content (228 mg kg−1) and a green-herbaceousflavour with amoderately bitter taste. The total phenolic content of the functional EVOO ice-cream was 25 ± 0.94 mg kg−1.The additional presence of EVOO added some key volatile compounds, includingtrans-2-hexenal, 1-hexanol,cis-3-hexen-1-ol andtrans-2-hexen-1-ol. Sensory analysis indicated the presence of a slight pungentflavour and“freshly cut grass”aroma, with a slight bitter note given by the EVOO in the ice cream.Thesefindings could lead to the formulation of ice creams in which EVOO is used to partially replace milk fat,with improvement of the nutritional profile, and designing new foods with innovativeflavours.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/244511
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