Flavoured olive oils (FOOs) produced with the aid of vegetables, spices, herbs, or fruits are traditional products in Mediterranean area. These products, also known as “gourmet” oils, match the latest consumers trends thanks to their unique organoleptic, nutritional and healthy characteristics and have been consequently rediscovered in recent years. Moreover, although considered as “ancient” or “traditional” products, they are not free of innovation, involving both the technological process of aromatization or the product itself. In regard to the latter aspect, the possibility of expanding the sensorial characteristics of FOOs, making them suitable to cover new and diverse culinary purposes or to satisfy different consumers’ expectations, is an exciting opportunity. To this aim, a plethora of local, typical, and wild aromatic plants could be used to produce new and diverse FOOs. The usage of these local vegetal resources could have a strong positive impact on the gourmet oils sector, firstly by boosting the tipicity of the production which, in turn, is a powerful marketing leverage. The addition of a flavouring agent enhances the chemical, sensorial, and nutritional quality features of base oils. However, it should be noted that aromatization is a complex and dynamic process in which the mass transfer of several chemical compounds takes place. Understanding the evolution of the oil’s characteristics over time covers a primary importance to optimize the process and the FOOs quality. In literature, only few reports have investigated the kinetics of the aromatization process. In this context, the aim of this work is to provide insights about the evolution of selected antioxidant compounds, the antioxidant activity and selected volatile compounds during the aromatization in a model system. To this aim, a purified olive oil was produced and added with two unconventional Mediterranean aromatic plants in a ratio 10:90 w/w. Then, the evolution of the antioxidant and volatile characteristics of the oil over time was followed. At the end of the sampling period, the kinetics of the aromatization were mathematically modelled, highlighting the key features of the aromatization process useful for its optimization.
Kinetics of oil aromatization with unconventional herbs in a model system
Squeo Giacomo
;Caputi A. F.;Falotico D.;Silletti R.;Faccia M.;Pasqualone A.;Summo C.;Caponio Francesco
2023-01-01
Abstract
Flavoured olive oils (FOOs) produced with the aid of vegetables, spices, herbs, or fruits are traditional products in Mediterranean area. These products, also known as “gourmet” oils, match the latest consumers trends thanks to their unique organoleptic, nutritional and healthy characteristics and have been consequently rediscovered in recent years. Moreover, although considered as “ancient” or “traditional” products, they are not free of innovation, involving both the technological process of aromatization or the product itself. In regard to the latter aspect, the possibility of expanding the sensorial characteristics of FOOs, making them suitable to cover new and diverse culinary purposes or to satisfy different consumers’ expectations, is an exciting opportunity. To this aim, a plethora of local, typical, and wild aromatic plants could be used to produce new and diverse FOOs. The usage of these local vegetal resources could have a strong positive impact on the gourmet oils sector, firstly by boosting the tipicity of the production which, in turn, is a powerful marketing leverage. The addition of a flavouring agent enhances the chemical, sensorial, and nutritional quality features of base oils. However, it should be noted that aromatization is a complex and dynamic process in which the mass transfer of several chemical compounds takes place. Understanding the evolution of the oil’s characteristics over time covers a primary importance to optimize the process and the FOOs quality. In literature, only few reports have investigated the kinetics of the aromatization process. In this context, the aim of this work is to provide insights about the evolution of selected antioxidant compounds, the antioxidant activity and selected volatile compounds during the aromatization in a model system. To this aim, a purified olive oil was produced and added with two unconventional Mediterranean aromatic plants in a ratio 10:90 w/w. Then, the evolution of the antioxidant and volatile characteristics of the oil over time was followed. At the end of the sampling period, the kinetics of the aromatization were mathematically modelled, highlighting the key features of the aromatization process useful for its optimization.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
