Heating on the volatile composition and sensory aspects of extra-virgin olive oil

Ciência e Agrotecnologia

Cleiton Antônio Nunes²  Vanessa Rios De Souza¹  Síntia Carla Corrêa¹  Marília De Cássia Da Costa E Silva¹  Sabrina Carvalho Bastos¹  Ana Carla Marques Pinheiro¹ 

[1] ,Universidade Federal de Lavras Departamento de Ciência dos Alimentos Lavras MG ,Brasil

关键词: Vegetable oil;    sensory analysis;    chemical composition;    Óleo vegetal;    análise sensorial;    composição química;   

DOI  :  10.1590/S1413-70542013000600010

来源: SciELO

【 摘 要 】

The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.

【 授权许可】

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