TY - JOUR T1 - Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils. AU - Caponio,Francesco, AU - Durante,Viviana, AU - Varva,Gabriella, AU - Silletti,Roccangelo, AU - Previtali,Maria Assunta, AU - Viggiani,Ilaria, AU - Squeo,Giacomo, AU - Summo,Carmine, AU - Pasqualone,Antonella, AU - Gomes,Tommaso, AU - Baiano,Antonietta, Y1 - 2016/02/02/ PY - 2015/08/29/received PY - 2015/12/22/revised PY - 2016/02/01/accepted PY - 2016/2/28/entrez PY - 2016/2/28/pubmed PY - 2016/11/1/medline KW - Extra virgin olive oil KW - Flavouring method KW - Infusion method KW - Malaxation KW - Spices SP - 221 EP - 8 JF - Food chemistry JO - Food Chem VL - 202 N2 - Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26920288/Effect_of_infusion_of_spices_into_the_oil_vs__combined_malaxation_of_olive_paste_and_spices_on_quality_of_naturally_flavoured_virgin_olive_oils_ DB - PRIME DP - Unbound Medicine ER -