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Pregled bibliografske jedinice broj: 330164

Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition


Koprivnjak, Olivera; Škevin, Dubravka; Petričević, Sandra; Brkić Bubola, Karolina; Mokrovčak, Željko
Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition // LWT - Food Science and Technology, 42 (2009), 1; 50-55 doi:10.1016/j.lwt.2008.05.002 (međunarodna recenzija, članak, znanstveni)


Naslov
Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition

Autori
Koprivnjak, Olivera ; Škevin, Dubravka ; Petričević, Sandra ; Brkić Bubola, Karolina ; Mokrovčak, Željko

Izvornik
LWT - Food Science and Technology (0023-6438) 42 (2009), 1; 50-55

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Olive oil; phospholipids; bitterness; volatiles; odor properties

Sažetak
Bitter hydrophilic phenolic compounds contained in virgin olive oil (VOO) beneficially affect human health. However, consumers mostly do not tolerate oils with a pronounced bitter taste (bitterness index K225 ≥ 0.360) and this could limit their consumption. The possibility of bitterness attenuation of quite bitter VOO (K225 = 0.501) by the addition of granular soy lecithin, as a source of phospholipids, up to the levels present in seed oils (2.5 - 30 g/kg), was evaluated by sensory difference tests. Statistically significant differences were found starting from 5 g/kg of added phospholipids (p ≤ 0.05). Phospholipids addition caused a significant decrease of the total concentration of 20 volatiles determined by HS-SPME-GC-analysis (slope 0.056 ; r = − 0.9962), and the most influenced among them was E-2-hexenal (slope 0.048 ; r = − 0.9975). Results of quantitative descriptive sensory analysis showed that the addition of phospholipids in a range from 5 to 10 g/kg slightly reduced olive fruity and green odor notes, significantly increased sweetness and decreased bitterness. The significant changes of overall sensory quality grading were not found between pure VOO and samples enriched with phospholipids. Thus, in the context of functional food formulation, addition of phospholipids could be proposed as a procedure useful for bitterness attenuation of VOO.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0704 - Stabilnost ulja i bioaktivnih spojeva u ulju tijekom prerade i skladištenja (Dubravka Škevin, )
062-0580696-0284 - Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi (Olivera Koprivnjak, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Medicinski fakultet, Rijeka,
Institut za poljoprivredu i turizam, Poreč

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • AGRICOLA
  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts


Citati