Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
المؤلفون المشاركون
Pereira, Jose Alberto
Prata, Rafaela
Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Peres, António M.
Casal, Susana
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-02-19
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
Olive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds.
The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles.
This work confirmed that oven and microwave heating significantly reduced total phenolic contents ( P value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes ( P value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations.
Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents ( 0.8075 ≤ R -Pearson ≤ 0.9694).
Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of 94 ± 4 %, for repeated K -fold cross-validation) of olive oils subjected to intense microwave heating (5–10 min, 160–205°C) from those processed under usual cooking conditions (oven heating during 15–60 min or microwave heating during 1.5–3 min, 72–165°C).
This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Prata, Rafaela& Pereira, Jose Alberto& Rodrigues, Nuno& Dias, Luís G.& Veloso, Ana C. A.& Casal, Susana…[et al.]. 2018. Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185452
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Prata, Rafaela…[et al.]. Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue. Journal of Food Quality No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1185452
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Prata, Rafaela& Pereira, Jose Alberto& Rodrigues, Nuno& Dias, Luís G.& Veloso, Ana C. A.& Casal, Susana…[et al.]. Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185452
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185452
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر