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Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
Joint Authors
Pereira, Jose Alberto
Prata, Rafaela
Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Peres, António M.
Casal, Susana
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-02-19
Country of Publication
Egypt
No. of Pages
10
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185452