CHANGES IN THE CHEMICAL AND SENSORIAL PROFILE OF EXTRA VIRGIN OLIVE OILS FLAVORED WITH HERBS AND SPICES DURING STORAGE

Abstract

ABSTRACT A study is reported on the chemical and sensorial characteristics of extra virgin olive oil flavored with hot pepper, garlic, oregano and rosemary during 7 months of storage. The oils were prepared by addition of the spice oily extracts at three different levels of concentration to an extra virgin olive oil. The following parameters were monitored: acidity, peroxide value (PV), K 232 , K 270 , (E)‐2‐hexenal/hexanal ratio and sensorial characteristics. At the end of the storage, all samples showed PV and K 232 values lower than the control, whereas similar values of acidity, K 270 and (E)‐2‐hexenal/hexanal ratio were observed. These results demonstrated that the herb and spice extracts improved the stability of the extra virgin olive oil. Tasters were able to distinguish among the levels of addition, and at the end of the storage, they preferred the oils flavored with 20 g/L of rosemary, 40 g/L of hot pepper, 40 g/L of oregano and 30 g/L of garlic. PRACTICAL APPLICATIONS This research is strongly oriented to the industrial application. The obtained results could be immediately applied to flavored olive oil production since the experimental plan includes the set‐up of the process and the preference of consumers. Producers will acquire a novel product having a greater added value (due to the nutritional and antioxidant power of the spices) but without changes in the plants already present in the factories and, thus, without increases in costs.