Abstract
The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.
Highlights
Extra-virgin olive oil is a product appreciated for its flavor, which is distinguished from that of other vegetable oils, and is used in various culinary practices worldwide
Extra-virgin olive oil is obtained from the first cold pressing of olives, which produces a special volatile compound composition that provides its much-appreciated characteristics of taste and aroma (OLIVEIRA et al, 2008)
The main alterations in volatile composition are the formation of oxidized compounds, specific aldehydes, which were negatively correlated with sensory aspects
Summary
Extra-virgin olive oil is a product appreciated for its flavor, which is distinguished from that of other vegetable oils, and is used in various culinary practices worldwide. Extra-virgin olive oil is obtained from the first cold pressing of olives, which produces a special volatile compound composition that provides its much-appreciated characteristics of taste and aroma (OLIVEIRA et al, 2008). It has been reported that under heat stress, some nonglyceridic components of olive oil are degraded, such as chlorophylls, carotenoids (AVADI; GRATI-KAMOUN; ATTIA, 2009), tocopherols (ALLOUCHE et al, 2007), and especially phenolic compounds (CERRETANI et al, 2009; BENDINI et al, 2009; VALLI et al, 2010; ). Parameters related to the hydrolytic and oxidative states of the oil are altered under heat stress (CERRETANI et al, 2009; BENDINI et al, 2009). The main alterations in volatile composition are the formation of oxidized compounds, specific aldehydes, which were negatively correlated with sensory aspects. This work evaluates the effect of heating on the volatile composition and sensory aspects of extra-virgin olive oil. Samples of extra-virgin olive oil were heated at 50 °C, 100 °C, 150 °C, and 200 °C for 2 h
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