Stability Of Olive Oil Research Articles

Long-term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety.

The composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of 'Kolovi' EVOO, a variety originating from the Greek island of Lesvos, over a 24 month period. Storing EVOO at 4 °C positively affected free acidity, peroxide value, K268, fruity qualities, and concentrations of hydroxytyrosol, tyrosol, ligstroside aglycone, lutein, and squalene, in comparison with the control sample stored at room temperature, particularly after 1 year. Molecular filtration significantly affected the ratio of unsaturated fatty acids to saturated fatty acids (UFAs/SFAs). Optimal preservation of parameters such as acidity value and lutein content was achieved by combining molecular filtration with refrigeration. The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K232 value and fruity sensory attributes, the shelf-life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference

Monovarietal olive oils, known for their distinct aromatic profiles, face challenges in preserving their initial quality due to variations in stability and susceptibility to oxidative deterioration. This study focused on the storage stability of two Italian cultivars, ‘Biancolilla’ and ‘Cerasuola’, from Sicily, chosen for their aromatic complexity and divergent storage stability. Oils, whether filtered or unfiltered, underwent storage at two thermal regimes (18 °C and – 20 °C) over a year. The combination of filtration and low-temperature storage was employed to mitigate oxidative deterioration and hydrolytic processes, as filtration removes suspended particles and emulsified water, while low temperatures slow down enzymatic activities and oxidative reactions, thereby enhancing the overall stability and shelf life of the olive oils. Unfiltered samples at room temperature showed a significant increase in secoiridoid aglycone derivatives (Hydroxytyrosol and Tyrosol) due to hydrolytic processes, along with a decrease in secoiridoid aglycone. Filtration delayed these processes, with a more pronounced effect observed when combined with −20 °C storage. Sensory analysis identified the emergence of the “fusty” defect in the less resilient ‘Biancolilla’ cultivar after six months, a phenomenon mitigated by filtration and freezing. Consumer tests validated these findings. In summary, the synergistic approach of combining filtration with low-temperature storage emerges as a promising strategy for maintaining high-quality standards, especially for less stable monovarietal extra virgin olive oils. This strategy ensures compliance with EU regulations beyond the conventional 12-month shelf life, offering a practical solution for preserving the nutritional and sensory quality of olive oil.

Effect of olive leaf on physicochemical parameters, antioxidant potential and phenolics of Ayvalik olive oils at two maturity stages

Ayvalik is an important and widely grown olive cultivar in Turkey. Olive fruits were harvested at two different harvesting periods, early and middle. Olive oils were extracted in an industrial two-phase continuous system with/without olive leaves at 2%, 4%, and 6% (w/w) concentrations. Oils were stored at room temperature and 12 °C in darkness. Basic quality parameters such as free fatty acids (FFA), peroxide value and absorbance values (K232 and K270) conformed to the European extra virgin olive oil standards. Besides, the fatty acid composition of samples was consistent with the values for extra virgin olive oil reported by the European Commission. Leaf addition enriched phenolic compounds, antiradical activity, oxidative stability, color parameters, and sensory characteristics of Ayvalik olive oils. During storage, the losses in phenolic compounds, color and sensory properties of the oils enriched by adding leaves were less than in the control sample. The sensory properties and phenolic composition of the cold-stored olive oils differed from those stored in the dark and at room conditions. Regarding positive sensory properties, the oils stored in the cold have less loss in their desired properties than those stored under room conditions. In addition, the breakdown of complex phenolic substances into simple phenolic substances such as tyrosol and hydroxytyrosol was found to be less in the samples stored at cold conditions. It has been shown that hydrolytic and oxidative changes occur less in cold storage.

Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

To investigate the protective effect of blackberry anthocyanins (BA), tea polyphenols (TP), and their binary mixture on the oxidative stability of edible oils during storage, BA, TP, and their binary mixture were added to lard and olive oil. The changes in peroxide value (PV), thiobarbituric acid reactive substances (TBARS), acid value (AV), and scavenging capacity of DPPH and ABTS•+ of oil samples were evaluated during accelerated storage. BA were found to have a remarkable capability to enhance antioxidant properties, delay lipid oxidation, and inhibit the deterioration both of lard and olive oil at high-temperature processes. Furthermore, the antioxidant synergistic effect of BA and TP was found both in lard and olive oil for the first time. All these results suggested that BA and its combination with TP might possess the potential value to protect the quality of edible oils.

A new insight into synergistic effects between endogenous phenolic compounds additive and α-tocopherol for the stability of olive oil.

Investigation of edible oil stability involves interactions between additive polyphenols and the inherent tocopherols. The work aimed to identify endogenous polyphenols to produce the synergistic effect with α-tocopherol in olive oil and to find the right action ratio. Caffeic acid and quercetin were selected from the 15 main endogenous phenolic compounds in olive oil. Quercetin had the strongest synergistic effect with α-tocopherol at 2:1 in the olive oil model. The rate of 2:1 also was the turning point of the change of synergism. Furthermore, the addition of quercetin and α-tocopherol at 2:1 to olive oil resulted in lower POV, K232, K270, and secondary oxidation products such as (E, E)-2,4-decadienal and 2-pentylfuran than the olive oil model with a single antioxidant in three months of accelerated oxidation. The dynamic changes of antioxidants during oxidation in olive oil indicated that their synergistic effect was the repair and regeneration of α-tocopherol by quercetin.

Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves

Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and its beneficial effects on human health. Nowadays, there is a growing interest in olive oil enrichment with medicinal plants. In this regard, Artemisia absinthium L. is an edible source of antioxidants. The aim of the present study was to improve the oxidative stability and the nutritional value of Organic Tunisian Chetoui Olive oil by its enrichment with the phenolic compounds in Artemisia absinthium. The enrichment carried out by maceration and ultrasound-assisted extraction did not affect the organic criteria of olive oil. The comparative study, performed during one year of storage, showed that ultrasound-assisted extraction led to the lowest final peroxide and extinction coefficient values. At the end of storage, this method increased oleic acid content and biophenol contents. Furthermore, the anti-radical activities of enriched samples were higher than the control.

Intestinal microbiota modulation at the strain level by the olive oil polyphenols in the diet.

Previously we have reported a r16S gene next generation sequencing study on the effect of high fat diets in the intestinal microbiota using a murine model. However, many important microbial traits occur at strain level and, in order to detect these population changes, culture-dependent approaches need to be applied. With this goal, we decided to study a very well-known commensal genus, Enterococcus, and therefore, intestinal enterococci methodically isolated during the above-mentioned experiment were analyzed. A collection of 75 distinct enterococcal strains isolated from feces of mice fed a standard diet or high-fat diets enriched with butter, refined olive oil, or extra virgin olive oil and after 0, 6 or 12 weeks of diet, were genetically and phenotypically characterized in search of virulence factors, biogenic amine production and antibiotic resistance. All strains were tested for the susceptibility in vitro to two virgin olive oil polyphenols, oleuropein (the bitter principle of olives) and hydroxytyrosol (derived from oleuropein by enzymatic hydrolysis and responsible for the high stability of olive oil). No drastic polyphenol effect was found except at high concentrations. However, when carrying out a comparative statistical study in the 75 strains of the collection according to the different diets, we have detected significant differences between the strains isolated from mice fed with a diet enriched with virgin olive oil and the rest of the diets. EVOO strains also presented less resistance to antibiotics and a more beneficial profile overall. These results support the prebiotic role of polyphenols, showing how they are able to modulate the set of strains that comprises a genus in the gut, allowing them to adapt to a changing environment in the host's intestine and possibly exerting effects on its physiology.

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.

The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation conditions and olive storage on the composition of 'Corbella' EVOO produced in an industrial mill to determine which parameters and compounds could give more stable oils. Although a longer malaxation time at a higher temperature and olive storage had a negative effect on the content of α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols, the antioxidant capacity and oxidative stability of the oil were improved because of an increase in the concentration of oleacein (56-71%) and oleocanthal (42-67%). Therefore, these two secoiridoids could be crucial for better stability and a longer shelf life of EVOOs, and their enhancement should be promoted. A synergistic effect between secoiridoids and carotenoids could also contribute to EVOO stability. Additionally, 'Corbella' cultivar seems to be a promising candidate for the production of EVOOs with a high oleic/linoleic ratio. These findings signify a notable advancement and hold substantial utility and significance in addressing and enhancing EVOO stability.

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability.

Enzymatic lipophilization has been proposed as a cost-effective strategy to produce new liposoluble antioxidant compounds. In this study, modified oils rich in structured phenolipids were prepared via one-pot enzymatic acylation of hydroxytyrosol (HTYR), vanillyl alcohol (VA) and homovanillyl alcohol (HVA) with pomace olive oil (POO) in solvent-free conditions using immobilized lipase on biogenic nanoparticles. The effect of temperature (30-70 °C) and enzyme concentration (0.1-1%, w/w) on the efficiency of the bioprocess as well as the reusability of the nanobiocatalyst were thoroughly investigated. The modified oils exhibited increased antioxidant activity compared to the control oil according to DPPH and CUPRAC assays (p < 0.05). The oxidative stability of pomace olive oil was also significantly enhanced after modification, as depicted by the K232 values and TBARS contents under accelerated oxidation at 60 °C (p < 0.05). Moreover, a fortified mayonnaise containing modified oil with HTYR was prepared that was noticeably stable compared to the control mayonnaise at 28 °C for 5 months (p < 0.05). Enzymatically modified oils have great potential for application in the nutraceutical and food industry, encouraging the exploitation of immobilized lipases as effective and green catalytic tools.

Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil

Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil

Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor System.

Useful information about the oxidative stability of a virgin olive oil in terms of oxidation products and antioxidant compounds can be obtained by analyzing the peroxide index (PI) and total phenolic content (TPC), respectively. These quality parameters are usually determined in a chemical laboratory using expensive equipment, toxic solvents, and well-trained personnel. This paper presents a novel portable sensor system for in the field and rapid determination of PI and TPC that is particularly suited in the case of small production environments that cannot afford an internal laboratory for quality control analysis. The system is small, can be powered by both USB ports and batteries, is easy to operate, and integrates a Bluetooth module for wireless data transmission. It estimates the PI and TPC in olive oil from the measurement of the optical attenuation of an emulsion between a reagent and the sample under test. The system has been tested on a set of 12 olive oil samples (eight for calibration and four for validation), and the results have shown how the considered parameters can be estimated with good accuracy. The maximum deviation from the results obtained with the reference analytical techniques is 4.7 meq O2/kg in the case of PI and 45.3 ppm in the case of TPC for the calibration set, while it is 14.8 meq O2/kg in the case of PI and 55 ppm in the case of TPC for the validation set.

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process.

The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual, Manzanilla, and Cornicabra. Two samples were a coupage of Arbequina and Picual varieties: Armonia (70% Arbequina and 30% Picual) and Sensation (70% Picual and 30% Arbequina). Olive oil samples were heated at 170 °C and 200 °C in a pan (thin layer model). In all samples, changes in indexes of lipid nutritional quality (PUFA/SFA, index of atherogenicity, index of thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratio), changes in tocopherol, total polar compounds content, and triacylglycerol polymers were determined. Heating olive oil in a thin layer led to its degradation and depended on the temperature and the type of olive oil. Increasing the temperature from 170 to 200 °C resulted in significantly higher degradation of olive oil. At 200 °C, deterioration of lipid nutritional indices, total tocopherol degradation, and formation of triacylglycerol polymers were observed. A twofold increase in the polar fraction was also observed compared to samples heated at 170 °C. The most stable olive oils were Cornicabra and Picual.

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets.

Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound.

Application of high intensity ultrasound (HIUS) for stabilization of olive oil in water emulsion with different dairy ingredients including sodium caseinate (NaCS) and whey protein isolate (WPI) was investigated. The emulsions were prepared by homogenization with a probe and then treated with either a second homogenization or HIUS at a different power level (20 and 50%) in pulsed or continuous mode for 2 min. The emulsion activity index (EAI), creaming index (CI), specific surface area (SSA), rheological properties, and droplet size of the samples were determined. The temperature of the sample rose when HIUS was applied in continuous mode and at increasing power level. HIUS treatment increased EAI and SSA of the emulsion and decreased droplet size and CI compared with those of the double-homogenized sample. Among the HIUS treatments, the highest EAI was found in the emulsion with NaCS that was treated at a power level of 50% in continuous mode, and the lowest one was obtained by HIUS applied at a power level of 20% in pulsed mode. SSA, droplet size, and span of the emulsion were not affected by HIUS parameters. Rheological properties of HIUS-treated emulsions were not different from those of the double-homogenized control sample. Continuous HIUS at 20% power level and pulsed HIUS at 50% power level reduced creaming in the emulsion after storage at a similar level. HIUS at a low power level or in pulsed mode can be preferred for heat sensitive materials.

Maximising olive oil by‐products

Maximising olive oil by‐products

Quality Indices, Phenolic Compounds and Sensory Evaluation of Flavored Olive Oil.

In this study, the effect of adding some aromatic plants (garlic, rosemary, thyme, and hot-red pepper) on the quality and organoleptic properties of flavored olive oil extracted from the olive fruits Maraqi variety are studied after adding aromatic plants at a concentration of 2%. Acidity, peroxide value, K232, K270, sensorial attributes, oxidative stability, and phenolic contents had been monitored. Also, phenolic compounds are identified in the flavored and unflavored olive oil samples. These results demonstrated that the aromatic plant had enhanced the flavored olive oil stability; the levels of addition of aromatic plants could be distinguished by the taster's sensory attributes of flavored olive oil. As the plan of the experiment includes process preparation and consumer preference, it is possible to apply the obtained results to the production of flavored olive oil. The producers will gain a new product with more added values due to the nutritional and antioxidant strength of the aromatic plants.

Ph.D. 2015- New Aspects on Stability of some Edible Oils

Rania Ibrahim Mohammad Almoselhy: New Aspects on Stability of some Edible Oils. Unpublished Ph.D Thesis, Department of Food Science, Faculty of Agriculture, Ain Shams University, 2015. The present study was planned to evaluate the stability of four edible oils namely extra virgin olive oil (EVOO), moringa oil (MO), apricot kernel oil (AKO) and sunflower oil (SO). The oils were analyzed in order to identify the relation between their composition and stability, with great stress to investigate what components are responsible for their stability. Fourier transform infra red (FTIR) and nuclear magnetic resonance (NMR) spectroscopic determinations were also applied. MO showed the highest induction period (IP) measured by Rancimat being 190.00 hr indicating superior resistance to oxidation, followed by EVOO (59.11 hr), then AKO (26.00 hr). SO recorded only 7.45 hr. The highest resistance of MO to oxidation followed by EVOO was due to their less linoleate (LO), higher percentage of oleate (OL) and saponifiable matter, as well as antioxidant content of tocopherols, flavonoids, sterols, phenolics, chlorophyll, and carotenoids. In addition, MO contained the highest percentages of stigmasterol, campesterol, Δ5-avenasterol and δ-tocopherol which its antioxidant activity exceeds that of α- and γ-tocopherols and making clear the long IP of this oil. The highest percentages of β-sitosterol was found in EVOO, besides Δ5-avenasterol that may be mainly responsible for olive oil stability, also polyphenols were the main antioxidants in EVOO that approached half of its IP. AKO with middle IP had relatively high stability due to its higher percentage of OL, but it had higher LO and lower antioxidant content compared to MO and EVOO. The lowest IP of SO was due to its higher PUFA and lower antioxidant content. It seems that β-sitosterol and Δ5-avenasterol were also a main factor in AKO and SO oxidative stability. From FTIR spectral data of the tested oils, the shift of absorption peak around 3005 cm-1 ordered the oils, where the lowest shift was related to the lowest PUFA and the highest stability which arranged as follows: MO (3003.59 cm-1) ˃ EVOO (3004.55 cm-1) ˃ AKO (3005.52 cm-1) ˃ SO (3006.48 cm-1). This arrangement reflects the same order of oils stability evaluated by Rancimat method. Also, the higher in intensity of this peak around 3005 cm-1, the higher in USFA From this relation, it was easy to predict the order and the approximate values of the USFA in the oils. When the oil shows a peak around 3470cm-1, it is an indication that the oil is non-oxidized. The chemical shifts of solvent peaks around 2.5 and 3.3 ppm in the 1H-NMR spectra ordered the oils stability, where the lesser shift was corresponded to the oil of higher stability, this order was as obtained by Rancimat; it also agreed with the order of tocopherols content. MO showed the presence of both stigmasterol and β-sitosterol from the signals at 0.662 and 0.784 ppm, respectively. However, EVOO showed a peak at 0.780 ppm assigned to β-sitosterol. Some shifts were denoted in the spectra of the stored oils for 6 months attributed to free fatty acids indicating hydrolytic degradation of acyl groups and the formation of new compounds, as well as conjugated systems. Also, new signals were aroused after 60 months due to different kinds of alcohols, free fatty acids and diglycerides. All the 13C-NMR spectral data from the signals in the four regions of the tested oils, agreed with their GC and the other composition analysis carried out, and reflect the same composition and order of oils stability obtained by Rancimat method. In addition, its technique is particularly useful in distinguishing between mono-, di-, and triglycerides. In conclusion, FTIR and NMR spectroscopy proved their potency as new analytical methods to investigate the stability of some edible oils and the results obtained agreed with the old common methods of analyses.

A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy

Virgin olive oil (VOO) stability needs to be controlled to guarantee that the oil keeps the quality declared on the label during distribution. However, the stability is changing as storage progresses and its estimation under moderate conditions are difficult to accomplish, due to the challenge of implementing rapid stability evaluation under the environmental variables given in long storage periods. The main objective of this work was to study the dynamic changes of VOO stability taking place during storage. For this purpose, a realistic storage approach of 27 months was designed. The stability of the oils was evaluated at different months by incubating the oil on mesh cell and scanning FTIR spectra during this incubation (mesh cell-FTIR). Although the storage of the oils did not show remarkable spectral changes, the spectra from mesh cell incubation showed variations at different months, which evidenced a change in the stability as the oil aged. The results revealed that the stability changes were abrupt during VOO ageing. In general terms, the results showed that these changes mainly occurred during the first 6 months. The incubation in mesh cell-FTIR spectroscopy is able to detect the minor chemical changes occurring in VOO during storage under moderate conditions.

Lutein/β-carotene ratio in extra virgin olive oil: An easy and rapid quantification method by Raman spectroscopy

Carotenoids play an important role in the stability, freshness, and nutritional value of extra-virgin olive oil (EVOO). However, the carotenoid content in EVOO changes over time as a function of olive ripening and degrading events. A reliable quality marker is the ratio between the two most abundant carotenoids, namely lutein and β-carotene, since the second degrades more rapidly. Thus, to obtain a fast quantification of the lutein/β-carotene ratio in olive oil could deserve a certain interest. Resonant Raman spectroscopy is a rapid and non-destructive technique, widely applied for food chemical characterization. In this work, using high-performance liquid chromatography and UV–vis absorption spectroscopy as calibration techniques, we present a reliable method to assess the lutein/β-carotene ratio in EVOO using a single Raman spectrum. The novel approach deserves several methodological and applicative interests, since it would allow rapid, on-site screening of EVOO quality and authenticity, especially if implemented as a portable system.

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

AbstractThis study evaluated the effects of lutein or β‐carotene incorporation (0.1 mg/ml) on the quality, sensory attributes and stability of Arbequina, Picual or Royal monovarietal extra virgin olive oils. The fortification significantly decreased (p value &lt; 0.05) the chemical quality of the fortified oils (peroxide values: +3% to +34%; extinction coefficients: +4% to +55%). The negative impact was higher on Arbequina oil, followed by Royal and Picual oils, especially in lutein fortified oils. Nevertheless, all fortified oils fulfilled the legal thresholds required by extra virgin category. Compared with the unfortified ones, fortified oils showed significantly lower (p value &lt; 0.05) stability and total phenol content (−6% and −12%, respectively). The fortification changed the oils' green color into a yellowish‐orange color. Bitterness, pungency and sweetness varied significantly (p value &lt; 0.05) with the type of monovarietal olive oil. Bitter and pungent intensities increased in Arbequina and Picual fortified oils (+29% to +191%, especially for the former) and decreased in Royal fortified oils (−42% and −62%, respectively). The fortification increased the sweetness of Picual and Royal oils (+109% and +10%), but decreased in Arbequina oils (−74%). The physicochemical‐sensory changes induced by the fortification allowed a clear differentiation of the monovarietal oils and, for each oil cultivar, by fortification agent. The use of an electronic tongue further confirmed the fortification impact at the phenolic and sensory levels, allowing the discrimination of unfortified and fortified oils and the quantification of oils' bitterness, pungency or sweetness and, in a less extent, the total phenols contents.