Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
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 conc...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/7826428 |
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| author | Rafaela Prata José A. Pereira Nuno Rodrigues Luís G. Dias Ana C. A. Veloso Susana Casal António M. Peres |
| author_facet | Rafaela Prata José A. Pereira Nuno Rodrigues Luís G. Dias Ana C. A. Veloso Susana Casal António M. Peres |
| author_sort | Rafaela Prata |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c28a8af057444259837246ef4c553bde |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-c28a8af057444259837246ef4c553bde2025-02-03T01:31:16ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/78264287826428Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic TongueRafaela Prata0José A. Pereira1Nuno Rodrigues2Luís G. Dias3Ana C. A. Veloso4Susana Casal5António M. Peres6Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Sta Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Sta Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Sta Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Sta Apolónia, 5300-253 Bragança, PortugalInstituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, PortugalLAQV@REQUIMTE/Laboratório de Bromatologia e Hidrologia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalCentro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Sta Apolónia, 5300-253 Bragança, PortugalOlive 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.http://dx.doi.org/10.1155/2018/7826428 |
| spellingShingle | Rafaela Prata José A. Pereira Nuno Rodrigues Luís G. Dias Ana C. A. Veloso Susana Casal António M. Peres 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 |
| title | Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
| title_full | Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
| title_fullStr | Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
| title_full_unstemmed | Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
| title_short | Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue |
| title_sort | olive oil total phenolic contents and sensory sensations trends during oven and microwave heating processes and their discrimination using an electronic tongue |
| url | http://dx.doi.org/10.1155/2018/7826428 |
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