1,721,392 research outputs found
OLEUM Project. Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation [Dataset]
No full textContent of the file OLEUM_Portable_ReferenceMaterials_VOO.xlsx/.ods:
• Volatile markers: this sheet contains data of volatile markers of the virgin olive oils sensory defects winey-vinegary and rancid, sensory characteristics and corresponding odor threshold relating to an oil matrix.
• Relative areas: this sheet contains data of relative areas of volatile compounds selected to emulate winey-vinegary and rancid defects in VOOs in a set of 60 samples and in RMs provided by the International Olive Council for each of the defects (RM IOC).
• Formulations RM AV: this sheet contains data of the main formulations (volatile compounds and concentrations in mg/kg) emulating winey-vinegary aroma in virgin olive oil and evaluation by assessors in terms of suitability as possible RM.
• Formulation RM R: this sheet contains the data of the main formulations (volatile compounds and concentrations in mg/kg) emulating rancid aroma in virgin olive oil and evaluation by assessors about their eligibility as possible RM.This data set contains the underlying data of the scientific publication: Aparicio-Ruiz R., Barbieri S., Gallina Toschi T., García-González D.L. (2020). Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation. Foods, 9 (12), 1870, https://doi.org/10.3390/foods9121870. Panel test is the only sensory method included in international regulations of virgin olive oils and its application is compulsory. At present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. These data correspond to the work carried out to formulate RM that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.OLEUM (Advanced solutions for assuring the overall authenticity and quality of olive oil), funded by European Union, Horizon 2020 Programme. Grant Agreement num. 635690; http://www.oleumproject.eu/.Peer reviewedAparicio-Ruiz, R.; Barbieri, Sara; Gallina Toschi, Tullia; García-González, Diego L
Wheat bran: from by-product to new food products?
No full textThe agri-food sector generates significant quantities of by-products and waste, the disposal of which produces negative environmental and economic impacts. The adoption of an industrial symbiosis approach to transfer and share resources between dissimilar industries reflects recent European strategies on decoupling economic growth from environmental impacts.
The durum wheat bran was suplied by an Italian producer. Five different bran layers were selected, isolated according to their sieving mesh size during the flour milling process and identified with an increasing number (L1-L5) from the outter to the inner layer, respectively. From each layer, the lipid fraction was extracted by soxhlet procedure1, using petroleum ether (40-60 °C) for 6 h, and the humidity was determined by means of a gravimetric method. Main lipid classes (triacylglycerols (TAG), diacylglycerols (DAG), monoacylglycerols (MAG), free and esterified sterols, free fatty acids (FFA)) and total fatty acid (FA) composition2 of each lipid extract, were also determined.
The humidity content was higher (~ 15%) in L1 with respect to the other layers, showing the lowest amount in L5 (~ 14%). The lipid content ranged from 8% (expressed in dry basis) (L3) to 5% (L1, L4 and L5). The lipid matter was mainly constituted by FFA (89–94% of total fat), followed by total sterols (3.4–4.0% of total fat), DAG (1.5–4.0% of total fat), TAG (0.6–2.4% of total fat) and MAG (0.7–1.1% of total fat). In general, FFA decreased from the outer to the inner layers, whereas TAG showed the opposite trend; this could be ascribed to a lipolytic phenomena related to an on-going fermentation process. Total FA were mainly constituted by polyunsaturated fatty acids (PUFA; 53–58% of total FA), followed by monounsaturated fatty acids (MUFA; 21–24% of total FA) and saturated fatty acids (SFA; 17–20% of total FA). More than 50% of total FA was represented by linoleic acid (C18:2 n-6; 51–54%); oleic acid (C18:1 n-9) ranged from 19% (L1) to 22% (L5), while the palmitic acid (C16:0) content was about 17% of total FA without significant differences among bran layers.
This preliminary study demonstrated that by-products from durum wheat bran could represent a source of added-value edible oil. The extracted oil could be potentially used as a functional ingredient due to its high content of PUFA and low amount of SFA, with an important contribution of linoleic acid (essential fatty acid). However, to ensure its stability and the preservation of its nutritional and sensory characteristics, a shelf-life study of the functional bran oil is necessary
For..mangiamo in un’ora: laboratorio di caseificazione a colori per il Festival della Scienza
No full textI bambini tendono a scegliere gli alimenti sulla base di specifiche, spesso
sempre le stesse, qualità sensoriali; le loro preferenze, fortemente
influenzate dai messaggi pubblicitari, possono trasformarsi in consolidate
abitudini alimentari. Okkio alla salute, sistema di sorveglianza infantile
italiano, censisce il 22% dei bambini in sovrappeso ed il 10% obeso.
L'educazione alimentare può quindi assumere un ruolo fondamentale,
specie in età scolare; la scoperta dei metodi impiegati per preparare
alimenti tradizionali e la presentazione delle loro caratteristiche sensoriali
può avvenire in chiave ludica costituendo uno strumento efficace per
guidare scelte, curiosità e preferenze dei bambini. Il laboratorio di
caseificazione è stato selezionato dal Festival della Scienza 2014, con tema
“Il Tempo” e strettamente legato all'Anno Europeo 2014 per la conciliazione
famiglia–lavoro. L’attività proposta, destinata a ragazzi di età compresa tra
8 e 12 anni, si configura come possibile in uno spazio temporale familiare
nel quale si immagina come un processo misterioso anche per molti adulti si
possa compiere per gioco, insieme, rubando poco tempo al lavoro o agli
impegni quotidiani. Si arriverà così al formaggio, prodotto primario ed
ingrediente di valore di molte preparazioni, apprendendo insieme come
prepararlo passando attraverso tutte le fasi di un processo affascinante
(dalla cagliata alla sineresi) che diventa quindi percorso didattico. Per
rendere varie le preparazioni, i formaggi “primo sale” ottenuti in formine
singole dai bambini verranno colorati ed aromatizzati utilizzando succo di
rapa rossa, zafferano e rucola. Un questionario legato ai colori verrà infine
somministrato ai partecipanti per comprendere la loro preferenza: quale,
tra i tre proposti, è il colore che vorrebbero per il loro “primo sale”
Methods for volatile analysis and olfactory profiling of food, food waste and by-products
No full textThe aim of this PhD project, which will take into account food samples of different matrices (e.g. extra virgin olive oil, meat products, tomato waste), is combining the use of rapid techniques for volatile compounds detection and sensory analysis evaluation in order to characterize, innovate and evaluate the conformity of food, food waste and by-products. The analysis of volatile compounds will be conducted using: i) Solid Phase Microextraction (SPME) coupled to Gas-Chromatography (GC) and Mass Spectrometry (MS) and ii) Ultra-fast-GC, able to produce an olfactory fingerprint that could be considered as a sort of "identity card" also in a sensory way.
The sensory profile of each food sample considered will be defined using approaches able to characterize it (e.g. quantitative descriptive analysis QDA®) and, eventually, to evaluate consumer preferences (affective methods)
Semi-industrial ultrasound-assisted virgin olive oil extraction: impact on quality
No full textThis is the first effort to implement a continuous VOO ultrasound-assisted extraction system on a semi-industrial scale, studying its impact on product quality. Four sets of control/treated monovarietal VOOs were produced from Carolea and Ottobratica cultivars, at two maturation stages, in a low-scale mill plant (W-cap = 150 kg/h). Thirty minutes of traditional malaxation were set for control trials, whereas UAE tests underwent 15min of traditional malaxation and 15 min of sonication, performed in a continuous ultrasonic reactor placed between the malaxer and decanter. Basic VOO quality parameters, antioxidant content, and volatile profiles were studied. In the tested conditions, UAE treatment did not affect free acidity or peroxide values. A consistent and significant increase in the content of minor compounds, namely phenols (lignans, secoiridoids) and C-6 and C-5 volatile compounds, was generally observed when UAE was applied. However, UAE may have been responsible for a reduction in tocopherol content. UAE generally lead to higher extraction yields and higher intensities of positive sensory notes of fruity, bitter, and pungent. The results of semi-industrial trials support the application of UAE for VOO production, rendering its industrial implementation tangible. Practical applications: UAE allows enrichment of VOO in minor compounds with nutritional and sensory relevance, therefore, improving the quality and the commercial value of the VOO. It also appears to increase the extraction yield, thus, overcoming the need for employing extreme kneading conditions. Therefore, VOO-UAE seems to be a promising process that could represent a genuine innovation for the milling industry. The UAE-enrichment of VOOs in antioxidant content - in particular secoiridoids, which play a key role in VOO's health properties - assumes special relevance with the possibility to stake the labeled health claim, as in EU Reg. No. 432/2012. This is positive both for the consumer, who stands to gain added nutritional benefits, and for the oil miller, who could market a product with added value. Furthermore, the application of US to VOO production, as a non-thermal and continuous production method, provides an answer to the current trend toward healthy and nutritionally enriched products.info:eu-repo/semantics/publishedVersio
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva
No full textAroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils
No full textThe influence of the extraction system (continuous vs. discontinuous) and the degree of freshness of olives on the chemical composition and the quality of Chemlali and Chétoui virgin olive oil has been studied. Analytical data mainly concerning the volatile and sensory profiles revealed statistically significant differences in relation to the extraction system. All quality indices and sensory characteristics showed statistically significant differences associated with the degree of freshness of fruits. These results further confirm the general consensus that volatile compounds can be very useful as biomarkers of the quality of virgin olive oil and show correlations with the sensory characteristics
COMPLIANCE WITH EU VS. EXTRA-EU LABELLED GEOGRAPHICAL PROVENANCE IN VIRGIN OLIVE OILS: A RAPID UNTARGETED CHROMATOGRAPHIC APPROACH BASED ON VOLATILE COMPOUNDS [VERIFICA DELLA CONFORMITÀ DELL’INDICAZIONE DI ORIGINE EUROPEA ED EXTRA-EUROPEA NEGLI OLI VERGINI DI OLIVA: UN APPROCCIO RAPIDO CROMATOGRAFICO DI TIPO UNTARGETED BASATO SUI COMPOSTI VOLATILI]
No full textComparison of three different methodologies for the quantification of hydroxytyrosol and tyrosol in olive oils, in relation to the health claim
No full textOLIVE OIL MIXTURES. PART TWO: DETECTION OF SOFT DEODORIZED OIL IN EXTRA VIRGIN OLIVE OIL THROUGH DIACYLGLYCEROL DETERMINATION. RELATIONSHIP WITH FREE ACIDITY [MISCELE DI OLIO D'OLIVA. PARTE SECONDA: RILEVAMENTO DELL'OLIO DEODORATO IN CONDIZIONI BLANDE IN OLIO EXTRAVERGINE DI OLIVA MEDIANTE DETERMINAZIONI DEI DIACILGLICEROLI. RAPPORTO CON L'ACIDITÀ LIBERA]
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