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2. How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance

Author

Issaoui, M., Flamini, Guido, Souid, S., Bendini, A., Barbieri, S., Gharbi, I., Gallina Toschi, T., Cioni, P. L., Hammami, M., Manel, Issaoui, Flamini, Guido, Souid, Sonde, Bendini, Alessandra, Barbieri, Sara, Gharbi, Ine, Gallina Toschi Tullia, Cioni Pier Luigi, and Hammami, Mohamed

Subjects
Adult, Male, Consumer acceptance, Plant Extracts, Flavored olive oil, Aromatic extracts, Physical-chemical composition, Consumer acceptance, Volatile compounds, Flavored olive oil, Aromatic extracts, Physical-chemical composition, Volatile compounds, Consumer Behavior, Flavoring Agents, Young Adult, Taste, Humans, Female, Food Additives, Spices, Olive Oil, Oxidation-Reduction
Abstract

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as “flavored olive oils”, obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

Published
2016

14. A new chemical form of essential oil of Hyssopus officinalis L. (Lamiaceae) from Nigeria

Author

Ogunwande, I. A., Flamini, Guido, Alese, O. O., Cioni, P. L., Ogundajo, A. L., and Setzer, W. N.

Abstract

Essential oil obtained by hydrodistillation from the air-dried leaves of Hyssopus officinalis L. (Lamiaceae) collected in Ajangbadi area, West of Lagos, Nigeria, was analyzed comprehensively for its constituents by means of gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The monoterpene hydrocarbons, á-pinene (70.9%) and â-pinene (10.9%) are the dominant constituents of the oil of H. officinalis. A cluster analysis was performed for comparison and characterization of H. officinalis essential oil from Nigeria with other oils reported in the literature from different locations across the world, and reveals chemical variation in this species with at least 8 different chemotypes. The compositional pattern of Nigerian oil sample was being reported for the first time and represents another chemotype of the oil of H. officinalis.

Published
2011

43. A comparative study of volatile constituents of two Helichrysum italicum (Roth) Guss. Don Fil subspecies growing in Corsica (France), Tuscany and Sardinia (Italy)

Author

Bianchini, A., Tomi, P., Bernardini, A. F., Morelli, Ivano, Flamini, Guido, Cioni, P. L., Usa, M., Marchetti, M., Renucci, Franck, Sciences pour l'environnement (SPE), and Centre National de la Recherche Scientifique (CNRS)-Université Pascal Paoli (UPP)

Subjects
essential oil composition, Helichrysum italicum subsp. microphyllum, neryl acetate, [CHIM.ORGA]Chemical Sciences/Organic chemistry, Helichrysum italicum subsp. italicum, Asteraceae, GC-MS, [CHIM.ORGA] Chemical Sciences/Organic chemistry
Abstract

International audience; The essential oils obtained by water distillation from the aerial parts of two Helichrysum italicum ssp. growing in Corsica (France). Tuscany and Sardinia (Ita1y) were analysed by GC-RI and GC-MS. The essential oils prepared from Corsican and Tuscan Helichrysum italicum subsp. italicum exhibited two different compositions. Corsican oils were characterized by the pre-eminence of oxygenated compounds: neryl acetate (major compound), neryl propionate, nerol, acyclic ketones and -diketones. Conversely, Tuscan oils were found to exhibit higher contents of hydrocarbons (-pinene, -caryophyllene, - and -selinenes). The comparison of essential oils hydrodistiIled from Corsican and Sardinian Helichrysum italicum subsp. microphyllum showed almost similar chemical compositions. The main constituents were: neryl acetate, nerol, neryl propionate, linalool, eudesm-5-en-11-ol and -curcumene.

Published
2003

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