Utilize este identificador para referenciar este registo: http://hdl.handle.net/1822/52890

TítuloOlive oil total phenolic contents and sensory sensations trends during oven and microwave heating processes and their discrimination using an electronic tongue
Autor(es)Prata, Rafaela
Pereira, José A.
Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Casal, Susana
Peres, António M.
Data19-Fev-2018
EditoraWiley
RevistaJournal of Food Quality
CitaçãoPrata, Rafaela; Pereira, José A.; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Casal, Susana; Peres, António M., 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, 2018(7826428), 2018
Resumo(s)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 (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 (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 (-Pearson 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of %, for repeated -fold cross-validation) of olive oils subjected to intense microwave heating (510min, 160205°C) from those processed under usual cooking conditions (oven heating during 1560min or microwave heating during 1.53min, 72165°C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles.
Tipoarticle
URIhttp://hdl.handle.net/1822/52890
DOI10.1155/2018/7826428
ISSN0146-9428
e-ISSN1745-4557
Versão da editorahttp://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4557
Arbitragem científicayes
AcessoopenAccess
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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