ArticleAntioxidants (Basel, Switzerland)2023
Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile.
Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 14 citations in OpenAlex.
- From Composition to Shelf Life: Oxidative Deterioration Trajectories of Monovarietal Extra Virgin Olive Oils.Plants (Basel, Switzerland) · 2026Article
- From By-Products to Flavored Oils: Ultrasound-Assisted Enrichment of Refined Olive and Grape Seed Oils and Consumer Perception Under Blind and Informed Conditions.Food science & nutrition · 2026Article
- Autofluorescence Profiling of Virgin Olive Oil: Impact of Rosemary and Basil Flavoring During Storage.Antioxidants (Basel, Switzerland) · 2026Article
- Herbal maceration modulates fatty acid profile of cold-pressed oils and preserves antioxidant activity during long-term storage.Scientific reports · 2025Article
- Optimization of Calibration Strategies for the Quantification of Volatile Compounds in Virgin Olive Oil.Foods (Basel, Switzerland) · 2025Article
- Flavouring Tunisian Extra Virgin Olive Oil (EVOO) with Cloves: Quality Indices, Stability, and Consumers' Purchase Survey.Foods (Basel, Switzerland) · 2025Article
- Impact of Frozen Storage on Sensory, Physicochemical, and Volatile Compounds Parameters of Different Extra Virgin Olive Oils.Foods (Basel, Switzerland) · 2024Article
- Evaluation of the Shelf Life ofMolecules (Basel, Switzerland) · 2024Article
- Developing the procedure-enhanced model of ginger-infused sesame oil based on its flavor and functional properties.Food chemistry: X · 2024Article
- Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched withFoods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing to its deterioration, modifying the volatiles profile and aroma. The addition of aromatic herbs to VOO is a traditional technique to change the flavor and to preserve the oil. The aim of this study was to evaluate the effect on the volatile profile and sensory properties of flavoring VOO with rosemary and basil herbs and its impact on the evolution of the oxidative process during a six-month shelf-life study at 15.7 ± 3.6 °C and exposed to 500 ± 100 lx of light for 12 h each day. The determination of quality parameters, volatiles concentrations and VOO sensory properties and their comparison with the flavored VOO samples showed that the addition of basil or rosemary herbs, in addition to retarding the oxidation of the oil, allowed the discrimination of the flavored samples due to the migration of compounds from herbs to the oil. The aroma of basil olive oil (BOO) samples was mainly due to β-pinene, ocimene and 1,8-cineol compounds while for rosemary olive oil (ROO) samples, their aroma was mainly due to the concentrations of camphene, β-myrcene, α-terpinolene, limonene and 1,8-cineol. From the antioxidant standpoint, the effect of the herbs was more noticeable from the third month onwards.
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