Gourmet olive oils: Stability and consumer acceptability studies

Food Research International

Volumn 30, Issue 2, 1997, Pages 131-136

  Antoun, Nouhad ^a   Tsimidou, Maria ^b  

^a MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Consumer acceptability; Consumer preference; Garlic; Olive oil; Oregano; Oxidative stability; Rosemary

Indexed keywords

EID: 0030687558     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00037-9     Document Type: Article

References (29)

1. Chipault, J. R., Mizuno, G. R., Hawkins, J. M. and Lundberg, W. O. (1952) The antioxidant properties of natural spices Food Research 17, 46-55.
2. Chipault, J. R., Mizuno, G. R. and Lundberg, W. O. (1956) The antioxidant properties of spices in foods Food Technology 10, 209-211.
3. Economou, K. D., Oreopoulou, V. and Thomopoulos, C. D. (1991) Antioxidant activity of some plant extracts of the Family Labiatae Journal of the American Oil Chemists' Society 68, 109-113.
4. European Pharmacopoeia. (1975) Vol. 6. Maisonneuve, Sainte-Ruffine, pp. 68-71.
5. EU Regulation 2568 (1991) Characteristics of olive oil and olive residue oil and the relevant methods of analysis. Official J. L 248.
6. Farag, R. S., Badel, A. Z. M. A., Hewedi, F. M. and El-Baroty, G. S. A. (1989) Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media Journal of the American Oil Chemists' Society 66, 792-799.
7. Grande, F. (1985) Olive oil and plasma lipids Olivae 9, 36-37.
8. Hirahara, F., Takai, Y. and Iwao, H. (1974) Antioxidative activity of various spices on oils and fats Japanese Journal of Nutrition 32(1), 1-8.
9. International Union of Pure and Applied Chemistry (IUPAC) (1987) Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th edition, ed. C. Paquet and A. Hautfenne. Applied Chemistry Division, Commission on Oils, Fats and Derivatives, Blackwell Scientific, Oxford.
10. Jacotot, B. (1994) Olive oil: A food and medicine in one Olivae 54, 40-41.
11. Lagouri, V., Blekas, G., Tsimidou, M., Kokkini, S. and Boskou, D. (1993) Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece Z. Lebensmittel Untersuchung Forschung 197, 20-23.
12. Mancini, M. and Giacco, R. (1993) Olive oil in the prevention of cardiovascular diseases Olivae 47, 24-25.
13. Marion, J. P. M., Audrin, A., Maignial, L. and Brevard, H. (1994) Spices and their extracts: utilization, selection, quality control and new developments. In Spices, Herbs and Edible Fungi, ed. G. Charalambous, pp. 71-95. Elsevier, Amsterdam.
14. Massana, L., Camprubi, M., Sarda, P., Sola, R., Joven, J. and Turner, P. R. (1991) The Mediterranean-type diet: is there a need for further modification? American Journal of Clinical Nutrition 52, 886-889.
15. Mazza, G., Ciaravolo, S., Chricosta, G. and Celli, S. (1992) Volatile flavor components from ripening and nature garlic bulbs Journal of Flavours and Fragrances 7, 111-116.
16. Montgomery, D. C. (1984) In Design and Analysis of Experiments, 2nd edition. Wiley, New York.
17. Muego-Gnanasekharan, K. F., Resurreccion, A. V.A., Garcia, V. V. and Del Rosario, R. (1993) Consumer acceptance and storage stability of a cheese flavoured spread made from peanuts Food Quality and Preference 4, 111-117.
18. Nakatani, N. (1994) Antioxidative and antimicrobial constituents of herbs and spices. In Spices, Herbs and Edible Fungi, ed. G. Charalambous, pp. 251-271. Elsevier, Amsterdam.
19. Papadopoulos, G., Tsimidou, M. and Boskou, D. (1993) Stability of virgin olive oil: Assessment of natural antioxidants and other related factors. In Food, Flavors, Ingredients and Composition, ed. G. Charalambous, pp. 321-326. Elsevier, Amsterdam.
20. Peryam, D. R. and Pilgrim, F. J. (1957) Hedonic scale method for measuring preferences Food Technology 11, 914.
21. Riva, M., Di Cesare, L. F. and Schiraldi, A. (1993) Microwave and traditional technology to prepare garlic aromatized olive oil. In Food Flavors, Ingredients and Composition, ed. G. Charalambous, pp. 327-328. Elsevier, Amsterdam.
22. SAS (1988) Statistical analysis system. In User's Guide: Statistics. SAS Institute, Cary, NC.
23. Steel, G. and Torrie, J. (1960) Principles and Procedures of Statistics. McGraw-Hill, New York.
24. Tonola, G. and Marzo, S. (1989) Determinazione della vitamina E aggiunta e dei tocopheroli naturali negli oli di semi dietetici via HPLC Rivista Italiana Sostanze Grasse 116, 3-6.
25. Trevisan, M., Krogh, V., Freudenheim, J., Blake, A., Muti, P., Panico, S., Farinaro, E., Mancini, M., Menotti, A., Ricci, G. and Research Group ATS-RF2 (1990) Consumption of olive oil, butter and vegetable oils and coronary heart disease risk factors Journal of the American Oil Chemists' Society 263, 688-692.
26. Tsimidou, M. and Boskou, D. (1994) Antioxidant activity of essential oils from the plants of the Lamiaceae Family. In Spices, Herbs and Edible Fungi, ed. G. Charalambous, pp. 273-284. Elsevier, Amsterdam.
27. Tsimidou, M., Papavergou, E. and Boskou, D. (1995) Evaluation of Oregano antioxidant in mackerel oil Food Research International 28, 431-433.
28. Turchetto, E. and Pignatti, C. (1982) Protective role of vitamin E on essential fatty acids Acta Vitaminologia Enzymologia 4, 215.
29. Vasquez Roncero, A., Janer del Valle, C. and Janer de Valle, M. L. (1976) Polyphenoles del aceite Gracas y Aceites 27, 185-191.