A new aromatization method for olive oils with saffron aqueous extracts rich in safranal has been developed using liquid–liquid extraction. Four flavoured olive oils were obtained (SO1–SO4). SO1 showed the highest safranal concentration (145.89 mg L−1), followed by SO2 (79.33 mg L−1), SO3 (0.30 mg L−1) and SO4 (0.01 mg L−1). Although flavouring originated a decrease in the quality parameters and the oxidative stability of the oils, even after 7 months of storage, at room and refrigeration temperatures, the oil parameters evaluated were still comparable to those of extra virgin olive oil. Flavored olive oils with less safranal (SO3, SO4) are preferred by consumers.
Journal of Food Science and Technology – Springer Journals
Published: Jan 25, 2018
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