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Olive oil aromatization with saffron by liquid–liquid extraction

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Abstract

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.

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Authors and Affiliations

  1. Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071, Albacete, Spain

    Estela Sena-Moreno, Manuel Alvarez-Ortí, Jéssica Serrano-Díaz, José Emilio Pardo, Manuel Carmona & Gonzalo L. Alonso

  2. Albacete Science and Technology Park, Paseo de la Innovación 1, 02006, Albacete, Spain

    Manuel Carmona

  3. Department of Food Technology, Nutrition and Food Science Regional Campus of International Excellence “Campus Mare Nostrum”, Murcia University, CIBERobn, ISCIII, 30100, Murcia, Spain

    Jéssica Serrano-Díaz

Authors
  1. Estela Sena-Moreno
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  2. Manuel Alvarez-Ortí
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  3. Jéssica Serrano-Díaz
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  4. José Emilio Pardo
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  5. Manuel Carmona
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  6. Gonzalo L. Alonso
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Corresponding author

Correspondence to Gonzalo L. Alonso.

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Sena-Moreno, E., Alvarez-Ortí, M., Serrano-Díaz, J. et al. Olive oil aromatization with saffron by liquid–liquid extraction. J Food Sci Technol 55, 1093–1103 (2018). https://doi.org/10.1007/s13197-017-3025-6

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  • DOI: https://doi.org/10.1007/s13197-017-3025-6

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