Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes

Flavoured and fortified olive oils - Pros and cons

“…The most usual and accepted is the increase of the sensory acceptation of the olive oil, by enhancing the known and desirable aromas and flavours, thus fulfilling consumers' search for novel sensory sensations. Also, once the used agents are usually rich in antioxidant compounds, such as phenolic compounds, the process may increase the flavoured oil's shelf-life, being assumed that part of the antioxidants migrates from the agent used to the oils, increasing their oxidative stability when compared to unflavoured olive oils (Baiano et al, 2009;Bittencourt Fagundes et al, 2020;Reboredo-Rodríguez et al, 2017). In this way, flavouring agents act as food additives and preservatives promoting the hopeful incorporation of bioactive compounds due to migration, enriching the olive oil's natural nutritional and healthy composition, enhancing the flavour, and improving the sensory properties of the raw olive oil (Sena-Moreno et al, 2018).…”

“…Indeed, during the olives milling process, it is not ensured that the addition of the flavouring agent would allow obtaining, in each extraction batch, olive oils with similar characteristics. For example, when leaves and woody olive tree parts are used, the migration of compounds from the flavouring agent to the olive paste is affected as well as from this latter to the olive oil, influencing the quality and composition of the extracted oil (Bittencourt Fagundes et al, 2020).…”

“…The flavouring of virgin olive oils affects the physicochemical and sensory characteristics of the oils, and the effects can be either positive or negative (Bittencourt Fagundes et al, 2020;Gambacorta et al, 2007;Sousa et al, 2015). The most striking changes occur at the sensory level.…”

“…On the other hand, flavouring can mask the presence/intensity of sensory defects, which is a fraudulent practice that can be used to change a low commercial classification of olive oil for a higher-value one (Bobiano et al, 2019). Regarding the oils' chemical characteristics, flavouring can also influence the antioxidant contents and enhance the shelf-life of the oils, since the incorporation of antioxidant compounds from the flavouring agent can promote the oxidative stability and slow down the oxidation, in comparison with non-flavoured olive oils (Baiano, Terracone, Gambacorta, & Notte, 2009;Bittencourt Fagundes et al, 2020;Reboredo-Rodríguez et al, 2017). However, some studies also reported an opposite trend, i.e., a pro-oxidant negative effect due to the incorporation of flavouring agents, which could decrease the oxidative stability of the flavoured oils (Cherif, Rodrigues, Veloso, Zaghdoudi, et al, 2021).…”

Changes in the Chemical Quality of Pink Pepper Fruits During Storage

“…Given the importance of pink pepper fruits for the aromas and fragrances sector, some studies have been developed to evaluate the effects of some post-harvest variables, such as drying (Fonseca et al, 2021;Silva et al, 2017), storage (Ribeiro et al, 2018;Silveira et al, 2021) and extractive methods (Andrade, Poncelet e Ferreira, 2017;Bittencourt Fagundes et al, 2020) on the production and quality of bioactives obtained from the fruits.…”