Consumer rejection threshold for 1,8-cineole (eucalyptol) in Australian red wine

Saliba, Anthony; Bullock, Jennifer; Hardie, Jim

doi:10.1016/j.foodqual.2009.04.009

Cited by 61 publications

(51 citation statements)

References 14 publications

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“…Further studies to determine whether a different acceptability or rejection threshold level for the compounds thought responsible for the Dekkera/Brettanomyces off character exists between consumers and experts would be useful. Similar studies examining 1,8-cineole (eucalyptol) in Australian dry red wine (Saliba, Bullock, & Hardie, 2009) and cork taint in Chardonnay white wine (Prescott, Norris, Kunst, & Kim, 2005) have been reported.…”

Section: Discussionsupporting

confidence: 69%

Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings

Bastian

Collins

Johnson

2010

Food Quality and Preference

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Section: Discussionsupporting

confidence: 69%

Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings

Bastian

Collins

Johnson

2010

Food Quality and Preference

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“…Saliba, Bullock, and Hardie (2009) also utilised this approach for determining a CRT for cineole, a compound reported to impart positive flavour at low levels and negative flavour at high levels. The determination of accepted sugar concentration in wines, indicated by the maximum level of glucose in adulterated wines which were preferred to the base wine, is an extension of the paired comparison test.…”

Section: Resultsmentioning

confidence: 99%

Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines

Blackman¹,

Saliba²,

Schmidtke³

2010

Food Quality and Preference

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“…Esses compostos são usados como flavorizantes em indústrias de alimentos (LETIZIA et al, 2003;SALIBA et al, 2009 geranial (18,79%), -amorfeno (10,38%), canfene (9,98%), neral (9,90%) -felandreno (9,32%) e E,E--farneseno (8,83%). Sivasothy et al (2011) encontraram como componentes principais no óleo essencial de rizoma de gengibre os monoterpenos canfeno (14,5%), geranial (14,3%) e acetato de geranila (13,7%).…”

Section: Caracterização Química Dos óLeos Essenciaisunclassified

USAGE OF ESSENTIAL OILS OF BASIL (Ocimum basilicum L.) AND GINGER (Zingiber officinale Roscoe) FOR FLAVORING OLIVE OIL

Pinheiro

Chaves

Silva

et al. 2017

Nucleus

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RESUMO:O trabalho teve como objetivo aromatizar azeite de oliva com óleos essenciais de manjericão e gengibre e determinar a composição química dos compostos presentes nos respectivos óleos. Os óleos essenciais de manjericão e gengibre foram obtidos por hidrodestilação e analisados por cromatografia gasosa (CG) e por cromatografia gasosa acoplada a espectrometria de massas (CG-EM). Os azeites de oliva aromatizados foram submetidos à análise sensorial. Os componentes majoritários determinados para o óleo essencial de manjericão foram o 1,8-cineol (33,63%) e linalol (35,29%). Os seis principais componentes voláteis encontrados no óleo essencial de gengibre foram o citral, a mistura de geranial (18,79%) e neral (9,90%), -Amorfeno (10,38%), canfeno (9,98%), -felandreno (9,32%) e E,E--farneseno (8,83%). Os resultados da análise sensorial revelaram boa aceitação para os dois azeites formulados, indicando a existência de um mercado a ser explorado. Palavras-chave: Azeite de oliva aromatizado. Componentes voláteis. Ocimum basilicum. Zingiber officinale USAGE OF ESSENTIAL OILS OF BASIL (Ocimum basilicum L.) AND GINGER (Zingiber officinale Roscoe) FOR FLAVORING OLIVE OIL SUMMARY:This study aimed to flavor olive oil with essential oils of basil and ginger and determine the chemical composition of the compounds present in the respective essential oils. Essential oils of basil and ginger were obtained by hydrodistillation and analyzed by gas chromatography equipped with flame ionization detector (GC-FID) and gas chromatography-mass spectrometry (GC-MS). For the formulation of the basil flavored olive oil it was incorporated 0.04 % (v/v) of basil essential oil, and for the ginger flavored olive oil it was incorporated 0.03 % (v/v) of ginger essential oil. The flavored olive oils were then submitted to sensory analysis. The major components determined for the basil essential oil were 1,8-cineole (33.63 %) and linalool (35.29 %). The six major volatile compounds found in essential oil of ginger were citral, geranial (18.79%) and neral (9.90 %) mixing, -amorphene (10.38 %), camphene (9.98 %), -phellandrene (9.32 %) and E,E--farnesene (8.83 %). The results of sensory analysis showed good acceptance for the two olive oils formulated, indicating the existence of a market to be exploited.Keywords: Aromatic herbs. Essential oil. Ocimum basilicum. Olive oil. Zingiber oficinale INTRODUÇÃOO azeite de oliva é utilizado na culinária desde a antiguidade por ter um sabor muito apreciado. Atualmente, seu consumo não está relacionado somente ao sabor agradável e único que oferece aos alimentos, mas também aos benefícios proporcionados à saúde. Pesquisas relatam que sua composição rica em ácidos graxos insaturados e antioxidantes naturais é responsável pela melhoria da saúde, com

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Consumer rejection threshold for 1,8-cineole (eucalyptol) in Australian red wine

Cited by 61 publications

References 14 publications

Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings

Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings

Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines

USAGE OF ESSENTIAL OILS OF BASIL (Ocimum basilicum L.) AND GINGER (Zingiber officinale Roscoe) FOR FLAVORING OLIVE OIL

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