Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers

Abstract

Despite the vast body of available literature on the possibilities of essential oils (EOs) as food preservatives or functional ingredients, the sensory impact of their addition to foods has barely been approached. This work focuses on the hedonic taste acceptance of 3 food products (tomato juice, vegetable soup, and poultry burgers) when they are incorporated with potentially antimicrobial concentrations (20 to 200 μL/L) of 6 selected EOs (lemon, pennyroyal mint, thyme, and rosemary) and individual compounds (carvacrol, p-cymene). Although addition of 20 μL/L of pennyroyal mint or lemon EO did not change the taste acceptance of tomato juice, higher concentrations of these compounds or any concentration of the other 4 compounds did. In vegetable soup, the tolerance limit for rosemary EO, thyme EO, carvacrol, or p-cymene was 20 μL/L, while the addition of 200 μL/L of lemon EO was accepted. Tolerance limits in poultry burgers were established in 20 μL/L for carvacrol and thyme EOs, 100 μL/L for pennyroyal mint EO and p-cymene, and 200 μL/L for lemon and rosemary EOs. Moreover, incorporation of pennyroyal mint EO to tomato juice or poultry burgers, and enrichment of vegetable soup with lemon EO, could contribute to the development of food products with an improved sensory appeal.

Model of acceptance of a new type of beverage: application to natural sparkling red wine

“…These are the variables that best explain acceptance of this beverage, alone accounting for 41.34% of the variance. In accordance with the antecedents established in the formulation of H3 and as established elsewhere (Ronteltap et al, 2007;Herrera et al, 2007;Sae-Eaw et al, 2007;Chung et al, 2011;Montouto et al, 2012;Talsma et al, 2013;Espina et al, 2014), it is proposed that efforts focus on new visual, olfactory and taste-related sensations with a view to producing an appetising product that offers good value for money. Research and development institutes such as the INIA should innovate towards products that highlight these sensations.…”

“…Frewer et al, 1997;Ronteltap et al, 2007;Vanhonacker et al, 2013), and sensory attributes (e.g. Elsner et al, 1998;Herrera et al, 2007;Sae-Eaw et al, 2007;Chung et al, 2011;Montouto et al, 2012;Talsma et al, 2013;Espina et al, 2014;Bearth et al, 2014) influence the intention to consume: H1: The expected health benefits of the new natural sparkling red wine positively affect the intention to consume it.…”

Shelf Life Extension of Tomato Paste Through Organoleptically Acceptable Concentration of Betel Leaf Essential Oil Under Accelerated Storage Environment

“…Among a few, Omidbeygi, Barzegar, Hamidi, and Naghdibadi (2007) showed acceptability of ketchup made using tomato paste treated with 500 ppm of thyme oil and rejection of the sample when the paste was treated with same concentration of savory and clove oil in hedonic scale. Espina, García-Gonzalo, and Pagán (2014) have reported tolerance limit of 20 ppm for essential oil of lemon, pennyroyal, thyme, and rosemary in tomato juice based on hedonic taste acceptance. On the contrary, this study suggested organoleptic acceptability of treated paste at lower concentration (0.25 mg/g which is equivalent to 250 ppm) of BLEO.…”

The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review

“…On the contrary, the pennyroyal mint EO increased the taste acceptance of tomato juice, and a remarkable proportion of panelists responded positively to the incorporation of the other concentrations. The other assessed EOs and ICs at all tested concentrations negatively affected the taste acceptance of juices (Espina and others ).…”