Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

• Published in: Journal of culinary science & technology 2023-09, Vol.21 (5), p.829-843
• Main Authors: Caldeira, Roberta Monteiro, Miyahira, Roberta Fontanive, Lima, Camila Faria, Rosado, Carolyne Pimentel, Campos, Ana Cláudia, Guimarães, Renata Rangel, Moura Nunes, Nathália, Difonzo, Graziana, Squeo, Giacomo, Pasqualone, Antonella, Caponio, Francesco, Cadena, Rafael Da Silva, Zago, Lilia
• Format: Article
• Language: English
• Subjects: Acceptance tests; antioxidant properties; Aroma; Aroma compounds; consumer satisfaction; Dairy products; Flavors; Functional food; home-made ice-cream; Ice cream; Lipids; Novel foods; Olive oil; Phenolic compounds; Phenols; principal component analysis; Principal components analysis; Statistical analysis
• ISSN: 1542-8052; 1542-8044
• DOI: 10.1080/15428052.2021.2016532

We aimed to evaluate the acceptance of artisanal ice cream prepared with extra virgin olive oil (EVOO) as the main lipid ingredient. Two formulations were developed using an EVOO from Brazil (BrEVOO) and another from Greece (GrEVOO), both with high content of phenolics. Acceptance test using a hedonic scale was applied. Principal component analysis (PCA) and multiple linear regression (MLR) analysis were carried out to highlight significant attributes affecting the ice cream acceptance. No statistical significant differences (p > .05) were observed between ice creams for aroma, flavor, consistency, appearance, and overall acceptance. Regarding PCA, the first two components explained 80% of the total variability and allowed us to observe that the global acceptance was mainly correlated with aroma and flavor. We conclude that EVOOs can be an effective ingredient to promote functional and/or health properties of novel foods.