{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T07:15:15Z","timestamp":1768029315896,"version":"3.49.0"},"reference-count":27,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2017,9,28]],"date-time":"2017-09-28T00:00:00Z","timestamp":1506556800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Euro J Lipid Sci &amp; Tech"],"published-print":{"date-parts":[[2017,11]]},"abstract":"<jats:sec><jats:label\/><jats:p>The changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30\u2009min) in the volatile profile and sensory attributes of olive oil from cv. Cobran\u00e7osa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall).<\/jats:p><jats:p>Sensory attributes were improved to leaves addition, mainly green and fruitiness attributes in olfactory and gustatory\u2010olfactory sensations, but high malaxation times (&gt;30\u2009min) reduced pungent and bitter notes. Leaves addition increased the amounts of total volatiles, particularly the GLV's (green leaves volatiles) (<jats:italic>E<\/jats:italic>)\u20102\u2010hexenal, (<jats:italic>Z<\/jats:italic>)\u20103\u2010hexenal, and (<jats:italic>Z<\/jats:italic>)\u20103\u2010hexenyl acetate, directly correlated with the improved sensory attributes. RSM models a showed positive linear effect with leaves addition, but a negative effect with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill industry, while enabling the reduction of malaxation times and by\u2010product amounts.<\/jats:p><jats:p><jats:bold>Practical applications:<\/jats:bold> The results obtained clearly open new lines of research to use olive leaves, a sub\u2010product of olive oil extraction, in a valuable way. Olive leaves can be used as natural sources of odorants for olive oils. Furthermore, their use during the extraction of olive oils from overmature olives may also lead to an improvement of the volatile fraction and provide enhanced sensory properties to the consumers, thus conferring an added value to these oils. Another important practical application is the extraction process. In our work, we advise to optimize both the percentage of leaves and the malaxation time as much as possible, as they facilitate both sensory and volatile fractions of the extracted olive oils.<\/jats:p><jats:p><jats:inline-graphic xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" xlink:href=\"graphic\/ejlt201700177-gra-0001.png\" xlink:title=\"ejlt201700177-gra-0001\"\/><\/jats:p><jats:p>Sensory attributes are improved to leaves addition, mainly green and fruitiness attributes in olfactory 17 and gustatory\u2010olfactory sensations, but high malaxation times (&gt;\u200930 min) reduced pungent and bitter 18 notes. Leaves addition increase the amounts of total volatiles, particularly the GLV's (green leaves 19 volatiles) (<jats:italic><jats:bold>E<\/jats:bold><\/jats:italic>)\u20102\u2010hexenal, (<jats:italic><jats:bold>Z<\/jats:bold><\/jats:italic>)\u20103\u2010hexenal, and (<jats:italic><jats:bold>Z<\/jats:bold><\/jats:italic>)\u20103\u2010hexenyl acetate, directly correlated with the improved 20 sensory attributes. RSM models a show positive linear effect with leaves addition, but a negative effect 21 with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill 22 industry, while enabling the reduction of malaxation times and by\u2010product amounts.<\/jats:p><\/jats:sec>","DOI":"10.1002\/ejlt.201700177","type":"journal-article","created":{"date-parts":[[2017,7,19]],"date-time":"2017-07-19T13:14:53Z","timestamp":1500470093000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves"],"prefix":"10.1002","volume":"119","author":[{"given":"Ricardo","family":"Malheiro","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO) ESA Instituto Polit\u00e9cnico de Bragan\u00e7a Campus de Santa Apol\u00f3nia Bragan\u00e7a Portugal"},{"name":"REQUIMTE\/LAQV\/Laborat\u00f3rio de Bromatologia e Hidrologia Faculdade de Farm\u00e1cia Universidade do Porto Porto Portugal"}]},{"given":"Nuno","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO) ESA Instituto Polit\u00e9cnico de Bragan\u00e7a Campus de Santa Apol\u00f3nia Bragan\u00e7a Portugal"}]},{"given":"Camila","family":"Bissaro","sequence":"additional","affiliation":[{"name":"Technological Federal University of Paran\u00e1 Campus Campo Mour\u00e3o Campo Mour\u00e3o Paran\u00e1 Brazil"}]},{"given":"Fernanda","family":"Leimann","sequence":"additional","affiliation":[{"name":"Technological Federal University of Paran\u00e1 Campus Campo Mour\u00e3o Campo Mour\u00e3o Paran\u00e1 Brazil"}]},{"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV\/Laborat\u00f3rio de Bromatologia e Hidrologia Faculdade de Farm\u00e1cia Universidade do Porto Porto Portugal"}]},{"given":"Elsa","family":"Ramalhosa","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO) ESA Instituto Polit\u00e9cnico de Bragan\u00e7a Campus de Santa Apol\u00f3nia Bragan\u00e7a Portugal"}]},{"given":"Jos\u00e9 Alberto","family":"Pereira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO) ESA Instituto Polit\u00e9cnico de Bragan\u00e7a Campus de Santa Apol\u00f3nia Bragan\u00e7a Portugal"}]}],"member":"311","published-online":{"date-parts":[[2017,9,28]]},"reference":[{"key":"e_1_2_7_2_1","unstructured":"FAOSTAT Food and Agriculture Organization of the United Nations Statistics Division 2016.http:\/\/faostat3.fao.org\/browse\/Q\/QC\/E(accessed 16.08.16)."},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.10.074"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf404395x"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf063093y"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0719-z"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-013-2282-4"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(99)00221-6"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201000332"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/14786410410001704886"},{"key":"e_1_2_7_11_1","unstructured":"Commission Implementing Regulation No. 1348 \/2013 amending Regulation (ECC) No. 2568\/91 on the characteristics of olive oil and olive\u2010residue oil and on the relevant methods of analysis. 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