Olive oil aromatization with saffron by liquid-liquid extraction

Area of Science:

• Food Science
• Analytical Chemistry

Background:

• Olive oil quality is paramount for consumer acceptance.
• Saffron (Crocus sativus L.) contains safranal, a key aroma compound.
• Developing novel flavoring methods for olive oil is of commercial interest.

Purpose of the Study:

• To develop a new aromatization method for olive oils using saffron aqueous extracts.
• To characterize the safranal content in the flavored olive oils.
• To evaluate the impact of saffron flavoring on olive oil quality and consumer preference.

Main Methods:

• Liquid-liquid extraction was employed to infuse saffron extract into olive oil.
• Four distinct flavored olive oil samples (SO1-SO4) were produced.
• Safranal concentration was quantified using analytical techniques.
• Quality parameters and oxidative stability were assessed after 7 months of storage under different temperature conditions.

Main Results:

• The developed method successfully produced saffron-flavored olive oils with varying safranal concentrations (SO1: 145.89 mg L⁻¹, SO2: 79.33 mg L⁻¹, SO3: 0.30 mg L⁻¹, SO4: 0.01 mg L⁻¹).
• Flavoring led to a slight decrease in quality parameters and oxidative stability.
• Despite this, all evaluated oil parameters remained comparable to extra virgin olive oil standards after 7 months of storage.
• Consumer preference favored flavored olive oils with lower safranal concentrations (SO3, SO4).

Conclusions:

• A viable method for aromatizing olive oil with saffron extract was established.
• Saffron-flavored olive oils retain quality comparable to extra virgin olive oil, even after extended storage.
• Consumer preference indicates a market for less intensely flavored saffron olive oils.