Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil

This study delineates the effects of incorporation of six selected essential oils into the extra virgin olive oil (EVOO) on its volatile profile, sensory attributes, oxidative stability, fatty acid composition, and their nutritional quality. Results indicate that headspace bouquets of flavored EVOO consisted mainly on the main components of the aromatizing essential oils being carvacrol, 1,8-cineole, beta-caryophyllene, trans-anethole, alpha-phellandrene, and limonene for thyme, rosemary, black pepper, fennel, Brazilian pepper tree, and orange, respectively. Sensory analysis showed that fennel-flavored EVOO was the most preferred by consumers. Results of 12-month storage revealed that thyme-flavored, fennel-flavored, and Brazilian pepper tree-flavored EVOO maintained good oxidative stability. Concomitantly, the content of individual fatty acid remained virtually unchanged for flavored EVOO, maintaining thereby the original nutritional quality of EVOO. The present results could open up opportunities for the development of flavored EVOO with improved oxidative stability and nutritional quality at affordable price. Novelty impact statement Essential oils can effectively be used to flavor extra virgin olive oil (EVOO). Direct incorporation of essential oils into EVOO preserves its nutritional quality, sensory attributes, and improves its oxidative stability during long-term storage. Flavored EVOO hold potential for food, pharmaceutical, and cosmeceutical applications.