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Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

A wine was obtained from cryomacerated Minutolo grapes under reductive conditions and aged for 12months in glass container and in 3 types of amphorae. After aging, wines in glass containers showed the highest alcohol content, volatile acidity, dissolved oxygen, concentrations of aromatics, alcohols, and esters and by the lowest contents of enols and terpenes. They also showed the highest decrease of flavonoids, hydroxycinnamoyl tartaric acids, and procyanidins. Wines in raw amphorae showed the dramatic decrease of flavonoids and flavans reactive with vanillin. The highest antioxidant activity was exhibited by wines in engobe amphorae, while the lowest values were showed by the wines in glass containers and glazed amphorae. Caftaric acid and procyanidin B3 decreased in wine aged under glass while epicatechin mainly reduced in raw amphorae. According to the Principal Component Analysis, the wines resulted homogeneously grouped as a function of the type of container in which were aged., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

The present research was aimed to evaluate the effects of ageing and type of container on physico-chemical indices and on antioxidant compounds of 'Falanghina' wines. Wines were stored for 12months in raw, glazed, and engobe amphorae, and in stainless steel tanks. Lactic, acetic, citric, succinic, and hydroxycinnamoyl tartaric acids, and the antioxidant capacity (DPPH assay) were not affected by the type of container for the duration of the ageing. Flavonoids decreased by about 85% in all the containers. The concentrations of flavans reactive with vanilline were reduced by 100% in raw and glazed amphorae, 23% in engobe amphorae, and 59% in stainless steel tanks. The hydroxycinnamoyl tartaric acids decreased by about 11% in raw and engobe amphorae and by ∼22% in glazed amphorae and in stainless steel tanks. During the whole ageing time, the decrease of the antioxidant capacity ranged from 28% (raw amphorae) to 43% (stainless steel tanks)., (Copyright © 2013 Elsevier Ltd. All rights reserved.)