The University of Naples wanted to characterize an innovative ice cream made with the addition of extra virgin olive oil as a functional ingredient, in order to provide health benefits and give a characteristic flavor.
For artisan ice cream, an extra virgin olive oil was chosen, characterized by an average content of biophenols of 228 mg / kg and by a green-herbaceous flavor with a moderately bitter taste.
The ice cream was then made with the addition of extra virgin (10% w / w).
The total phenolic content of the functional ice cream with extra virgin was 25 ± 0,94 mg / kg.
The additional presence of extra virgin olive oil added some key volatile compounds, including trans-2-hexenol, 1-hexanol, cis-3-hexen-1-ol and trans-2-hexen-1-ol.
Sensory analysis indicated the presence of a delicate pungent flavor and an aroma of "freshly cut grass", with a slight bitter note given by the extra virgin in the ice cream.
These results could lead to the formulation of ice creams in which the extra virgin is used to partially replace the milk fat, with an improvement in the nutritional profile, and to the design of new foods with innovative flavors.
Raffaele Sacchi, Nicola Caporaso, Gian Andrea Squadrilli, Antonello Paduano, Maria Luisa Ambrosino, Silvana Cavella, Alessandro Genovese,
Sensory profile, biophenolic and volatile compounds of an artisanal ice cream ('gelato') functionalized using extra virgin olive oil,
International Journal of Gastronomy and Food Science,