在不同的储存条件下,单变种西西里橄油的稳定性:化学成分,感官特征和消费者偏好
Diana De Santis1, Serena Ferri1, Giorgio Milana1
1Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy.
Heliyon
|May 3, 2024
概括
过和冷显著提高了单种特级初橄油的稳定性. 这种综合方法保持了芳香质量,延长了保质期,减轻了氧化和水解损害.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 感官科学 感官科学
背景情况:
- 单种橄油具有独特的香味,但在储存过程中容易降低质量.
- 稳定性和氧化易感性的变化挑战了优质橄油的保存.
研究的目的:
- 为了评估"Biancolilla"和"Cerasuola"单品种橄油的储存稳定性.
- 评估过和低温储存对橄油质量的影响.
主要方法:
- 来自"Biancolilla"和"Cerasuola"品种的橄油 (过/未过) 在18°C和-20°C保存一年.
- 化学分析的重点是secoiridoid aglycone衍生物和缺陷的感官评估.
- 为了验证发现,进行了消费者测试.
主要成果:
- 在室温下未过的油中,由于水解,氧和醇的含量增加.
- 过,特别是与-20°C的储存相结合,显著延迟了降解.
- "Biancolilla"油中的""缺陷通过过和冷来缓解.
结论:
- 将过与低温储存相结合是一种高度有效的策略,可以保持不太稳定的单变种特黄橄油的质量.
- 这种方法可以延长保质期超过12个月,符合欧盟监管标准.
- 这种方法成功地保持了橄油的营养和感官属性.
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