冷储存对不同特级初橄油的感觉,物理化学和挥发性化合物参数的影响
Enrique J Díaz-Montaña1, María Barbero-López2, Ramón Aparicio-Ruiz1
1Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Prof. García González, 2, 41012 Seville, Spain.
Foods (Basel, Switzerland)
|December 17, 2024
概括
与超市条件相比,冷储存可以通过减少不必要的挥发性化合物和感觉缺陷来保持初级橄油的质量. 这种方法有效地减缓氧化,长时间保持油的完整性.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
背景情况:
- 处女橄油质量受到全年储存需求的挑战.
- 低温储存可以减轻降解,但尚未得到广泛采用.
研究的目的:
- 评估冷储存对初橄油挥发性成分和感官属性的影响.
- 确定可靠的氧化标记物,以区分储存条件和储存时间.
主要方法:
- 在各种储存条件下 (超市,冷,长期冷) 分析处女橄油样本的物理化学参数,挥发性成分和感觉特征.
- 统计分析 (p < 0.05),以确定存储方法和时间点之间的显著差异.
- 特定挥发性化合物 (化物,酸) 和氧化标记物的识别和验证.
主要成果:
- 与冷样本相比,超市储存的油显示出显著的物理化学变化和更高的挥发性度,包括与缺陷相关的化物和酸.
- 冷储存有效地抑制了导致感觉缺陷的挥发性化合物的增加.
- 长期冷储存 (1-10年) 证实了特定的化物和酸作为氧化标记物的有用性.
结论:
- 冷储存是一种可行的方法,通过尽量减少氧化来保持初橄油的质量.
- 已识别的挥发性化合物,包括五,六,七,非和各种酸,作为有效的标记器,用于存储条件和氧化水平.
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