橄油的成分,抗氧化活性和感官属性的变化作为干番茄保存保存的储存介质
Dora Klisović1, Anja Novoselić1, Karolina Brkić Bubola1
1Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia.
Molecules (Basel, Switzerland)
|December 17, 2024
概括
将干添加到额外处女橄油 (EVOO) 中会加速其降解,特别是在室温下. 与干番茄一起储存EVOO会影响其化合物,挥发性物质和感官质量.
科学领域:
- 食品科学 食品科学 食品科学
- 橄油质量 橄油质量
- 食品化学 食品化学
背景情况:
- 储存期间食物的存在会改变油的成分.
- 额外处女橄油 (EVOO) 的质量对储存条件敏感.
- 干番茄可能与EVOO相互作用,影响其特性.
研究的目的:
- 调查干番茄在储存期间对EVOO质量的影响.
- 评估氧化,水解,组成和感官属性的变化.
- 评估储存温度的影响 (室温与+4°C).
主要方法:
- 同时存储六个月的EVOO与干番茄.
- 氧化和水解参数的分析.
- 气色谱-质谱 (GC-MS) 对于挥发性化合物.
- 高性能液体染色学 (HPLC) 用于化合物.
- 对EVOO属性的感官评估.
主要成果:
- 较低的储存温度 (+4°C) 减少了水解和氧化降解.
- 干加快了化合物的降解和抗氧化活性,特别是在室温下.
- EVOO脂肪酸的成分没有受到影响.
- 挥发性概况发生了变化,绿色音符减少,番茄衍生化合物增加.
- 果味,苦味和尖性等感官属性下降,而番茄气味增加.
结论:
- 干番茄在一起储存时显著改变了EVOO的组成和质量.
- 储存温度在缓解降解方面起着至关重要的作用.
- 相互作用影响了稳定性,挥发性概况和对EVOO的感官感知.
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