期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 48, 期 11, 页码 2417-2428出版社
WILEY
DOI: 10.1111/ijfs.12233
关键词
Antioxidant; consumer; olive; oregano; preservation; stability
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET)
- Secretaria de Ciencia y Tecnologia, Universidad Nacional de Cordoba (SE-CYT-UNC)
The objective of this study was to evaluate chemical and physical stability and consumers' acceptance of olive oil flavoured with oregano essential oils (EOs; Compacto, Cordobes, Criollo and Mendocino). Samples of olive oil were added with 0.05% EO and stored in dark (D) and light (L) conditions for 126days. Samples with oregano EO had lower lipid oxidation indicator values [K232, K269, peroxide value (PV) and anisidine value], especially in darkness. Olive oil with Cordobes EO in D had the lowest PV (18.71 meqO(2)kg(-1)). Using prediction equations, 20 meqO(2)kg(-1) PV in olive oil should be reached in 34days in L control sample and in 126days in the Cordobes EO sample in darkness. Samples with Cordobes and Criollo EOs in darkness had the highest chlorophyll content after 126days (2.91 and 2.88mgkg(-1), respectively). Sensory analysis showed that oregano EO addition in olive oil was detected by panellists in discriminative test and affected consumer acceptance.
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