期刊
FOOD CHEMISTRY
卷 202, 期 -, 页码 221-228出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.02.005
关键词
Extra virgin olive oil; Flavouring method; Infusion method; Malaxation; Spices
资金
- EU P.O. Puglia FESR, Asse I, Linea 1.2, Azione 1.2.4, Bando - Aiuti a sostegno dei partenariati regionali per l'innovazione. Investiamo nel vostro futuro
Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted. (C) 2016 Elsevier Ltd. All rights reserved.
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