| 乔 路,李燕杰,孙婷婷.风味和功能性特级初榨橄榄油的研制[J].中国油脂,2014,39(6):.[QIAO Lu,LI Yanjie,SUN Tingting.Development of flavor and functional extra virgin olive oils[J].China Oils and Fats,2014,39(6):.] |
| 风味和功能性特级初榨橄榄油的研制 |
| Development of flavor and functional extra virgin olive oils |
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| DOI： |
| 中文关键词: 特级初榨橄榄油 风味油 感官评定 稳定性 |
| 英文关键词:extra virgin olive oil flavor oil sensory evaluation stability |
| 基金项目: |
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| 中文摘要: |
| 以特级初榨橄榄油为基础油，分别添加橘子、橙子、柠檬、辣椒、花椒天然风味香料进行调味，或添加植物甾醇酯、茶多酚增加其功能性。通过感官评定确定了橘子、橙子、柠檬3种水果风味香料最佳添加量均为13%，辣椒、花椒2种香辛料风味香料最佳添加量分别为05%和30%，植物甾醇酯、茶多酚添加量分别为10%和003%。在最佳添加量条件下，风味油和功能性油过氧化值、酸值稳定性良好；水果风味油p-茴香胺值上升比较明显，其他风味油和功能性油与特级初榨橄榄油的p-茴香胺值基本持平。 |
| 英文摘要: |
| Extra?virgin?olive?oil?as?base?oil?was?flavored?by?natural??flavor?spices?including?tangerine,?orange,?lemon,?pepper?and?chinese?prickly?ash,?or?increased?functional?properties?by?adding?plant?phytosterol?esters?and?tea?polyphenols.?Through?sensory?evaluation,?the?optimal?dosages?of?three?kinds?of?fruit?flavor?spices?tangerine,?orange?and?lemon?were?all?13%,?the?optimal?dosages?of?pepper?and?chinese?prickly?ash?flavor?spices?were?05%?and?30%?respectively,?and?the?optimal?dosages?of?plant?phytosterol?esters?and?tea?polyphenols?were?10%?and?003%?respectively.?Under?the?optimal?dosage?conditions,?the?flavor?and?functional?extra?virgin?olive?oils?had?good?stabilities?of?peroxide?value?and?acid?value;the?p-anisidine?values?of?fruit?flavor?extra?virgin?olive?oils?went?up?markedly,while?other?flavor?and?functional?extra?virgin?olive?oils?had?stable?p-anisidine?values. |
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