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| 国内初榨橄榄油品质特性研究 |
| Quality characteristics of virgin olive oil at home |
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| DOI： |
| 中文关键词: 油橄榄 初榨橄榄油 品质 风味 电子鼻 |
| 英文关键词:olive virgin olive oil quality flavor electronic nose |
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| 中文摘要: |
| 以国内种植的油橄榄为原料，研究了油橄榄品种、成熟度以及堆放时间对初榨橄榄油脂肪酸组成、酸值、过氧化值及风味的影响。结果表明：不同品种油橄榄的初榨橄榄油中油酸和亚油酸含量差异较大，油酸含量范围65.85%~80.08%，亚油酸含量范围2.61%~17.18%；初榨橄榄油的酸值随油橄榄成熟度的升高而降低，其中鄂植8号酸值（KOH）从0.35 mg/g下降到0.26 mg/g；紫果的初榨橄榄油过氧化值低于青红果和红果；油橄榄堆放时间延长会使初榨橄榄油的过氧化值略有增加，而酸值的增加程度因品种而异。不同形式的油橄榄初榨橄榄油在风味上均能很好地区分。 |
| 英文摘要: |
| With the domestic olive as raw material,the effects of olive cultivars,maturity and deposited time on fatty acid composition,acid value,peroxide value and flavor of virgin olive oil were studied.The results showed that the contents of oleic acid and linoleic acid of virgin olive oil from different olive cultivars had big differences, which were 65.85%-80.08% and 2.61%-17.18%,respectively;the acid value of virgin olive oil decreased with olive maturity rising,and the acid value of Ezhi No.8 reduced from 0.35 mgKOH/g to 0.26 mgKOH/g;the peroxide value of virgin olive oil from purple olive was less than that from green-red and red olives;the peroxide value of virgin olive oil showed a slight increase with the olive deposited time prolonging,but the increase degree of acid value depended on the olive cultivars.Virgin olive oil from olive with different states could be distinguished well from their flavors. |
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