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Friday April 4,2025,
Development of flavor and functional extra virgin olive oils
  
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KeyWord:extra virgin olive oil  flavor oil  sensory evaluation  stability
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Author NameAffiliation
QIAO Lu  
LI Yanjie  
SUN Tingting  
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Abstract:
      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?13%,?the?optimal?dosages?of?pepper?and?chinese?prickly?ash?flavor?spices?were?05%?and?30%?respectively,?and?the?optimal?dosages?of?plant?phytosterol?esters?and?tea?polyphenols?were?10%?and?003%?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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