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

作　　者：乔路 李燕杰 孙婷婷 

机构地区：[1]辽宁晟麦实业股份有限公司,辽宁大连116025

出　　处：《中国油脂》2014年第6期35-37,共3页China Oils and Fats

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1.3%,辣椒、花椒2种香辛料风味香料最佳添加量分别为0.5%和3.0%,植物甾醇酯、茶多酚添加量分别为1.0%和0.03%。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。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.

关 键 词：特级初榨橄榄油 风味油 感官评定 稳定性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]