The shelf-life and organoleptic characteristics of “Peranzana” extra virgin olive oils flavoured with chilly pepper and garlic during 7 months of storage were investigated. Gourmet olive oils were prepared by separately adding oily extracts of chilly pepper and garlic at three different levels corresponding to 10-20-40 for chilly pepper and 20-30-40 g/L for garlic. The following quality indices were monitored during the storage: acidity, peroxide value (PV), K232, K270, (E)-2-hex-enal/hexanal ratio and sensorial analysis. At the end of the storage all gourmet oil samples showed PV and K232 values lower than those of the control sample, whereas similar values of acidity, K270 and (E)-2-hexenal/hexanal ratio were observed. The addition of spices extracts gave more stability to the extra virgin olive oil. The tasters were able to differentiate among the addition levels and, at the end of the storage, they preferred the oils flavoured at 40 and 30 g/L of chilly pepper and garlic, respectively.

Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic

Gambacorta G.;Baiano A.;LAMACCHIA, CRESCENZA;Faccia M.;
2006

Abstract

The shelf-life and organoleptic characteristics of “Peranzana” extra virgin olive oils flavoured with chilly pepper and garlic during 7 months of storage were investigated. Gourmet olive oils were prepared by separately adding oily extracts of chilly pepper and garlic at three different levels corresponding to 10-20-40 for chilly pepper and 20-30-40 g/L for garlic. The following quality indices were monitored during the storage: acidity, peroxide value (PV), K232, K270, (E)-2-hex-enal/hexanal ratio and sensorial analysis. At the end of the storage all gourmet oil samples showed PV and K232 values lower than those of the control sample, whereas similar values of acidity, K270 and (E)-2-hexenal/hexanal ratio were observed. The addition of spices extracts gave more stability to the extra virgin olive oil. The tasters were able to differentiate among the addition levels and, at the end of the storage, they preferred the oils flavoured at 40 and 30 g/L of chilly pepper and garlic, respectively.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/242185
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