初榨橄榄油风味化合物研究进展

阐述了初榨橄榄油风味的主要来源途径即脂氧合酶途径,对影响初榨橄榄油风味特征的若干因素如品种和地理环境,油橄榄果实成熟度,加工工艺,储藏条件等因素进行了讨论和分析.介绍了初榨橄榄油中挥发性化合物的分析检测方法,并且展望了橄榄油风味化合物研究的应用和发展前景.     

应用抗氧化剂防止食品油脂氧化和风味劣化

<正>引起肉类食品变质有二个主要原因。除肉质经细菌污染剂引起变质外,另一个原因是肉质中脂肪经空气氧化而变质。类脂物经氧化后亦会引起肉质色泽,质构和营养价值的变化,其中更主要的是最先发生明显变化是肉质风味的改变。经加工肉食品,由于在加工过程中,经过多道工序操作如剁碎、碾压及操作环境和温度的影响,都会导致油脂氧化。导致肉质和风味劣化最大的弊病,不仅使肉质产生强烈的恶臭,同时使肉质新鲜度消失。已经发生明显油脂腐败恶臭的肉类食品,在消费者购买前,肉质的色泽和风味或其他物理外观已发生变化。消费者购买这种已经失去新鲜度和风味的肉质后,由于风味的变化非常敏感,使消费者产生一种不知道什么原因使风味发生变化,亦不知道其他产品的风味是否会好一些的想法。     

柠檬风味初榨橄榄油品质分析

以柠檬风味橄榄油为研究对象,通过其质量指标、脂肪酸组成、甾醇含量和香气组成综合分析柠檬风味初榨橄榄油的品质。结果表明：柠檬风味橄榄油油品酸值、过氧化值、紫外吸光度、脂肪酸乙酯含量、水分及挥发物均符合国家标准GB/T 23347-2021质量指标要求;新鲜柠檬的加入提高了脂肪酸含量,柠檬风味橄榄油中总脂肪酸含量比原味橄榄油高9.378 g/100g,柠檬风味橄榄油中亚油酸与亚麻酸比值7.75:1接近推荐值6.67:1,柠檬风味橄榄油不饱和度（5.37）高于原味橄榄油（5.03）;柠檬风味橄榄油中甾醇类化合物含量（1885.9mg/kg）低于原味橄榄油（2968.9mg/kg）;原味初榨橄榄油主要香气成分以醛类物质为主,柠檬风味初榨橄榄油主要香气成分是萜烯类物质,柠檬的加入使柠檬风味橄榄油特有β-蒎烯、α-松油烯、莰烯、(E)-β-罗勒烯、β-石竹烯、萜品油烯、α-水芹烯、桧烯8种萜烯类物质。柠檬风味橄榄油的品质与柠檬、油橄榄混合比例及其品种、成熟度、产地密切相关,避免柠檬的添加淹没初榨橄榄油的典型品质及香味从而获得理想的柠檬风味橄榄油,需重点优选柠檬和油橄榄混合比例因素。     

花椒油和藤椒油加速氧化过程中风味品质变化

旨在为提高花椒油和藤椒油品质稳定性和预测其货架期提供参考,研究储存过程中花椒油和藤椒油风味品质变化。采用Schaal烘箱法探讨加速氧化过程中(0～35 d)花椒油和藤椒油的酸值、过氧化值、麻味物质及挥发性风味成分的变化。结果表明：加速氧化过程中花椒油和藤椒油的酸值(KOH)均满足国家限量标准(≤3 mg/g),而过氧化值分别在15 d和20 d时超出国家限量标准(≤0.25 g/100 g)。花椒油和藤椒油分别加速氧化10 d和15 d时麻味物质总量损失率分别为5.86%和10.42%,挥发性风味成分总量损失率分别为35.07%和70.01%;加速氧化结束时,花椒油和藤椒油中麻味物质总量和挥发性风味成分总量大幅减少,麻味物质总量损失率分别为37.15%和37.30%,挥发性风味成分总量损失率分别为82.03%和89.08%;对挥发性风味物质进行主成分分析(PCA)发现,未加速氧化的油与加速氧化后的油区分明显。花椒油和藤椒油在储存过程中麻味物质和香气成分存在着不同程度的损失,且长时间储存易氧化酸败,对产品风味品质影响较大。     

橄榄油中极性伴随物研究状况

综述了橄榄油中极性伴随物的研究状况.酚类物质是橄榄油极性伴随物的主要组成部分,其组成随橄榄的品种、种植条件及橄榄油提取方法不同而异.酚类物质对于保持橄榄油的风味,提高油脂氧化稳定性具有重要作用.同时,橄榄油中酚类伴随物具有良好的清除自由基和抗氧化能力,可以阻止低密度脂蛋白(LDL)氧化,起到预防心血管疾病的作用.     

柑橘果酒酿造过程中挥发性风味化合物的变化

分别以大叶尾张蜜柑澄清果汁及带渣果汁为原料,接种酿酒酵母后以固相微萃取-气相色谱-质谱联用法分别分析酿造7、14、21、28、35 d后果酒中的挥发性风味物质,并采用气相色谱-质谱-嗅觉测量法描述化合物的气味性质并确定气味强度。结果表明：澄清果汁组及带渣果汁组中分别检测出78 种及76 种,主要包括烃类、醇类、醛类、酮类、酯类、酸类;其中酯类是最主要的风味物质,占总量的60%以上,其次是醇类物质,二者在整个过程中均占总量的80%以上。其中,辛酸乙酯、癸酸乙酯及正己酸乙酯是主要的酯类化合物;苯乙醇及1-戊醇是含量最多的高级醇类,在酿造过程中分别呈现降低和升高的趋势,澄清果汁组及带渣果汁组在酿造35 d后含量分别为10.72、59.58 μg/L和8.75、83.17 μg/L。采用气相色谱-嗅觉测量法结合质谱检测技术得出,2 种不同原料对果酒的挥发性风味物质有重要的影响：以柑橘澄清果汁为原料的果酒香气做出主要贡献的特征香味的物质主要有7 种,分别为甲酸异戊酯、正己酸乙酯、D-柠檬烯、苯乙醛、苯乙醇、辛酸乙酯、癸酸乙酯,占总量的68.04%;而对于以带渣果汁为原料的果酒中,分别是丙烯酸2-乙基己酯、正己酸乙酯、苯乙醛、辛酸乙酯、苯乙醇、癸酸乙酯,占总量的48.10%,略有差异。     

风味和功能性特级初榨橄榄油的研制

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。     

极具开发潜力的油脂皇后——橄榄油

详细介绍了橄榄油的制取方法，分类，组成，特点，功能及应用，对了解和大力开发这一优质油脂有所帮助，以取得较大的经济效益和社会效益。     

突尼斯橄榄油风味之夜在沪举行

地中海国家向来以舒适的气候和悠闲的生活方式闻名于世,同时,也是世界橄榄油最大的生产以及出口地。除了我们所熟知的西班牙、意大利等国外,突尼斯也是重要的橄榄油生产国及出口国。     

被氧化的葡萄酒蒸馏过程中挥发性风味物质的变化

将被氧化的葡萄酒进行蒸馏,采用气相色谱-质谱法(GC-MS)检测蒸馏过程中挥发性风味物质,结合气味活性值(OAV)分析蒸馏酒头、酒心、酒尾各阶段的关键风味化合物。结果表明,酒头、酒心、酒尾分别共检出65种、93种、88种挥发性风味物质,OAV≥1的关键风味化合物分别为20种、40种、29种。酒头含有高浓度乙酸、乙醛、乙酸乙酯等,截取酒头可将这些带来不悦氧化气味的物质去除;酒心以果香为主,花香、奶油、脂肪香气为辅,溶剂味、烟熏味、青草香次之,还有些许甜香,整体较为均衡,可用作葡萄蒸馏酒调配;酒尾因含有少量苯乙醛、苯乙醇、异丁醛、异戊醛等高沸点化合物,虽不能用作蒸馏酒的主体,但可加入新的原酒继续蒸馏再利用。该研究为低质低值葡萄酒的处理提供了一种思路。     

日本风味油的开发

简介了日本生姜风味油、蒜风味油、葱风味油、胡椒风味油、柠檬风味油、欧芹风味油等的制作方法及特色,给食物增添新奇感,丰富了人们的饮食生活。     

Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors

In addition to the sanitary aspects of production and the genetic and/or geographic origin of the drupes olive malaxation is a critical control point of virgin olive oil (VOO) production from a qualitative point of view. In particular the sensory peculiarities of malaxation are determined by the presence of C₆ and C₅ aldehydes and alcohols in the VOO head space due to lipoxygenase activity. On-line monitoring of the evolution of these substances during VOO processing could be very useful for defining the operative conditions of malaxation (i.e. time and temperature) in order to improve the VOO sensory quality according to product type.     

Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils

The main objective of this study was to evaluate the influence of the malaxation time (Mt) and ripening stage on oil quality and phenolic compounds of Hojiblanca and Picual virgin olive oils. In both varieties of oil, phenolic content and oxidative stability decreased as ripening progressed. The total level of tocopherols diminished by up to 40% as fruit ripened. The compositions of palmitic, stearic, lignoceric, oleic, linoleic and linolenic acids were significantly influenced by the ripening process. The present work shows that an increased Mt promoted the increase of free acidity (up to 13.3%) and tocopherols (up to 11.6%) and negatively affected the oxidative stability and the concentration of phenols. Further research is required to determine ripening stages and malaxation conditions for all olive oil varieties to achieve a satisfactory balance between the improvement of both oil yield and oil quality and composition.     

淡水鱼油加工过程中风味控制措施的研究

研究了提取方法、时间、酸洗、真空处理、抗氧化剂等对以淡水鱼内脏为原料生产的鱼油风味的影响,结果表明了原料经121℃蒸煮1.5h、用20mL/L浓度为0.01g/L的柠檬酸水溶液酸洗、温度为80℃真空度为0.095MPa的真空干燥、添加0.02g/L的TBHQ与柠檬酸钠(2∶1)的混合物等可有效控制鱼油异味的产生。     

Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale

The influence of olive paste preparation conditions on the triterpenic content of virgin olive oils from Arbequina and Picual cultivars was investigated. For this purpose, three sieve diameters of the hammer mill (4, 5, and 6 mm), two malaxation temperatures (20 and 30 °C), and two malaxation times (20 and 40 min) were tested. Results obtained showed that for Arbequina oils, a finer crushing level resulted in higher maslinic acid and erythrodiol content. Increasing malaxing temperature and time lead to a rise in both oleanolic and maslinic acid concentration, whereas erythrodiol content increased only for the longer malaxation time. For Picual oils, higher concentrations of oleanolic acid, maslinic acid, and uvaol were obtained by prolonging the paste malaxation time. A finer crushing level resulted also in an increase of maslinic acid content. These findings suggest that virgin olive oil triterpenic composition can be improved by regulating olive paste preparation conditions.     

Addition of enzymes complex during olive oil extraction improves oil recovery and bioactivity of Western Australian Frantoio olive oil

Olive oil consumption has increased as many studies revealed the health benefits of regular consumption of olive oil. There is a need to find effective oil extraction techniques capable of increasing oil recovery without compromising its quality. This study investigated the impact of adding enzymes complex Viscozymes during olive oil extraction on oil recovery, total phenolic compounds, antiradical activity and the standard quality parameters. It was found that at a concentration of 0.30 g mL^?1, Viscozymes could significantly improve the oil recovery from 49 to 69% (P < 0.001) when compared to the Control sample. The concentration of total phenolic compounds was also significantly improved from 110 to 266 mg kg^?1 oil (P < 0.01) and the antiradical activity increased from 31 to 48% inhibition of 2,2‐diphenyl‐1‐picrylhydrazil radical (P < 0.001). Addition of Viscozymes therefore represents an effective extraction technique that increases oil recovery without compromising the concentration of total phenolic compounds and antiradical activity.     

花生油与橄榄油营养价值的比较

花生、花生油中不仅富含油酸、亚油酸,而且白藜芦醇、β-谷固醇、辅酶Q、Mg2 、Zn2 、VE等含量也很丰富.这些营养成分具有多种药用价值和保健功能.花生油与橄榄油的理化特性指标相似,两种植物油的脂肪酸组成相近.花生油中SFA、MUFA和PUFA之比值,比橄榄油更接近1:1:1国际公认的膳食脂肪酸供能标准.花生油是中国人自己的非常经济的"橄榄油".     

Phenolic compounds in olive oil and olive pomace from Cilento (Campania,Italy) and their antioxidant activity

Virgin olive oil (VOO) has nutritional and sensory characteristics that make it unique and a basic component of the Mediterranean diet. Its importance is mainly attributed to its richness in polyphenols, which act as natural antioxidants and may contribute to the prevention of several human diseases. In this paper we report the determination and quantification of oleocanthal, one of the main substances responsible for the bitter taste of olive oil, together with a quali-quantitative analysis by HPLC analytical methods of phenolics from Cilento VOO and olive oil pomace. The total phenolic content was also determined and the in vitro antioxidant and free-radical scavenging activities by DPPH test was evaluated. A superoxide anion enzymatic assay was also carried out and the results were confirmed by the inhibition of xanthine oxidase activity assay. The possible protective role played by VOO secoiridoids on injurious effects of reactive oxygen metabolites on the intestinal epithelium, using Caco-2 human cell line, was investigated.