首页    期刊浏览 2025年07月11日 星期五
登录注册

文章基本信息

  • 标题:Determination Of Chemical Properties Of Flavored Extra Virgin Olive Oil
  • 本地全文:下载
  • 作者:H. Hande Akçar ; Aytaç S. Gümüşkesen
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2012
  • 卷号:37
  • 期号:6
  • 出版社:Association of Food Technology, Turkey
  • 摘要:Flavored olive oil is produced by adding the flavors of various spices, herbs, fruits and vegetables to natural olive oil. In this study; various natural aromatic compounds and aromatic herb extracts are added to natural olive oil in a wide range of concentrations. In this study, free fatty acid content, peroxide value, p-anisidine value, totox value, UV absorbance, induction periods and shelf life of natural and flavored olive oil samples were determined. For every temperature examined; induction period values are increased with the use of addition natural aromatic compounds. Shelf life of olive oil samples are calculated by using Rancimat data for 25° C with the extrapolation technique. Shelf life of natural aroma flavored olive oil is found to be 9-16 months; whereas olive oil flavored with aromatic herb extract samples have a shelf life between 8-13 months. Commercial flavored olive oil samples have a shelf life between 14-19 months.
  • 关键词:Olive oil; flavored olive oil; oxidation; rancimat technique; shelf life
国家哲学社会科学文献中心版权所有