Química Biológica, Facultad de Ciencias Agropecuarias, IMBIV-CONICET, 5000 Córdoba, Argentina.
J Food Sci. 2012 Sep;77(9):S294-301. doi: 10.1111/j.1750-3841.2012.02841.x. Epub 2012 Aug 16.
Four commercial varieties of oregano are farmed in Argentina: "Compacto,""Cordobes,""Criollo," y "Mendocino." Oregano essential oil is known for antioxidant properties. The objective of this study was to evaluate changes in the intensities of positive and negative attributes in extra virgin olive oil with addition of essential oil obtained from the 4 Argentinean oregano types. Oregano essential oil was added into olive oil at 0.05% w/w. The samples were stored in darkness and light exposure during 126 d at room temperature. The intensity ratings of fruity, pungency, bitterness, oregano flavor, and rancid flavor were evaluated every 21 d by a trained sensory panel. In general, samples with addition of oregano essential oil in olive oil exhibited higher and lower intensity ratings of positive and negative attributes, respectively, during storage compared with the control samples. The first 2 principal components explained 72.3% of the variability in the olive oil samples. In general, positive attributes of olive oil were highly associated with the addition of oregano essential oil in darkness, whereas rancid flavor was negatively associated with them. Olive oil with oregano "Cordobes" essential oil was oppositely associated with light exposure treatments and negative attribute (rancid flavor) suggesting better performance as natural antioxidant of this essential oil in olive oil. The result of this study showed that the presence of oregano essential oil, specially "Cordobes" type, preserve sensory quality of extra virgin olive oil prolonging the shelf life of this product.
Extra virgin olive oil is highly appreciated for its health benefits, taste, and aroma. These properties are an important aspect in this product quality and need to be preserved. The addition of natural additives instead of synthetic ones covers the present trend in food technology. This research showed that the addition of oregano essential oil preserved the intensity ratings of positive attributes in extra virgin olive oil during storage. The essential oil of the oregano variety called "Cordobes" exhibited better protecting effect on sensory properties of olive oil than the other oregano varieties. The addition of oregano essential oil should be considered for the food industry as a natural source of antioxidant additives for preserving sensory properties in extra virgin olive oil and other similar food products.
阿根廷种植四种商业品种的牛至：“Compacto”、“Cordobes”、“Criollo”和“Mendocino”。牛至精油以抗氧化特性而闻名。本研究的目的是评估在添加从这四种阿根廷牛至品种获得的精油后，特级初榨橄榄油中阳性和阴性属性的强度变化。将牛至精油以 0.05%w/w 的比例添加到橄榄油中。将样品在黑暗和光照下于室温下储存 126 天。在储存的每 21 天，由经过训练的感官小组评估果香、刺激性、苦味、牛至风味和酸败味的强度等级。通常，与对照样品相比，添加牛至精油的橄榄油样品在储存过程中表现出更高和更低的阳性和阴性属性的强度等级。前两个主成分解释了橄榄油样品 72.3%的可变性。通常，橄榄油的阳性属性与在黑暗中添加牛至精油高度相关，而酸败味则与之相反。橄榄油与牛至“Cordobes”精油的关联与光照处理和负属性（酸败味）相反，表明这种精油在橄榄油中作为天然抗氧化剂的性能更好。这项研究的结果表明，牛至精油的存在，特别是“Cordobes”类型，可保持特级初榨橄榄油的感官质量，延长该产品的保质期。
特级初榨橄榄油因其健康益处、口感和香气而备受赞赏。这些特性是该产品质量的一个重要方面，需要加以保护。使用天然添加剂代替合成添加剂符合食品技术的当前趋势。这项研究表明，添加牛至精油可在储存过程中保持特级初榨橄榄油阳性属性的强度等级。与其他牛至品种相比，称为“Cordobes”的牛至品种的精油对橄榄油感官特性具有更好的保护作用。牛至精油的添加应被考虑用于食品工业，作为抗氧化添加剂的天然来源，以保持特级初榨橄榄油和其他类似食品产品的感官特性。
