Ciafardini Gino, Zullo Biagi Angelo
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
Foods. 2022 Mar 18;11(6):867. doi: 10.3390/foods11060867.
Coratina monocultivar extra virgin olive oil (EVOO) is known for its level of bitterness, which, if too high, can cause consumer acceptance problems. The aim of this study was to modulate the bitter taste of freshly produced olive oil through endogenous enzymatic activity and microbiota during the decantation phase. The opalescent appearance of the newly produced EVOO was substantially reduced during the first three months of decantation due to the deposition of more than 90% of suspended material, consisting of vegetation water and suspended solid particles. The high content of biophenols and the reduction in water concentration in the oil samples negatively affected the survival of yeasts, which were absent in the oil samples at the end of the third month of decantation. The oleuropeinolytic activity was very intense during the first month of decantation, whereas the reduction in the bitter taste associated with the aglycons was consistent only in the second and third months of decantation. At the end of decantation, the sensory notes of bitterness in the Coratina EVOO were reduced by 33%, lowering the position on the value scale without altering the other qualitative parameters whose values fell within the limits of the commercial EVOO class.
科拉蒂纳单一品种特级初榨橄榄油（EVOO）以其苦味程度而闻名，若苦味过高，可能会导致消费者接受度问题。本研究的目的是在倾析阶段通过内源性酶活性和微生物群来调节新生产橄榄油的苦味。由于超过90%的悬浮物质（由植物水和悬浮固体颗粒组成）沉淀，新生产的EVOO在倾析的前三个月中乳光外观大幅减少。油样中生物酚的高含量和水分浓度的降低对酵母的存活产生了负面影响，在倾析第三个月末的油样中没有酵母。橄榄苦苷酶活性在倾析的第一个月非常强烈，而与苷元相关的苦味降低仅在倾析的第二个月和第三个月是一致的。在倾析结束时，科拉蒂纳EVOO的苦味感官评分降低了33%，在价值量表上的位置降低，而其他定性参数的值仍在商业EVOO等级的范围内，没有改变。
