Cecchi Lorenzo, Balli Diletta, Urciuoli Silvia, Urciuolo Angelica, Bordiga Matteo, Travaglia Fabiano, Zanoni Bruno, Mulinacci Nadia
Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no (Florence), Italy.
PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis)-DiSIA, University of Florence, Via U. Schiff, 6, Sesto Fiorentino 50019, Italy.
Food Chem. 2023 Mar 15;404(Pt B):134696. doi: 10.1016/j.foodchem.2022.134696. Epub 2022 Oct 19.
In the context of the olive oil flavoured with chili peppers, the aim of this study was to compare co-milling of sound olives and fresh chili peppers at mill scale to infusion of dried chili peppers in oil, using the same batch of olives for all oils. Capsaicinoids by HPLC-DAD, volatile profile by HS-SPME-GC-MS and HS-GC-IMS and sensory profile were characterized. Capsaicinoids were statistically higher in oils prepared with green (52.0-68.0 mg/kg) than red (48.0-60.2 mg/kg) chili peppers. Oils flavoured by infusion showed higher contents of volatile compounds linked to defects such as acetic acid, with winey/vinegary sensory defect (median, 1.72-2.02) and no fresh pepper flavour. Oils prepared by co-milling resulted rich in the typical esters of chili pepper (6.175 and 4.156 mg/kg with green and red chili peppers, respectively), with pleasant hotness sensation and fresh pepper flavour. Overall, the co-milling approach allowed obtaining flavoured samples with improved sensory quality.
在以辣椒调味橄榄油的背景下，本研究的目的是在工厂规模下比较完好橄榄与新鲜辣椒的共研磨法和干辣椒在油中的浸渍法，所有油均使用同一批橄榄。通过高效液相色谱 - 二极管阵列检测器（HPLC-DAD）对辣椒素类物质进行表征，通过顶空固相微萃取 - 气相色谱 - 质谱联用（HS-SPME-GC-MS）和顶空气相色谱 - 离子迁移谱（HS-GC-IMS）对挥发性成分进行表征，并对感官特征进行描述。用青椒（52.0 - 68.0毫克/千克）制备的油中辣椒素类物质在统计学上高于用红椒（48.0 - 60.2毫克/千克）制备的油。浸渍法调味的油中与缺陷相关的挥发性化合物含量较高，如带有酒味/醋味感官缺陷（中位数为1.72 - 2.02）且没有新鲜辣椒风味的乙酸。共研磨法制备的油富含辣椒的典型酯类物质（用青椒和红椒制备的分别为6.175和4.156毫克/千克），具有宜人的辣味和新鲜辣椒风味。总体而言，共研磨法能够获得感官品质更好的调味样品。
