Oils and Fats Research Department, Food Technology Research Institute, Agriculture Research Centre.
Biochemistry Department, Faculty of Agriculture, Beni-Suef University.
J Oleo Sci. 2023;72(4):369-377. doi: 10.5650/jos.ess22276.
In this study, the effect of adding some aromatic plants (garlic, rosemary, thyme, and hot-red pepper) on the quality and organoleptic properties of flavored olive oil extracted from the olive fruits Maraqi variety are studied after adding aromatic plants at a concentration of 2%. Acidity, peroxide value, K232, K270, sensorial attributes, oxidative stability, and phenolic contents had been monitored. Also, phenolic compounds are identified in the flavored and unflavored olive oil samples. These results demonstrated that the aromatic plant had enhanced the flavored olive oil stability; the levels of addition of aromatic plants could be distinguished by the taster's sensory attributes of flavored olive oil. As the plan of the experiment includes process preparation and consumer preference, it is possible to apply the obtained results to the production of flavored olive oil. The producers will gain a new product with more added values due to the nutritional and antioxidant strength of the aromatic plants.
在这项研究中，研究了在浓度为 2%的条件下添加芳香植物（大蒜、迷迭香、百里香和红辣椒）对从 Maraqi 品种橄榄果实中提取的调味橄榄油的质量和感官特性的影响。监测了酸度、过氧化物值、K232、K270、感官属性、氧化稳定性和酚类含量。此外，还在调味和未调味橄榄油样品中鉴定了酚类化合物。这些结果表明，芳香植物增强了调味橄榄油的稳定性；可以通过调味橄榄油的品尝者感官属性来区分芳香植物的添加水平。由于实验计划包括工艺准备和消费者偏好，因此可以将获得的结果应用于调味橄榄油的生产。由于芳香植物的营养和抗氧化强度，生产者将获得具有更高附加值的新产品。
