Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy.
Department of Statistics, Computer Science, Applications "Giuseppe Parenti" (DiSIA), Phytolab Laboratory (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy.
Food Chem. 2025 Feb 1;464(Pt 3):141817. doi: 10.1016/j.foodchem.2024.141817. Epub 2024 Oct 28.
The aim was to study the shelf-life over 18 months of storage (no light and oxygen exposure) of chili peppers flavoured olive oils comparing flavouring methods of co-milling of fresh chili peppers with sound olives at mill scale with temporary and permanent infusion of dried chili peppers in olive oil. Tocopherols, secoiridoids and capsaicinoids by HPLC-DAD, volatile compounds by HS-SPME-GC-MS, and sensory profiles were studied. The decrease in tocopherols and secoiridoids was greater in "infusion" samples, while a significant increase in capsaicinoids was observed in "permanent infusion" samples. The main changes were observed for sensory and volatile profiles: "infusion" samples were defective already after 2 months with significant increase of defects-relating volatile compounds, while "co-milling" samples were defects-free and characterized by nice balance among hotness/heat and pepper fruity/taste during entire storage. "Co-milling" samples showed better shelf-life (18 months) than infusion ones, and even than EVOO control samples (12 months).
本研究旨在探讨在 18 个月的贮藏期（避光、隔氧）内，不同风味制备方法对彩椒橄榄油货架期的影响，包括新鲜彩椒与完好橄榄混合干磨（批式）以及干彩椒短期和长期浸提。采用 HPLC-DAD 分析生育酚、西奥里多苷和辣椒素，HS-SPME-GC-MS 分析挥发性化合物，感官分析风味特征。结果表明，与批式处理相比，浸提处理的生育酚和西奥里多苷损失较大，而长期浸提处理的辣椒素含量显著增加。感官和挥发性分析表明，浸提处理的橄榄油在贮藏 2 个月后即出现缺陷，与缺陷相关的挥发性化合物含量显著增加，而批式处理的橄榄油在整个贮藏期内均无缺陷，具有良好的热辣感和椒果香平衡。批式处理的橄榄油货架期（18 个月）优于浸提处理，甚至优于特级初榨橄榄油（12 个月）。
