Ennouri Monia, Smaoui Slim, Varzakas Theodoros
Olive Tree Institute, University of Sfax, Road of Airport Km 1.5, P.O. Box 1087, Sfax 3000, Tunisia.
Higher Institute of Applied Science and Technology of Mahdia, University of Monastir, Road Rejiche, Mahdia 5121, Tunisia.
Foods. 2025 Jun 16;14(12):2114. doi: 10.3390/foods14122114.
The objective of our study is to monitor the stability of Extra Virgin Olive Oil (EVOO) flavoured with cloves. Two flavouring processes were tested, namely the maceration of cloves in olive oil and the grinding of cloves with olives. The analysis of the obtained oils showed that the process of the simultaneous grinding of the cloves with the olives produced a better oil quality than the maceration process in terms of richness in total phenols. The co-crushing method increased the total phenols in the olive oil by 34.24% and 73.37%, compared to the maceration method with an increase of only 17.1% and 52.35%, respectively, for the 2 and 4% of cloves addition. Fluorescence spectroscopy analysis of the oils supplied useful and complementary results. The aromatized olive oil developed by simultaneous grinding was subjected to ageing acceleration at 60 °C in the dark for 165 days. Results indicated that the acidity and the value of the specific extinction coefficient K of the control EVOO followed the standards of the International Olive Oil Council. During accelerated storage, the degradation of total phenols was marked as less for the flavoured EVOOs than for the control samples. After 165 days of storage, the colour of all olive oil samples was modified, with this change being the most apparent for unflavoured oil with a 45.6% and 46.4% decrease in L and b* vs. 38.8% and 22.4% for C1, and 45.5% and 37.2% for C2 respectively. After 165 days of storage, all the oil samples were darker and red. Flavouring EVOO with cloves offered a better stability to the oil. A consumer survey involving 224 participants revealed that despite the fact that only 30% were familiar with flavoured oils, 83.9% expressed a willingness to purchase clove-flavoured olive oil if it became available on the market. Flavoured oils offer a good alternative to multiply olive oil-based products and thus offer additional opportunities for the marketing of olive oils.
我们研究的目的是监测添加丁香调味的特级初榨橄榄油（EVOO）的稳定性。测试了两种调味工艺，即丁香在橄榄油中的浸渍以及丁香与橄榄的研磨。对所得油的分析表明，就总酚含量而言，丁香与橄榄同时研磨的工艺比浸渍工艺产生的油质量更好。与浸渍法相比，共研磨法使橄榄油中的总酚含量分别增加了34.24%和73.37%，而对于添加2%和4%丁香的浸渍法，总酚含量仅分别增加了17.1%和52.35%。对油的荧光光谱分析提供了有用的补充结果。通过同时研磨制成的调味橄榄油在60°C黑暗条件下进行了165天的加速陈化。结果表明，对照EVOO的酸度和特定消光系数K值符合国际橄榄油理事会的标准。在加速储存期间，调味EVOO中总酚的降解明显少于对照样品。储存165天后，所有橄榄油样品的颜色都发生了变化，对于未调味的油，这种变化最为明显，L值和b*值分别下降了45.6%和46.4%，而C1分别下降了38.8%和22.4%，C2分别下降了45.5%和 37.2%。储存165天后，所有油样都变得更暗且偏红。用丁香调味EVOO可使油具有更好的稳定性。一项涉及224名参与者的消费者调查显示，尽管只有30%的人熟悉调味油，但如果丁香调味橄榄油上市，83.9%的人表示愿意购买。调味油为多种基于橄榄油的产品提供了一个很好的替代品，从而为橄榄油的营销提供了更多机会。
