701. Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion.
- Author
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Cecchi, Lorenzo, Balli, Diletta, Urciuoli, Silvia, Urciuolo, Angelica, Bordiga, Matteo, Travaglia, Fabiano, Zanoni, Bruno, and Mulinacci, Nadia
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OLIVE oil , *PEPPERS , *ESTERS , *HOT peppers , *ACETIC acid , *OLIVE , *CAPSAICINOIDS - Abstract
• Co-milling of fresh chili peppers and olives was proposed for flavouring of olive oil. • Oils obtained by co-milling and infusion showed similar capsaicinoids profiles. • Oils from infusion were rich in acetic acid and presented the winey/vinegary defect. • Oils from co-milling were characterized by volatile esters and were free from defects. • Co-milling with red or green chili determined different sensory and volatile profiles. 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. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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