| Title: | "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(s): | Cecchi L; Balli D; Urciuoli S; Urciuolo A; Bordiga M; Travaglia F; Zanoni B; Mulinacci N; |
| Address: | "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. Department of Pharmaceutical Sciences, Universita degli Studi del Piemonte Orientale 'A. Avogadro', Largo Donegani 2, Novara 28100, Italy. Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy. 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. Electronic address: nadia.mulinacci@unifi.it" |
| DOI: | 10.1016/j.foodchem.2022.134696 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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" |
| Keywords: | *Capsicum Olive Oil *Olea Flavoring Agents Taste *Piper nigrum *Volatile Organic Compounds Aroma Capsaicinoids Chili peppers ripening degree Flavouring process Pungency Volatile compounds; |
| Notes: | "MedlineCecchi, Lorenzo Balli, Diletta Urciuoli, Silvia Urciuolo, Angelica Bordiga, Matteo Travaglia, Fabiano Zanoni, Bruno Mulinacci, Nadia eng England 2022/11/03 Food Chem. 2023 Mar 15; 404(Pt B):134696. doi: 10.1016/j.foodchem.2022.134696. Epub 2022 Oct 19" |
