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Quality issues and shelf life evaluation of packaged olive oil in glass and plastic containers.

机译：玻璃和塑料容器中包装的橄榄油的质量问题和保质期评估。

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摘要

Oxidation of olive oil under still air was initially studied in order to monitor the oxidation process using different analytical techniques. The relationship between the amount of the oil and the oxidative degradation due to the oxygen inside the oil mass was the focus. Increased volume and reduced surface decreased the oxidation rate. The oxidation was higher for the parts of the oil closer to the air-exposed surface, while the inner parts were less oxidized.; The dynamic headspace thermal sorption - thermal desorption (DHS-TD), and solid phase micro-extraction (SPME) techniques were studied to identify optimum sampling parameters to be used for the isolation of the flavor compounds in olive oil. The best results were obtained when the flavor compounds were collected after stripping the oil for 15 minutes at 200 mL/min helium gas flow and trapping in Tenax-TA traps at room temperature. Different oil/total stripping gas ratios were tested and the results showed distinctive differences in terms of type and amounts of volatiles isolated. For SPME, the bipolar fibers with 1 gram of oil placed in sealed glass containers and equilibrated for 2 hours, extracted for 15--30 minutes and desorbed into the GC gave the best profile of the flavor compounds. Changing the amount of oil in the sampling vials, the time of sampling or the equilibrium time resulted in differing profiles. These two techniques were also used for the isolation of flavor compounds from olive oil thermally oxidized in a conventional oven.; The DHS-TD technique was used to correlate the flavor compounds isolated during the thermo-oxidation of extra virgin olive oil and the thermograph parameters obtained during crystallization of the samples recorded by Modulated-Differential Scanning Calorimetry. The results indicated that the flavor compounds derived during the thermo-oxidation of oleic acid were well-correlated to the crystallization enthalpy and temperature of the olive oil. Thus, M-DSC is proposed as an easy, solventless and user-friendly technique for studying oxidative degradation of olive oil.; The flavor compound profiles from extra virgin olive oil placed in PET, PVC and glass containers and stored at different temperatures and light conditions, were used to describe the oxidation level of the oil and the influence of package permeability, light transmission, and temperature during one year of storage. Characteristically different flavor compound profiles were obtained from the different treatments. Selected compounds were identified by their retention times and by mass spectrometry, and were proposed as suitable markers to describe the packaged history of the product. In addition, the alterations of the properties and performance of the polymeric materials were studied. Changes in PET oxygen permeability and migration and degradation of PVC were determined to be the main consequences of the exposure of plastics to elevated temperature, fluorescent light, and contact with olive oil.
机译：最初研究了在静止空气下橄榄油的氧化过程，以便使用不同的分析技术监测氧化过程。油量与由于油团内部的氧引起的氧化降解之间的关系是焦点。体积增加和表面减少会降低氧化速率。靠近空气接触表面的部分油的氧化程度较高，而内部的氧化程度则较低。研究了动态顶空热吸附-热脱附（DHS-TD）和固相微萃取（SPME）技术，以确定用于分离橄榄油中风味化合物的最佳采样参数。在以200 mL / min的氦气流量汽提油15分钟并在室温下将其捕获在Tenax-TA捕集阱中后，收集风味化合物时，可获得最佳结果。测试了不同的油/总汽提气比率，结果表明，分离出的挥发物的类型和数量存在显着差异。对于SPME，将双极性纤维和1克油放在密封的玻璃容器中并平衡2小时，萃取15--30分钟，然后解吸到GC中，可以得到风味化合物的最佳特性。改变采样瓶中的油量，采样时间或平衡时间会导致曲线不同。这两种技术还用于从传统烤箱中热氧化的橄榄油中分离风味化合物。 DHS-TD技术用于关联特级初榨橄榄油热氧化过程中分离出的风味化合物与调制差示扫描量热法记录的样品结晶过程中获得的热成像图参数。结果表明，油酸热氧化过程中产生的风味化合物与橄榄油的结晶焓和温度密切相关。因此，M-DSC被提议为一种用于研究橄榄油氧化降解的简便，无溶剂且用户友好的技术。来自特级初榨橄榄油的风味化合物概况（分别放置在PET，PVC和玻璃容器中，并在不同温度和光照条件下存储）用于描述橄榄油的氧化水平以及包装在一个包装中的渗透性，透光率和温度的影响。储存年份。从不同处理获得特征不同的风味化合物概况。通过保留时间和质谱鉴定所选化合物，并提出合适的标记物来描述产品的包装历史。另外，还研究了聚合物材料的性能和性能的变化。确定PET氧气渗透性的变化以及PVC的迁移和降解是塑料暴露于高温，荧光灯以及与橄榄油接触的主要后果。

著录项

  • 作者

    Kanavouras, Antonis.;

  • 作者单位

    Michigan State University.;

  • 授予单位 Michigan State University.;
  • 学科 Engineering Packaging.; Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2003
  • 页码 306 p.
  • 总页数 306
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 包装工程;农产品收获、加工及贮藏;
  • 关键词

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