Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage

• Published in: Food chemistry 2025-02, Vol.464 (Pt 3), p.141817, Article 141817
• Main Authors: Cecchi, Lorenzo, Urciuoli, Silvia, Ieri, Francesca, Ugolini, Tommaso, D'Agostino, Silvia, Breschi, Carlotta, Balli, Diletta, Zanoni, Bruno, Mulinacci, Nadia
• Format: Article
• Language: English
• Subjects: Capsaicinoids; Capsicum - chemistry; Flavoring Agents - chemistry; Flavouring process; Food Handling; Food Storage; Fruit - chemistry; HS-SPME-GC–MS; Humans; Olea - chemistry; Olive Oil - chemistry; Sensory profile; Shelf-life; Taste; Tocopherols; Volatile compounds; Volatile Organic Compounds - chemistry
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141817

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). •Chili peppers flavoured olive oil by co-milling and infusion were stored for18 months.•Co-milling and infused oils richer in phenols – vitamin E/capsaicinoids, respectively.•Major changes were on volatile and sensory defects of samples flavoured by infusion.•Oils by co-milling were free from defects with stable sensory profile up to 18 months.•Co-milling oils had better sensory and chemical shelf-life even than control sample.