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“特级初榨橄榄油”哪里特级了?

文章来源:admin 时间:2019年02月15日

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虽然橄榄油有这么多优点,但我们之前也提到,只有物理压榨而成的初榨橄榄油,才能最大限度地保存营养和风味。而为了提高产量,厂家也会利用不那么优质的橄榄油以及橄榄油渣,通过化学方式进一步提炼。


Although olive oil has so many advantages, we have mentioned before that only physical pressed olive oil can preserve nutrition and flavor to the maximum extent. In order to increase production, manufacturers will also use less high-quality olive oil and olive oil residue to further refine through chemical methods.



为了区别这些橄榄油,国际橄榄理事会(International Olive Council)制订了详细的分级标准,根据压榨方式、酸度和人工官能测试结果,将橄榄油等级分为八类。一张图看懂不同等级的区别:


In order to distinguish these olive oils, the International Olive Council has formulated a detailed classification standard, which classifies olive oils into eight categories according to the results of crushing methods, acidity and artificial function tests. A picture shows the difference between different grades:

“特级初榨橄榄油”哪里特级了?

*酸度:即100克油脂中自由脂肪酸所占的比例。


* Acidity: The percentage of free fatty acids in 100 grams of grease.




*人工官能测试:由专业的橄榄油鉴定师执行,判定嗅觉上有无油耗味,醋酸味,挥发性刺鼻气味,霉味,泥土臭味等劣化油味,味觉上有无抗氧多酚类营养成分带来的果香味,青苦味及辛辣刺激的体感表现。


* Artificial Function Testing: The professional olive oil appraiser determines whether there is oil consumption, acetic acid odor, volatile pungent odor, mildew odor, soil odor and other degraded oil odor on the olfactory, and whether there is fruit flavor, green bitterness and pungent stimulation from antioxidant polyphenols nutritional ingredients on the taste.




可以看出,特级初榨橄榄油不仅需要检测其理化指标,确定游离脂肪酸酸度是否符合标准,更要由专业的橄榄油鉴定师进行人工官能测试,鉴定其嗅觉和味觉表现,不是随便想“特级”就能“特级”的。


It can be seen that super virgin olive oil not only needs to test its physical and chemical indicators to determine whether the acidity of free fatty acids meets the standard, but also needs to be tested by professional olive oil appraiser to identify its olfactory and taste performance, not to think "super" can be "super".




但IOC的这套标准并非世界通用,例如在中国,目前并没有强制要求对橄榄油进行官能测试,也缺乏对于橄榄油分级的完善规范。因此,市面上各种自称“特级初榨橄榄油”的品牌,其实有不少鱼目混珠的产品。


However, the IOC standard is not universal in the world. For example, in China, there is no mandatory functional test for olive oil, nor is there a perfect specification for olive oil grading. Therefore, in fact, there are many fish-eye mixed pearls products in various brands on the market which call themselves "extra virgin olive oil".




更何况,特级初榨橄榄油颇为娇弱,保存运输、仓储管理不当,都有可能影响品质。即使出身高贵的橄榄油,经过长途颠簸运输到你手上,如果保存不到位,也未必能维持原先的优秀水准。


Moreover, extra virgin olive oil is rather delicate, and improper storage, transportation and storage management may affect the quality of olive oil. Even if olive oil of noble origin is transported to you by long-distance bumps, it may not be able to maintain its original excellent level if it is not preserved properly.


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