橄欖油推薦文章: 迷思 - 特級初榨橄欖油冷藏測試
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Myth – the Extra Virgin Olive Oil Fridge Test
迷思 - 特級初榨橄欖油冷藏測試

 

An often perpetuated myth related to olive oil is the “Fridge Test” - a supposedly simple home test for olive oil authenticity. The myth is so widespread that you may even see conflicting versions of the test – some say your oil should solidify if it’s real, and others say it should not solidify if it’s real. If only it were that easy! This “test” unfortunately, is completely false and misleading. Read on to see why even the rumor-mongers are confused on this one…
關於橄欖油長久以來的迷思“冷藏測試”- 簡單地於家中推測橄欖油的真實性。此迷思相當廣泛地流傳,你甚至會看到相互矛盾的測試版本 – 有人說真的橄欖油應該會凝固,且其他人說真的橄欖油不應該凝固。但願是如此地簡單!很不幸地,這樣的“測試”是完全不正確且誤導的。接下來看看為什麼散佈謠言者會對此困惑...
 
Almost all oils will become cloudy and eventually solidify at cold temperatures. Generally speaking, refined oils (such as regular olive oil or vegetable or seed oils) will solidify at a lower temperature than extra virgin olive oil. However, the time and the level of cold required to get to the solidification stage are greatly affected by the overall chemical compounds of the oil. These include the contents of the saturated fatty acid chains, like palmitic or stearic acid, that can change the melting-point of the triglycerides (the main constituent representing almost 98% of all oils and fats) and other compounds in oil as well as the presence of natural waxes.
大多數的油會在低溫下變成雲霧狀而最終凝固。一般而言,精煉油(如一般橄欖油或植物油或籽油)在低溫下比特級初榨橄欖油容易凝固。然而,凝固階段所需的冷藏的時間和程度是深受油中所有化合物的影響。這些成分包含飽和脂肪酸鏈,如棕櫚酸或硬脂酸,其會改變三酸甘油酯(佔了近98%油脂的主要成分)的溶點,且油中的其他化合物還有天然蠟
 
The profile of an olive oil, and especially Extra Virgin Olive Oil, is incredibly diverse because the oil’s makeup is affected by so many natural factors that vary by region, season, and type of olive. These include:
橄欖油的型態,特別是特級初榨橄欖油,是令人難以置信地多樣化,因為油的構成會受到不同的地區、季節、橄欖種類等這麼多的自然因素而影響。其包含:
 
· The olive variety
· The seasonal growing conditions
· The latitude of the country of origin
·  The time of harvest
·  The processing methods
· 橄欖品種
· 季節性成長條件
· 原產地緯度
· 收成時間
· 處理方法
 
All these factors affect the final profile of the olive oil, and even olives from the same trees can produce oil that varies from year to year. Additionally, olives are a fruit, and naturally have waxes that protect them as they grow. Evidence of these waxes can be traced in the final product (for Extra Virgin, International Olive Council standards require less than 250 parts per million). These natural waxes aren’t harmful, but the range found is variable and some suppliers even chill and filter the oil to remove visible waxes for appearance purposes in order to produce a more polished oil, which will also affect the oil’s solidification temperature. Finally, in order to achieve and keep a consistent flavor profile, some producers may blend several varieties of extra virgin olive oil from various types of olives or regions. This will also affect the time and the level of cold required to get to the solidification stage.
所有這些因素皆影響橄欖油最終的型態,且即使是相同樹上的橄欖所生產的油也會隨著每一年而有所不同。此外,橄欖是一種水果,且天生具有蠟以保護它們的成長。最終的產品也會明顯地有這些蠟的蹤跡(國際橄欖油協會標準規定小於百萬分之250)。這些天然蠟不會對人體有害,但含量是可變的,有些供應商甚至冷凍並過濾油,藉以去除看得到的蠟而生產更精純的油,這也將影響油的凝固溫度。最後,為了達成和保持一致的風味,一些生產商可能會混合不同地區幾個品種的特級初榨橄欖油。這也將影響凝固階段所需的冷藏的時間和程度。
 
There is no simple magic home test to check for olive oil authenticity. Extra Virgin Olive Oil will crystallize and/or solidify at a wide variety of time and temperature exposures. All this variance is what makes extra virgin olive oil truly special. Forget the fridge, and focus instead on enjoying the wide variety of flavors found amongst Extra Virgin Olive Oils.
沒有簡單且魔術般的家中測試可檢查橄欖油真實性。特級初榨橄欖油在各種時間及暴露溫度下將會結晶及/或凝固。所有這些變異就是讓特級初榨橄欖油如此特別的原因。忘了冷藏測試吧,並好好專注於享受特級初榨橄欖油中的各種風味。

文章來源:
北美橄欖油協會



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