以特级初榨橄榄油为基础油，分别添加橘子、橙子、柠檬、辣椒、花椒天然风味香料进行调味，或添加植物甾醇酯、茶多酚增加其功能性。通过感官评定确定了橘子、橙子、柠檬3种水果风味香料最佳添加量均为1．3%，辣椒、花椒2种香辛料风味香料最佳添加量分别为0．5%和3．0%，植物甾醇酯、茶多酚添加量分别为1．0%和0．03%。在最佳添加量条件下，风味油和功能性油过氧化值、酸值稳定性良好；水果风味油p-茴香胺值上升比较明显，其他风味油和功能性油与特级初榨橄榄油的p-茴香胺值基本持平。%Extra virgin olive oil as base oil was flavored by natural flavor spices including tangerine, or-ange, lemon, pepper and chinese prickly ash, or increased functional properties by adding plant phytos-terol esters and tea polyphenols. Through sensory evaluation, the optimal dosages of three kinds of fruit flavor spices tangerine, orange and lemon were all 1. 3%, the optimal dosages of pepper and chinese prickly ash flavor spices were 0. 5% and 3. 0% respectively, and the optimal dosages of plant phytosterol esters and tea polyphenols were 1. 0% and 0. 03% respectively. Under the optimal dosage conditions, the flavor and functional extra virgin olive oils had good stabilities of peroxide value and acid value;the p-anisidine values of fruit flavor extra virgin olive oils went up markedly,while other flavor and function-al extra virgin olive oils had stable p-anisidine values.
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