The Effect of Adding Peppermint essential oil on the Chemical, Sensory, and Microbial Characteristics of Mayonnaise
Subject Areas :
Keywords: Peppermint, chemical characteristics, microbial characteristics, Mayonnaise,
Abstract :
he Effect of Adding Peppermint essential oil on the Chemical, Sensory, and Microbial Characteristics of MayonnaiseAbstract: Mayonnaise is one of the oldest and most precious sauces in the world which is made by emulating of the vegetable oils in a liquid phase. In this research, the effect of peppermint was studied as an antimicrobial and preservative compound on the chemical properties (pH and acidity), microbial and sensory properties of mayonnaise in the form of 4 × 5 factorial experiments with 5 levels of mayonnaise formulation and 4 storage time (0, 15, 30 and 45 days). The results indicated that all samples of sauce containing different density of peppermint essential oil, pH and acidity of mayonnaise were kept at the level authorized by the standard organization. The results of the microbial test showed that the use of higher density of essential oil increased its antimicrobial effects and at the same time reduced the acceptance of sensory properties by the consumers, so that the sample containing 0.75% of essential oil in the total acceptance test earned the lowest score. Considering that 0.25% of essential oil was not able to maintain the microbial load in the target range at all test days and the sample had 0.75% of essential oil, the lowest sensory scores were obtained, the best additive treatment can be considered as 0.5% density of essential oil.
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