1
|
De Santis D, Ferri S, Milana G, Turchetti G, Modesti M. Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference. Heliyon 2024; 10:e29833. [PMID: 38699013 PMCID: PMC11064150 DOI: 10.1016/j.heliyon.2024.e29833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/05/2024] Open
Abstract
Monovarietal olive oils, known for their distinct aromatic profiles, face challenges in preserving their initial quality due to variations in stability and susceptibility to oxidative deterioration. This study focused on the storage stability of two Italian cultivars, 'Biancolilla' and 'Cerasuola', from Sicily, chosen for their aromatic complexity and divergent storage stability. Oils, whether filtered or unfiltered, underwent storage at two thermal regimes (18 °C and - 20 °C) over a year. The combination of filtration and low-temperature storage was employed to mitigate oxidative deterioration and hydrolytic processes, as filtration removes suspended particles and emulsified water, while low temperatures slow down enzymatic activities and oxidative reactions, thereby enhancing the overall stability and shelf life of the olive oils. Unfiltered samples at room temperature showed a significant increase in secoiridoid aglycone derivatives (Hydroxytyrosol and Tyrosol) due to hydrolytic processes, along with a decrease in secoiridoid aglycone. Filtration delayed these processes, with a more pronounced effect observed when combined with -20 °C storage. Sensory analysis identified the emergence of the "fusty" defect in the less resilient 'Biancolilla' cultivar after six months, a phenomenon mitigated by filtration and freezing. Consumer tests validated these findings. In summary, the synergistic approach of combining filtration with low-temperature storage emerges as a promising strategy for maintaining high-quality standards, especially for less stable monovarietal extra virgin olive oils. This strategy ensures compliance with EU regulations beyond the conventional 12-month shelf life, offering a practical solution for preserving the nutritional and sensory quality of olive oil.
Collapse
Affiliation(s)
- Diana De Santis
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Serena Ferri
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Giorgio Milana
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Giovanni Turchetti
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Margherita Modesti
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| |
Collapse
|
2
|
Díaz-Montaña EJ, Brignot H, Aparicio-Ruiz R, Thomas-Danguin T, Morales MT. Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach. Food Chem 2024; 437:137855. [PMID: 37944364 DOI: 10.1016/j.foodchem.2023.137855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/12/2023]
Abstract
The sensory perception of virgin olive oil is complex and produced mainly by phenols and volatiles. These compounds are affected by the interaction with other components of the oil matrix and by biological factors. The aim of the work was to study the saliva effect and/or the presence of phenols on the release of 12 volatiles, using different olive oil matrices and volatile concentrations, and applying Solid Phase Microextration-Gas Chromatography-Flame Ionization Detection, Proton Transfer Reaction-Mass Spectrometry and sensory analysis. The volatile concentrations in the headspace showed significant differences (p < 0.05) between the different matrices, being easily detected the effect exerted by phenols and biological components from 3.8 mg/Kg. The results showed that the presence of unsaturation in the volatile molecules affect their release, being lower the concentration of saturated volatiles released in presence of phenols. All the compounds were in higher concentration in the headspace of the olive oil-phenol-saliva matrix.
Collapse
Affiliation(s)
- Enrique Jacobo Díaz-Montaña
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain.
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - Ramón Aparicio-Ruiz
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - María Teresa Morales
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
| |
Collapse
|
3
|
Chahdoura H, Mzoughi Z, Ziani BEC, Chakroun Y, Boujbiha MA, Bok SE, M'hadheb MB, Majdoub H, Mnif W, Flamini G, Mosbah H. Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes. Foods 2023; 12:foods12061301. [PMID: 36981228 PMCID: PMC10048770 DOI: 10.3390/foods12061301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/05/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets.
Collapse
Affiliation(s)
- Hassiba Chahdoura
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie de Monastir, Université de Monastir, BP74, Avenue Tahar Hadded, Monastir 5000, Tunisia
| | - Zeineb Mzoughi
- Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, University of Monastir, Monastir 5000, Tunisia
| | - Borhane E C Ziani
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques CRAPC, Tipaza 42000, Algeria
| | - Yasmine Chakroun
- Laboratory of Bioresources: Integrative Biology and Valorization (BIOLIVAL), Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue TaherHadded BP 74, Monastir 5000, Tunisia
| | - Mohamed Ali Boujbiha
- Laboratory of Bioresources: Integrative Biology and Valorization (BIOLIVAL), Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue TaherHadded BP 74, Monastir 5000, Tunisia
| | - Safia El Bok
- Laboratory of Biodiversity, Biotechnologies and Climate Change (LR11/ES09), Department of Biology, Faculty of Sciences of Tunis, University of Tunis El-Manar, Tunis 2092, Tunisia
| | - Manel Ben M'hadheb
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie de Monastir, Université de Monastir, BP74, Avenue Tahar Hadded, Monastir 5000, Tunisia
| | - Hatem Majdoub
- Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, University of Monastir, Monastir 5000, Tunisia
| | - Wissem Mnif
- Department of Chemistry, Faculty of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia
| | - Guido Flamini
- Diparitmento di Farmacia, Via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Habib Mosbah
- Laboratory of Bioresources: Integrative Biology and Valorization (BIOLIVAL), Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue TaherHadded BP 74, Monastir 5000, Tunisia
| |
Collapse
|
4
|
Angeloni G, Spadi A, Corti F, Guerrini L, Calamai L, Parenti A, Masella P. Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02884-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractRecent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different N2 flow rates, directly into the vertical centrifuge, and four levels of N2 were tested–a control level (no N2 injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with N2 injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste.
Collapse
|
5
|
Angeloni G, Guerrini L, Corti F, Spadi A, Calamai L, Parenti A, Masella P. Demonstration of the Effectiveness of a Pilot, Variable Speed Crusher Featuring an in‐line Oxygen Dosing System. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Giulia Angeloni
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Lorenzo Guerrini
- TESAF, Department of Land, Environment, Agriculture and Forestry University of Padova. Viale dell'Università 16 Legnaro 35020 Italy
| | - Ferdinando Corti
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Agnese Spadi
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Luca Calamai
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Alessandro Parenti
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Piernicola Masella
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| |
Collapse
|
6
|
Zellama MS, Chahdoura H, Zairi A, Ziani BEC, Boujbiha MA, Snoussi M, Ismail S, Flamini G, Mosbah H, Selmi B, El-Bok S, Chaouachi M. Chemical characterization and nutritional quality investigations of healthy extra virgin olive oil flavored with chili pepper. Environ Sci Pollut Res Int 2022; 29:16392-16403. [PMID: 34651266 DOI: 10.1007/s11356-021-16645-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 09/16/2021] [Indexed: 06/13/2023]
Abstract
The production of extra virgin olive oil (EVOO) flavored with diverse spices, herbs, fruits, and vegetables or natural aromas is believed to provide advantageous properties considering either the high nutritional value or biological activity in addition to the flavoring and industrial aspects. The biological activities including antioxidant and antimicrobial properties of Tunisian EVOO obtained from "Chemlali" variety and mixed with chili pepper were investigated. Molecular analyses, including the detection of twelve olive-infecting viruses and Pseudomonas savastanoi pv savastanoi, were performed to ensure that the samples were obtained from healthy olive trees and EVOO quality was not affected. Quality parameters like free acidity, peroxide number, oxidative stability, and specific absorption at K232 nm and K270 nm were also investigated and no significant variation was revealed. The content of minor compounds such as chlorophylls, carotenoids, and total phenols showed minor changes. However, the profiles of the volatile compounds showed remarkable differences, which appeared to be the main factor for the observed variability in consumer acceptance. The results showed for the first time high quantities of polyphenols and ortho-diphenols. Four colorimetric methods were used for the determination of the antioxidant activity, namely DPPH, ABTS, FRAP, and β-carotene test. Compared to the control, a higher level of antioxidant activity was observed for the flavored EVOO. Furthermore, significant results were obtained in the antimicrobial tests. The quality parameters of the mixture showed no alteration compared to the control. Finally, all the measurements and the chemical characterization gave a scientific basis for food technology innovation of new food products.
Collapse
Affiliation(s)
- Mohamed Salem Zellama
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | - Hassiba Chahdoura
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia
| | - Amira Zairi
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | | | - Mohamed Ali Boujbiha
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | - Mejdi Snoussi
- Department of Biology, University of Hail, P.O. 81451, Ha'il, Saudi Arabia
| | - Sara Ismail
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | - Guido Flamini
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute", Università di Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Habib Mosbah
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia
| | - Boulbaba Selmi
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia
| | - Safia El-Bok
- Laboratoire de Biodiversité, Biotechnologies & Changements Climatiques (LR11ES09), Département de Biologie, Faculté des Sciences de Tunis, Université Tunis El-Manar, Campus Universitaire, 2092, Tunis, Tunisia
| | - Maher Chaouachi
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia.
| |
Collapse
|
7
|
Kurrey R, Saha A, Sinha S, Sahu Y, Khute M, Sahu B, Deb MK. Recent advances on analytical methodologies for screening and detection of biophenols and their challenges: A brief review. Results in Chemistry 2022; 4:100456. [DOI: 10.1016/j.rechem.2022.100456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
|
8
|
Santana-Garrido Á, Reyes-Goya C, Milla-Navarro S, de la Villa P, André H, Vázquez CM, Mate A. Anti-Inflammatory Action of Dietary Wild Olive (Acebuche) Oil in the Retina of Hypertensive Mice. Foods 2021; 10:foods10091993. [PMID: 34574102 PMCID: PMC8466332 DOI: 10.3390/foods10091993] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 12/12/2022] Open
Abstract
Inflammation plays a crucial role in the course of eye diseases, including many vascular retinopathies. Although olive oil is known to have beneficial effects against inflammatory processes, there is no information available on the anti-inflammatory potential of the wild olive tree (namely, acebuche (ACE) for the primitive Spanish lineages). Here we investigate the anti-inflammatory effects of ACE oil in the retina of a mouse model of arterial hypertension, which was experimentally induced by administration of L-NAME (NG-nitro-L-arginine-methyl-ester). The animals were fed supplements of ACE oil or extra virgin olive oil (EVOO, for comparative purposes). Retinal function was assessed by electroretinography (ERG), and different inflammation-related parameters were measured in the retina and choroid. Besides significant prevention of retinal dysfunction shown in ERG recordings, ACE oil-enriched diet upregulated the expression of the anti-inflammatory markers PPARγ, PPARα and IL-10, while reducing that of major proinflammatory biomarkers, IL-1β, IL-6, TNF-α and COX-2. This is the first report to highlight the anti-inflammatory properties of an ACE oil-enriched diet against hypertension-related retinal damage. Noteworthy, dietary supplementation with ACE oil yielded better results compared to a reference EVOO.
Collapse
Affiliation(s)
- Álvaro Santana-Garrido
- Departamento de Fisiología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (Á.S.-G.); (C.R.-G.); (C.M.V.)
- Epidemiología Clínica y Riesgo Cardiovascular, Instituto de Biomedicina de Sevilla (IBIS), Hospital Universitario Virgen del Rocío/Consejo Superior de Investigaciones Científicas/Universidad de Sevilla, 41013 Sevilla, Spain
| | - Claudia Reyes-Goya
- Departamento de Fisiología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (Á.S.-G.); (C.R.-G.); (C.M.V.)
| | - Santiago Milla-Navarro
- Department of Systems Biology, University of Alcalá, 28871 Madrid, Spain; (S.M.-N.); (P.d.l.V.)
| | - Pedro de la Villa
- Department of Systems Biology, University of Alcalá, 28871 Madrid, Spain; (S.M.-N.); (P.d.l.V.)
- Instituto Ramón y Cajal de Investigación Sanitaria (IRYCIS), 28034 Madrid, Spain
| | - Helder André
- Department of Clinical Neuroscience, St. Erik Eye Hospital, Karolinska Institutet, 11282 Stockholm, Sweden;
| | - Carmen M. Vázquez
- Departamento de Fisiología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (Á.S.-G.); (C.R.-G.); (C.M.V.)
- Epidemiología Clínica y Riesgo Cardiovascular, Instituto de Biomedicina de Sevilla (IBIS), Hospital Universitario Virgen del Rocío/Consejo Superior de Investigaciones Científicas/Universidad de Sevilla, 41013 Sevilla, Spain
| | - Alfonso Mate
- Departamento de Fisiología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (Á.S.-G.); (C.R.-G.); (C.M.V.)
- Epidemiología Clínica y Riesgo Cardiovascular, Instituto de Biomedicina de Sevilla (IBIS), Hospital Universitario Virgen del Rocío/Consejo Superior de Investigaciones Científicas/Universidad de Sevilla, 41013 Sevilla, Spain
- Correspondence:
| |
Collapse
|
9
|
Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. J Agric Food Chem 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| |
Collapse
|
10
|
Abstract
Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth. The present review aims to give an overview on VOO flavor, with particular emphasis on the mechanisms affecting its production and release during a tasting.
Collapse
|
11
|
Aprea E. Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food". Molecules 2020; 25:molecules25173811. [PMID: 32825704 PMCID: PMC7504400 DOI: 10.3390/molecules25173811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 08/20/2020] [Indexed: 12/01/2022] Open
Affiliation(s)
- Eugenio Aprea
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige (TN), Italy;
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige (TN), Italy
| |
Collapse
|