Flavor Chemistry of Virgin Olive Oil: An Overview

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.

Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose

“…Arbequina oils [37,38]. On the other hand, it should be noticed that a wide range of contents has been reported for the same volatiles or chemical class, which could be attributed to the agroclimatic conditions, olive ripening index at harvest, and extraction methods used [3]. e C6 aldehydes (e.g., hexanal, (Z)-3-hexenal, and (E)-2-hexenal) and alcohols (hexanol, (Z)-3-hexenol, and (E)-2hexenol), and respective acetyl esters (hexylacetate and (Z)-3-hexen-1-yl acetate) are the most significant aroma compounds of EVOO [41], accounting, usually, for 60 to 80% of the total volatile fraction [42].…”

“…Virgin olive oils (VOO) are worldwide valued by consumers due to the known health benefits [1] as well as due to their delicate sensory attributes [2]. VOOs' physicochemical and sensory (olfactory (direct), gustatory, and retro-olfactory (indirect) sensations) characteristics are influenced by several factors that include olive cultivar, olive maturity index at harvest, agroclimatic conditions, extraction scale, and malaxation conditions [3]. Volatile compounds from different chemical classes have been identified in VOO, playing, both major and minor compounds, a key role in the final VOO quality [4].…”

“…Volatile compounds from different chemical classes have been identified in VOO, playing, both major and minor compounds, a key role in the final VOO quality [4]. e most important volatiles comprise C5 and C6 compounds, namely, aldehydes, alcohols, esters, and hydrocarbons, which are formed following the oxidation of the free polyunsaturated fatty acids, via the lipoxygenase (LOX) pathway [3]. At the same time, sugar fermentation, metabolism of some amino acids, or oxidation may occur, leading to the appearance of other volatile compounds that, if in excess, can originate off-flavors [3].…”

E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life

“…Genovese and co-workers [105] recently published an interesting review about VOO flavor, with particular emphasis on the mechanisms affecting its production and release during tasting. Interestingly, the authors highlighted that the differences in VOO organoleptic characterization during storage, as reported by different panels, can be explained by the interaction among positive (i.e., bitter, pungent, fruity, green) and negative (i.e., rancid, fusty, moldy, winery) attributes during VOO tasting.…”

“…The volatile molecules constituted by five or six carbon atoms, produced in the lipoxygenase pathway, represent the biggest part of volatile compounds in VOOs and exert an essential role in the expression of the green attributes of VOO [105,106].…”