The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils

Abstract

Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours. The formation of these compounds is briefly illustrated and the influence of the agronomic and technological factors that affect their concentrations in the oil is examined. The relationships between compounds responsible for the olive oil flavour and sensory attributes are discussed. Several approaches for the varietal differentiation of monovarietal virgin olive oils are also overviewed.

A First Description of the Phenolic Profile of EVOOs from the Maltese Islands Using SPE and HPLC: Pedo-Climatic Conditions Modulate Genetic Factors

“…As these phenolic compounds were recorded across indigenous as well as in foreign but locally derived EVOOs (e.g., Carolea) this indicates that the pedo-climatic conditions contributed strongly to the expressed phenolic phenotype, particularly since the ripening stages, i.e., the harvesting period, the conditions of oil extraction (uniquely due to few oil presses) and irrigation treatment based on a low water regime typical for the arid island were uniform [39]. Interestingly low water levels are correlated with oils with increases in DHPEA-EDA and 3,4 DHPEA-EA as well as elevated bitterness and pungency and this may explain their marked presence in indigenous and acclimatized EVOOs [39]. Ultimately the presence of these biochemical markers in the locally derived EVOOs offers an encouraging indication that a tool derived from variable data derived from multiple separation and structural pattern recognition techniques in conjunction with DNA markers may be possible [39][40][41].…”

“…Compounds such as 3,4 DHPEA-EA, the aldehydic form of oleuropein aglycone and particularly DHPEA-EDA are produced by the activation of endogenous β-glucosidases the expression of which reflects cultivar genotype. These compounds that have been ascribed protective functions and contribute to EVOO bitterness [37][38][39] were markedly present in both indigenous and foreign but local varieties. As these phenolic compounds were recorded across indigenous as well as in foreign but locally derived EVOOs (e.g., Carolea) this indicates that the pedo-climatic conditions contributed strongly to the expressed phenolic phenotype, particularly since the ripening stages, i.e., the harvesting period, the conditions of oil extraction (uniquely due to few oil presses) and irrigation treatment based on a low water regime typical for the arid island were uniform [39].…”

“…These compounds that have been ascribed protective functions and contribute to EVOO bitterness [37][38][39] were markedly present in both indigenous and foreign but local varieties. As these phenolic compounds were recorded across indigenous as well as in foreign but locally derived EVOOs (e.g., Carolea) this indicates that the pedo-climatic conditions contributed strongly to the expressed phenolic phenotype, particularly since the ripening stages, i.e., the harvesting period, the conditions of oil extraction (uniquely due to few oil presses) and irrigation treatment based on a low water regime typical for the arid island were uniform [39]. Interestingly low water levels are correlated with oils with increases in DHPEA-EDA and 3,4 DHPEA-EA as well as elevated bitterness and pungency and this may explain their marked presence in indigenous and acclimatized EVOOs [39].…”

“Arbequina” Olive Oil Composition Is Affected by the Application of Regulated Deficit Irrigation during Pit Hardening Stage

“…Some volatile compounds that showed an inverse relationship with water stress were hexanal, trans ‐hex‐2‐enal and hexan‐1‐ol, while a positive relationship was found between phenolic concentration and water stress (Servili et al, ). Regarding sensory quality, the use of low volumes of irrigation water led to high values of the intensity of key sensory attributes; in this way, medium irrigation levels could produce oils with proper sensory characteristics and highly appealing for consumers (Campestre et al, ).…”

Dynamic Accumulation of Volatile Compounds Between Olive Pulps and Stones and Its Relation with the Fatty Acids Content During the Oil Extraction Process of Ouslati and Chemlali Olive Fruits

“…Olea europaea L. products such as olive oil and table olive have been characterized by their special taste and aroma . These products represent the fundamental food in the Mediterranean Countries.…”