Towards new analyses of aroma and volatiles to understand sensory perception of olive oil

Abstract

The rich flavor of virgin olive oil (VOO) is one of the reasons why it stands out as a gourmet product. The classification of olive oils into quality categories basically relies on the sensory assessment, together with some chemical indices that do not provide information about aroma or taste. Some analytical techniques attempt to analyze the volatile compounds of olive oil, which are actually responsible for the aroma, and give objective chemical information that can explain the sensory perception. They are based on gas chromatography (GC) and gas sensor, such as metal oxide semiconductor (MOS) sensors. In both cases, the chemical data should be interpreted from a sensory perspective, considering the impact of each compound on aroma and trying to get as much information as possible with new data processing. In the case of MOS sensors, the coupling of a GC column allows gaining more information on aroma. Despite the extensive knowledge on the volatile compounds of olive oil, these techniques still fail in reproducing some results of the panellists. The physiological processes implied in the olfaction needs to be explored with new approaches to understand the sensory perception. These new approaches will support the alternatives to sensory assessment.

First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach

“…Flavour is one of the most important attributes of VOO, and it is an important factor determining its acceptability and preference by consumers (Aparicio, Morales, & García-González, 2012;Kalua et al, 2007). The flavour perception of VOO results from a complex sensory interactions between taste and aroma compounds, and olfactory and taste human receptors (Bendini & Valli, 2012).…”

Sensory defects of virgin olive oil from a microbiological perspective

“…Olive oil sensory quality is described mainly according to volatile compounds, whose 98 detailed description was reported recently (Aparicio, Morales & García 2012 and then released from the olive oil matrix, but they can be native components too 105 remaining within the product (Schreider, 1984), and participating not only in olive oil 106 odour but also in its flavour.…”

A study of the differences between trade standards inside and outside Europe

“…The presence of the ethyl esters of fatty acids (FAEEs) seems to indicate that olive oil could have been obtained from unhealthy olives when harvested or because of inadequate processing of olives. However, the relationship of fatty acid alkyl esters with EVOO sensory quality is casual or apparently causal (Aparicio et al, 2012). The proposal of FAEEs as markers of the presence of soft-deodorized oils in EVOOs is unclear as well.…”