Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

Angerosa, Franca

doi:10.1016/s0308-8146(99)00189-2

Cited by 257 publications

(263 citation statements)

References 26 publications

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“…presence of those compounds suggests their enzymatic origin by lipoxygenase activity on polyunsaturated fatty acids of drupes. A similar pathway has been identified in the biosynthesis of volatile compounds of olive oil (Kiritsakis, 1998;Angerosa et al, 2000;Salas et al, 2000;Williams and Harwood, 2000;Ridolfi et al, 2002;Salas, 2004;) as well as in the brine of fermented table olives by LAB and yeasts (Sabatini et al, 2008). 2-phenylethanol could be produced in yeasts by L-phenylalanine catabolism (Sabatini et al, 2009).…”

Section: Vocs and Sensory Analysismentioning

confidence: 63%

An innovative method to produce green table olives based on “pied de cuve” technology

et al. 2015

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Section: Vocs and Sensory Analysismentioning

confidence: 63%

An innovative method to produce green table olives based on “pied de cuve” technology

et al. 2015

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“…The combined effect of the taste, odor (directly via the nose or indirectly through the retronasal path via the mouth) and chemical responses (pungency, astringency, metallic, cooling or burning) gives rise to the sensation generally perceived as "flavor" [126]. VOO, when extracted from fresh and healthy olive fruits (Olea europaea L.) and properly processed and stored, is characterized by an unique combination of aroma and taste that is highly appreciated [127][128]. The sensory aspect, due to the use of VOO as a seasoning on cooked and especially raw foods, has great repercussions on its acceptability.…”

Section: Sensory Properties Elicited By Phenols In Voomentioning

confidence: 99%

“…The sensory aspect, due to the use of VOO as a seasoning on cooked and especially raw foods, has great repercussions on its acceptability. Thus, since sensory quality plays an important role in directing the preference of consumers, many attempts have been made to clarify the relationships between the sensory attributes in a VOO as perceived by assessors and its volatile and phenol profiles, which are responsible for aroma and taste, respectively [128].…”

Section: Sensory Properties Elicited By Phenols In Voomentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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“…Aldehydes and alcohols of six straight-chain carbons (C6), as well as their derived esters, are the major compounds in VOO aroma, either qualitatively or quantitatively [8,9]. Linoleic (LA) and linolenic (LnA) acids are the main substrates for this synthesis.…”

Section: Introductionmentioning

confidence: 99%

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

et al. 2018

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Virgin olive oil is unique among plant oils for its high levels of oleic acid, and the presence of a wide range of minor components, which are responsible for both its health-promoting properties and characteristic aroma, and only produced when olives are crushed during the industrial process used for oil production. The genetic variability of the major volatile compounds comprising the oil aroma was studied in a representative sample of olive cultivars from the World Olive Germplasm Collection (IFAPA, Cordoba, Spain), by means of the headspace solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID). The analytical data demonstrated that a high variability is found for the content of volatile compounds in olive species, and that most of the volatile compounds found in the oils were synthesized by the enzymes included in the so-called lipoxygenase pathway. Multivariate analysis allowed the identification of cultivars that are particularly interesting, in terms of volatile composition and presumed organoleptic quality, which can be used both to identify old olive cultivars that give rise to oils with a high organoleptic quality, and in parent selection for olive breeding programs.

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Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

Cited by 257 publications

References 26 publications

An innovative method to produce green table olives based on “pied de cuve” technology

An innovative method to produce green table olives based on “pied de cuve” technology

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

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