Flavor Chemistry of Virgin Olive Oil: An Overview

Applied Sciences

Raffaele Sacchi¹  Alessandro Genovese¹  Nicola Caporaso¹ 

[1] Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici NA, Italy;

关键词: extra virgin olive oil;    phenolic compounds;    volatile compounds;    aroma release;    virgin olive oil off-flavor;    human saliva;   

DOI  :  10.3390/app11041639

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown