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Olive oil phenolic compounds affect the release of aroma compounds.
Food Chem. 2015 Aug 15; 181:284-94.FC

Abstract

Twelve aroma compounds were monitored and quantified by dynamic headspace analysis after their addition in refined olive oil model systems with extra virgin olive oil (EVOO) biophenols to simulate EVOO aroma. The influence of polyphenols on aroma release was studied under simulated mouth conditions by using human saliva, and SPME-GC/MS analysis. While few differences were observed in orthonasal assay (without saliva), interesting results were obtained for retronasal aroma. Biophenols caused generally the lowest headspace release of almost all volatile compounds. However, only ethyl esters and linalool concentrations were significantly lower in retronasal than orthonasal assay. Saliva also caused higher concentration of hexanal, probably due to hydroperoxide lyase (HPL) action on linoleyl hydroperoxides. Epicatechin was compared to EVOO phenolics and the behaviour was dramatically different, likely to be due to salivary protein-tannin binding interactions, which influenced aroma headspace release. These results were also confirmed using two extra virgin olive oils.

Authors+Show Affiliations

Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy. Electronic address: alessandro.genovese@unina.it.Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy.Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy.Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy.Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25794752

Citation

Genovese, Alessandro, et al. "Olive Oil Phenolic Compounds Affect the Release of Aroma Compounds." Food Chemistry, vol. 181, 2015, pp. 284-94.
Genovese A, Caporaso N, Villani V, et al. Olive oil phenolic compounds affect the release of aroma compounds. Food Chem. 2015;181:284-94.
Genovese, A., Caporaso, N., Villani, V., Paduano, A., & Sacchi, R. (2015). Olive oil phenolic compounds affect the release of aroma compounds. Food Chemistry, 181, 284-94. https://doi.org/10.1016/j.foodchem.2015.02.097
Genovese A, et al. Olive Oil Phenolic Compounds Affect the Release of Aroma Compounds. Food Chem. 2015 Aug 15;181:284-94. PubMed PMID: 25794752.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Olive oil phenolic compounds affect the release of aroma compounds. AU - Genovese,Alessandro, AU - Caporaso,Nicola, AU - Villani,Veronica, AU - Paduano,Antonello, AU - Sacchi,Raffaele, Y1 - 2015/02/25/ PY - 2014/11/03/received PY - 2015/02/09/revised PY - 2015/02/19/accepted PY - 2015/3/22/entrez PY - 2015/3/22/pubmed PY - 2015/12/19/medline KW - Human saliva KW - Phenolic compounds KW - RAS KW - SPME–GC/MS KW - Virgin olive oil KW - Volatile compounds SP - 284 EP - 94 JF - Food chemistry JO - Food Chem VL - 181 N2 - Twelve aroma compounds were monitored and quantified by dynamic headspace analysis after their addition in refined olive oil model systems with extra virgin olive oil (EVOO) biophenols to simulate EVOO aroma. The influence of polyphenols on aroma release was studied under simulated mouth conditions by using human saliva, and SPME-GC/MS analysis. While few differences were observed in orthonasal assay (without saliva), interesting results were obtained for retronasal aroma. Biophenols caused generally the lowest headspace release of almost all volatile compounds. However, only ethyl esters and linalool concentrations were significantly lower in retronasal than orthonasal assay. Saliva also caused higher concentration of hexanal, probably due to hydroperoxide lyase (HPL) action on linoleyl hydroperoxides. Epicatechin was compared to EVOO phenolics and the behaviour was dramatically different, likely to be due to salivary protein-tannin binding interactions, which influenced aroma headspace release. These results were also confirmed using two extra virgin olive oils. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25794752/Olive_oil_phenolic_compounds_affect_the_release_of_aroma_compounds_ DB - PRIME DP - Unbound Medicine ER -