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Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index.
J Sci Food Agric. 2018 Jul; 98(9):3376-3383.JS

Abstract

BACKGROUND

The interindividual variability observed in saliva characteristics raises the question of its relationship with variability in fat sensory perception, particularly in aroma compounds. In the present study, which aimed to measure aroma release from different individuals, eleven key aroma compounds of extra virgin olive oil (EVOO) were monitored and quantified in dynamic headspace after an in vitro interaction between EVOO and human saliva. Therefore, 60 individuals were studied from those who were normal weight (NW), overweight (OW) and obese (O).

RESULTS

OW and O demonstrate a higher release of C6 compounds compared to NW. By contrast, NW have a higher release of C5 compounds. Pentanal and hexanal also increased after saliva interaction in a refined olive oil that is free from volatiles. Among the saliva samples with a higher release in NW individuals, only pentanal was different. However, the low levels of these lipid oxidation end-products do not appear to be very important with respect to increasing odorous fat sensitivity.

CONCLUSION

The results obtained in the present study demonstrate the important role of saliva in the aroma release of EVOO, indicating that humans can perceive it differently in relation to their body mass index. © 2017 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Genovese A
Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.
Rispoli T
Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.
Sacchi R
Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.

MeSH

AdultAldehydesBody Mass IndexFemaleHumansMaleMiddle AgedObesityOdorantsOlive OilOverweightSalivaVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29277918

Citation

Genovese, Alessandro, et al. "Extra Virgin Olive Oil Aroma Release After Interaction With Human Saliva From Individuals With Different Body Mass Index." Journal of the Science of Food and Agriculture, vol. 98, no. 9, 2018, pp. 3376-3383.
Genovese A, Rispoli T, Sacchi R. Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index. J Sci Food Agric. 2018;98(9):3376-3383.
Genovese, A., Rispoli, T., & Sacchi, R. (2018). Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index. Journal of the Science of Food and Agriculture, 98(9), 3376-3383. https://doi.org/10.1002/jsfa.8848
Genovese A, Rispoli T, Sacchi R. Extra Virgin Olive Oil Aroma Release After Interaction With Human Saliva From Individuals With Different Body Mass Index. J Sci Food Agric. 2018;98(9):3376-3383. PubMed PMID: 29277918.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index. AU - Genovese,Alessandro, AU - Rispoli,Tiziana, AU - Sacchi,Raffaele, Y1 - 2018/02/21/ PY - 2017/05/26/received PY - 2017/11/03/revised PY - 2017/12/17/accepted PY - 2017/12/27/pubmed PY - 2018/6/15/medline PY - 2017/12/27/entrez KW - C6 volatile compounds KW - SPME-GC/MS KW - aroma release KW - extra virgin olive oil KW - human saliva KW - obesity SP - 3376 EP - 3383 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 9 N2 - BACKGROUND: The interindividual variability observed in saliva characteristics raises the question of its relationship with variability in fat sensory perception, particularly in aroma compounds. In the present study, which aimed to measure aroma release from different individuals, eleven key aroma compounds of extra virgin olive oil (EVOO) were monitored and quantified in dynamic headspace after an in vitro interaction between EVOO and human saliva. Therefore, 60 individuals were studied from those who were normal weight (NW), overweight (OW) and obese (O). RESULTS: OW and O demonstrate a higher release of C6 compounds compared to NW. By contrast, NW have a higher release of C5 compounds. Pentanal and hexanal also increased after saliva interaction in a refined olive oil that is free from volatiles. Among the saliva samples with a higher release in NW individuals, only pentanal was different. However, the low levels of these lipid oxidation end-products do not appear to be very important with respect to increasing odorous fat sensitivity. CONCLUSION: The results obtained in the present study demonstrate the important role of saliva in the aroma release of EVOO, indicating that humans can perceive it differently in relation to their body mass index. © 2017 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29277918/Extra_virgin_olive_oil_aroma_release_after_interaction_with_human_saliva_from_individuals_with_different_body_mass_index_ DB - PRIME DP - Unbound Medicine ER -