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The role of phenolic compounds on olive oil aroma release.
Food Res Int. 2018 10; 112:319-327.FR

Abstract

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-vivo and in-vitro dynamic conditions in olive oil with and without the addition of virgin olive oil (VOO) biophenols. Three model olive oils (MOOs) were set up with identical volatile compounds concentrations using a refined olive oil (ROO). Phenolics were extracted from VOOs and were added to two MOOs in order to obtain two different concentrations of phenolic compounds (P+ = 354 mg kg-1; P++ = 593 mg kg-1). Another MOO was without VOO biophenols (P-). Phenolic compounds impacted both the intensity and time of aroma release. In the in-vivo study, 1-penten-3-one, trans-2-hexenal and esters had lower release in the presence of higher levels of biophenols after swallowing. In contrast, linalool and 1-hexanol had a greater release. The more hydrophobic compounds had a longer persistence in the breath than the hydrophilic compounds. VOO phenolics-proline-rich proteins complexes could explain the binding of aroma compounds and consequently their decrease during analysis and during organoleptic assessment of olive oil.

Authors+Show Affiliations

Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, NA, Italy. Electronic address: alessandro.genovese@unina.it.Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, NA, Italy.Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30131143

Citation

Genovese, Alessandro, et al. "The Role of Phenolic Compounds On Olive Oil Aroma Release." Food Research International (Ottawa, Ont.), vol. 112, 2018, pp. 319-327.
Genovese A, Yang N, Linforth R, et al. The role of phenolic compounds on olive oil aroma release. Food Res Int. 2018;112:319-327.
Genovese, A., Yang, N., Linforth, R., Sacchi, R., & Fisk, I. (2018). The role of phenolic compounds on olive oil aroma release. Food Research International (Ottawa, Ont.), 112, 319-327. https://doi.org/10.1016/j.foodres.2018.06.054
Genovese A, et al. The Role of Phenolic Compounds On Olive Oil Aroma Release. Food Res Int. 2018;112:319-327. PubMed PMID: 30131143.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The role of phenolic compounds on olive oil aroma release. AU - Genovese,Alessandro, AU - Yang,Ni, AU - Linforth,Robert, AU - Sacchi,Raffaele, AU - Fisk,Ian, Y1 - 2018/06/23/ PY - 2018/05/04/received PY - 2018/06/21/revised PY - 2018/06/22/accepted PY - 2018/8/23/entrez PY - 2018/8/23/pubmed PY - 2019/11/15/medline KW - 1-hexanol (PubChem CID: 8103) KW - 1-penten-3-one (PubChem CID: 15394) KW - APCI-MS KW - Aroma release KW - Hexanal (PubChem CID: 6184) KW - In-vivo study KW - Phenolic compounds KW - Saliva KW - Virgin olive oil KW - Volatile compounds KW - cis-3-hexenyl acetate (PubChem CID: 5363388) KW - ethyl acetate (PubChem CID: 8857) KW - ethyl butyrate (PubChem CID: 7762) KW - linalool (PubChem CID: 6549) KW - trans-2-hexenal (PubChem CID: 5281168) SP - 319 EP - 327 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 112 N2 - In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-vivo and in-vitro dynamic conditions in olive oil with and without the addition of virgin olive oil (VOO) biophenols. Three model olive oils (MOOs) were set up with identical volatile compounds concentrations using a refined olive oil (ROO). Phenolics were extracted from VOOs and were added to two MOOs in order to obtain two different concentrations of phenolic compounds (P+ = 354 mg kg-1; P++ = 593 mg kg-1). Another MOO was without VOO biophenols (P-). Phenolic compounds impacted both the intensity and time of aroma release. In the in-vivo study, 1-penten-3-one, trans-2-hexenal and esters had lower release in the presence of higher levels of biophenols after swallowing. In contrast, linalool and 1-hexanol had a greater release. The more hydrophobic compounds had a longer persistence in the breath than the hydrophilic compounds. VOO phenolics-proline-rich proteins complexes could explain the binding of aroma compounds and consequently their decrease during analysis and during organoleptic assessment of olive oil. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30131143/The_role_of_phenolic_compounds_on_olive_oil_aroma_release_ DB - PRIME DP - Unbound Medicine ER -