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Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS.
Food Res Int. 2019 12; 126:108686.FR

Abstract

The effect of the presence of virgin olive oil (VOO) phenolic compounds was studied during the in-vivo consumption of an olive oil-in-water (O/W) food emulsion, assessed by APCI-MS. VOO phenolic compounds were present at 593 mg kg-1. Four volatile compounds, i.e. ethyl acetate, hexanal, hexanol and linalool, were monitored based on their physicochemical characteristics and their aroma impact. Olive O/W emulsions were stabilized by whey protein isolate (WPI) and xanthan gum. Our results suggested that ethyl acetate and hexanal have a "salting out" effect in the presence of VOO phenolics at swallowing of emulsion. Among the volatiles investigated, hexanal showed the highest release. The persistence in the breath was higher for linalool only, potentially due to its higher hydrophobicity. This study could be beneficial in the formulation of new functional foods to enhance aroma release and persistence in the presence of natural phenolic compounds.

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Publisher Full Text (DOI)

Authors+Show Affiliations

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

MeSH

EmulsionsMass SpectrometryOdorantsOlive OilPhenolsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31732045

Citation

Genovese, Alessandro, et al. "Effect of Olive Oil Phenolic Compounds On the Aroma Release and Persistence From O/W Emulsion Analysed in Vivo By APCI-MS." Food Research International (Ottawa, Ont.), vol. 126, 2019, p. 108686.
Genovese A, Caporaso N, di Bari V, et al. Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Res Int. 2019;126:108686.
Genovese, A., Caporaso, N., di Bari, V., Yang, N., & Fisk, I. (2019). Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Research International (Ottawa, Ont.), 126, 108686. https://doi.org/10.1016/j.foodres.2019.108686
Genovese A, et al. Effect of Olive Oil Phenolic Compounds On the Aroma Release and Persistence From O/W Emulsion Analysed in Vivo By APCI-MS. Food Res Int. 2019;126:108686. PubMed PMID: 31732045.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. AU - Genovese,Alessandro, AU - Caporaso,Nicola, AU - di Bari,Vincenzo, AU - Yang,Ni, AU - Fisk,Ian, Y1 - 2019/09/16/ PY - 2019/03/16/received PY - 2019/05/29/revised PY - 2019/09/15/accepted PY - 2019/11/17/entrez PY - 2019/11/17/pubmed PY - 2020/10/27/medline KW - 1-Hexanol (PubChem CID: 8103) KW - Aroma compounds KW - Ethyl acetate (PubChem CID: 8857) KW - Hexanal (PubChem CID: 6184) KW - Hydrophobic interactions KW - In-vivo aroma release KW - Linalool (PubChem CID: 6549) KW - Oil-in-water emulsion KW - Phenolic compounds KW - Virgin olive oil SP - 108686 EP - 108686 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 126 N2 - The effect of the presence of virgin olive oil (VOO) phenolic compounds was studied during the in-vivo consumption of an olive oil-in-water (O/W) food emulsion, assessed by APCI-MS. VOO phenolic compounds were present at 593 mg kg-1. Four volatile compounds, i.e. ethyl acetate, hexanal, hexanol and linalool, were monitored based on their physicochemical characteristics and their aroma impact. Olive O/W emulsions were stabilized by whey protein isolate (WPI) and xanthan gum. Our results suggested that ethyl acetate and hexanal have a "salting out" effect in the presence of VOO phenolics at swallowing of emulsion. Among the volatiles investigated, hexanal showed the highest release. The persistence in the breath was higher for linalool only, potentially due to its higher hydrophobicity. This study could be beneficial in the formulation of new functional foods to enhance aroma release and persistence in the presence of natural phenolic compounds. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31732045/Effect_of_olive_oil_phenolic_compounds_on_the_aroma_release_and_persistence_from_O/W_emulsion_analysed_in_vivo_by_APCI_MS_ DB - PRIME DP - Unbound Medicine ER -