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Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours.
Molecules. 2020 Apr 23; 25(8)M

Abstract

In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg-1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours ('rancid', 'winey-vinegary' and 'fusty-muddy'). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of 'fusty-muddy' defect and increased the score of 'winey-vinegary' defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the 'rancid' defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.

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Authors+Show Affiliations

Genovese A
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
Mondola F
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
Paduano A
Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.
Sacchi R
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.

MeSH

Flavoring AgentsGas Chromatography-Mass SpectrometryHumansOlive OilPhenolsTasteTaste PerceptionVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32340214

Citation

Genovese, Alessandro, et al. "Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours." Molecules (Basel, Switzerland), vol. 25, no. 8, 2020.
Genovese A, Mondola F, Paduano A, et al. Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. Molecules. 2020;25(8).
Genovese, A., Mondola, F., Paduano, A., & Sacchi, R. (2020). Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. Molecules (Basel, Switzerland), 25(8). https://doi.org/10.3390/molecules25081969
Genovese A, et al. Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. Molecules. 2020 Apr 23;25(8) PubMed PMID: 32340214.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. AU - Genovese,Alessandro, AU - Mondola,Ferdinando, AU - Paduano,Antonello, AU - Sacchi,Raffaele, Y1 - 2020/04/23/ PY - 2020/04/05/received PY - 2020/04/20/revised PY - 2020/04/20/accepted PY - 2020/4/29/entrez PY - 2020/4/29/pubmed PY - 2021/1/30/medline KW - SPME-GC/MS KW - extra virgin olive oil KW - panel test KW - phenolic compounds KW - sensory analysis KW - virgin olive oil off-flavours KW - volatile compounds JF - Molecules (Basel, Switzerland) JO - Molecules VL - 25 IS - 8 N2 - In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg-1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours ('rancid', 'winey-vinegary' and 'fusty-muddy'). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of 'fusty-muddy' defect and increased the score of 'winey-vinegary' defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the 'rancid' defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/32340214/Biophenolic_Compounds_Influence_the_In_Mouth_Perceived_Intensity_of_Virgin_Olive_Oil_Flavours_and_Off_Flavours_ DB - PRIME DP - Unbound Medicine ER -