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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

Genovese, Alessandro; Caporaso, Nicola; di Bari, Vincenzo; Yang, Ni; Fisk, Ian

Authors

Alessandro Genovese

Nicola Caporaso

Vincenzo di Bari

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Dr NI YANG NI.YANG@NOTTINGHAM.AC.UK
Associate Professor



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 . 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.

Citation

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, 126, Article 108686. https://doi.org/10.1016/j.foodres.2019.108686

Journal Article Type Article
Acceptance Date Sep 15, 2019
Online Publication Date Sep 16, 2019
Publication Date 2019-12
Deposit Date Mar 29, 2021
Journal Food Research International
Print ISSN 0963-9969
Electronic ISSN 1873-7145
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 126
Article Number 108686
DOI https://doi.org/10.1016/j.foodres.2019.108686
Keywords Food Science
Public URL https://nottingham-repository.worktribe.com/output/2987093
Publisher URL https://www.sciencedirect.com/science/article/abs/pii/S0963996919305721
Additional Information This article is maintained by: Elsevier; Article Title: Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS; Journal Title: Food Research International; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2019.108686; Content Type: article; Copyright: © 2019 Elsevier Ltd. All rights reserved.