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The role of phenolic compounds in olive oil aroma release

Genovese, Alessandro; Yang, Ni; Linforth, Rob S.T.; Sacchi, Raffaele; Fisk, Ian D.

Authors

Alessandro Genovese

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Dr NI YANG ni.yang@nottingham.ac.uk
Assistant Professor

Rob S.T. Linforth

Raffaele Sacchi



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.

Citation

Genovese, A., Yang, N., Linforth, R. S., Sacchi, R., & Fisk, I. D. (2018). The role of phenolic compounds in olive oil aroma release. Food Research International, 112, https://doi.org/10.1016/j.foodres.2018.06.054

Journal Article Type Article
Acceptance Date Jun 22, 2018
Online Publication Date Jun 23, 2018
Publication Date Oct 1, 2018
Deposit Date Jul 26, 2018
Publicly Available Date Jun 24, 2019
Journal Food Research International
Print ISSN 0963-9969
Electronic ISSN 1873-7145
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 112
DOI https://doi.org/10.1016/j.foodres.2018.06.054
Public URL https://nottingham-repository.worktribe.com/output/950219
Publisher URL https://www.sciencedirect.com/science/article/pii/S0963996918305015

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc-nd/4.0





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