Flavor Chemistry of Virgin Olive Oil: An Overview
Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal s...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/4/1639 |
| _version_ | 1827589459028213760 |
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| author | Alessandro Genovese Nicola Caporaso Raffaele Sacchi |
| author_facet | Alessandro Genovese Nicola Caporaso Raffaele Sacchi |
| author_sort | Alessandro Genovese |
| collection | DOAJ |
| description | Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth. The present review aims to give an overview on VOO flavor, with particular emphasis on the mechanisms affecting its production and release during a tasting. |
| first_indexed | 2024-03-09T00:58:04Z |
| format | Article |
| id | doaj.art-d13284b3325642c18d3cee39d2d4bd23 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T00:58:04Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-d13284b3325642c18d3cee39d2d4bd232023-12-11T16:48:25ZengMDPI AGApplied Sciences2076-34172021-02-01114163910.3390/app11041639Flavor Chemistry of Virgin Olive Oil: An OverviewAlessandro Genovese0Nicola Caporaso1Raffaele Sacchi2Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici NA, ItalyVirgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth. The present review aims to give an overview on VOO flavor, with particular emphasis on the mechanisms affecting its production and release during a tasting.https://www.mdpi.com/2076-3417/11/4/1639extra virgin olive oilphenolic compoundsvolatile compoundsaroma releasevirgin olive oil off-flavorhuman saliva |
| spellingShingle | Alessandro Genovese Nicola Caporaso Raffaele Sacchi Flavor Chemistry of Virgin Olive Oil: An Overview Applied Sciences extra virgin olive oil phenolic compounds volatile compounds aroma release virgin olive oil off-flavor human saliva |
| title | Flavor Chemistry of Virgin Olive Oil: An Overview |
| title_full | Flavor Chemistry of Virgin Olive Oil: An Overview |
| title_fullStr | Flavor Chemistry of Virgin Olive Oil: An Overview |
| title_full_unstemmed | Flavor Chemistry of Virgin Olive Oil: An Overview |
| title_short | Flavor Chemistry of Virgin Olive Oil: An Overview |
| title_sort | flavor chemistry of virgin olive oil an overview |
| topic | extra virgin olive oil phenolic compounds volatile compounds aroma release virgin olive oil off-flavor human saliva |
| url | https://www.mdpi.com/2076-3417/11/4/1639 |
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