☆ 4.7 Article

Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach

FOOD CHEMISTRY (2024)

Related references

Note: Only part of the references are listed.

Article Food Science & Technology

Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k-Mean Algorithm

Lorenzo Cecchi et al.

Summary: This research aims to group monovarietal extra virgin olive oils (EVOOs) based on their similar sensory and chemical profiles. By analyzing the volatile and phenolic composition as well as the sensory profile of 46 monovarietal EVOOs, it is found that samples of the same cultivar are located in the same cluster, while non-monovarietal samples are randomly distributed in different clusters. The differentiation between the clusters is mainly determined by sensory descriptors and volatile organic compounds (VOCs).

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Review Chemistry, Multidisciplinary

Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

Elisabetta Pittari et al.

Summary: Wine polyphenols and volatile organic compounds play significant roles in defining the complexity and quality of red wines, particularly in terms of astringency and aroma. However, the interactions between the two have not been extensively studied. This article reviews the effects of polyphenols on the release and perception of wine aromas, highlighting the potential impact of saliva on these interactions.

APPLIED SCIENCES-BASEL (2021)

Add to Collection

Review Chemistry, Multidisciplinary

Flavor Chemistry of Virgin Olive Oil: An Overview

Alessandro Genovese et al.

Summary: Virgin olive oil has unique chemical characteristics that are important for human health. The flavor of olive oil is primarily determined by volatile and phenolic compounds, which can be influenced by agronomical and technological factors as well as oral processes during tasting.

APPLIED SCIENCES-BASEL (2021)

Add to Collection

Review Biochemistry & Molecular Biology

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Paula Garcia-Oliveira et al.

Summary: Extra virgin olive oil is a distinctive ingredient of the Mediterranean diet with various health benefits, containing molecules capable of exerting bioactivities mainly due to unsaturated fatty acids and minor compounds. The flavor of EVOO is influenced by intrinsic factors like olive variety and extrinsic factors like growing conditions, with each oil having a unique taste and susceptible to changes during shelf-life. Flavor preservation strategies are essential for maintaining the quality of the product.

ANTIOXIDANTS (2021)

Add to Collection

Review Dentistry, Oral Surgery & Medicine

Intra-oral trigeminal-mediated sensations influencing taste perception: A systematic review

Adeline Braud et al.

JOURNAL OF ORAL REHABILITATION (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours

Alessandro Genovese et al.

MOLECULES (2020)

Add to Collection

Article Food Science & Technology

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Ramon Aparicio-Ruiz et al.

FOODS (2020)

Add to Collection

Article Agriculture, Multidisciplinary

Dynamic Aroma Release from Complex Food Emulsions

Xiaolu Pu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Add to Collection

Article Chemistry, Applied

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition

Adelaida Esteban-Fernandez et al.

FOOD CHEMISTRY (2018)

Add to Collection

Article Food Science & Technology

The role of phenolic compounds on olive oil aroma release

Alessandro Genovese et al.

FOOD RESEARCH INTERNATIONAL (2018)

Add to Collection

Article Agriculture, Multidisciplinary

Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index

Alessandro Genovese et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Add to Collection

Article Chemistry, Applied

Olive oil phenolic compounds affect the release of aroma compounds

Alessandro Genovese et al.

FOOD CHEMISTRY (2015)

Add to Collection

Article Agriculture, Multidisciplinary

Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins

Alessandro Genovese et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Add to Collection

Article Agriculture, Multidisciplinary

Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data

Celia Oliver-Pozo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Add to Collection

Article Food Science & Technology

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase

Sandy Pages-Helary et al.

FOOD RESEARCH INTERNATIONAL (2014)

Add to Collection

Article Agriculture, Multidisciplinary

Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines

Carolina Munoz-Gonzalez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Add to Collection

Article Dentistry, Oral Surgery & Medicine

Variability of human saliva composition: Possible relationships with fat perception and liking

Eric Neyraud et al.

ARCHIVES OF ORAL BIOLOGY (2012)

Add to Collection

Review Food Science & Technology

In-Mouth Mechanisms Leading to Flavor Release and Perception

Christian Salles et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Add to Collection

Article Agriculture, Multidisciplinary

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

Janina Kuehn et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Add to Collection

Article Food Science & Technology

Evaluation of virgin olive oil bitterness by total phenol content analysis

Gabriel Beltran et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)

Add to Collection

Article Chemistry, Applied

Comparative study of virgin olive oil sensory defects

MT Morales et al.

FOOD CHEMISTRY (2005)

Add to Collection

Article Agriculture, Multidisciplinary

Binding of olive oil phenolics to food proteins

AH Pripp et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)

Add to Collection

Article Agriculture, Multidisciplinary

Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols

A Buettner

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Add to Collection

Article Agriculture, Multidisciplinary

Effect of salivary components on volatile partitioning from solutions

EN Friel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Add to Collection

Article Agriculture, Multidisciplinary

Interactions between artificial saliva and 20 aroma compounds in water and oil model systems

SM van Ruth et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Add to Collection

Article Chemistry, Applied

Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

F Angerosa et al.

FOOD CHEMISTRY (2000)

Add to Collection

Article Food Science & Technology

Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions

SM van Ruth et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2000)

Add to Collection

© Peeref 2019-2024. All rights reserved.