期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 7, 页码 2013-2040出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c07744
关键词
aroma-active compounds; virgin olive oil classification; virgin olive oil authentication; Panel Test; extra virgin olive oil; LOX pathway; phenolic compounds
资金
- FOODOLEAPLUS project [6762 (396)]
- COMPETiTiVE - Claims of Olive oil to iMProvE the market ValuE project (AGER 2 Project) [2016-0174]
This review provides an overview of the current research on volatile compounds in virgin olive oil, focusing on composition, analytical methods, sensory characteristics, and their interaction with phenolic compounds. Tables containing detailed information on identified volatiles, analytical procedures, sensory characteristics, and quality assessment approaches are also included.
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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