期刊
APPLIED SCIENCES-BASEL
卷 11, 期 4, 页码 -出版社
MDPI
DOI: 10.3390/app11041639
关键词
extra virgin olive oil; phenolic compounds; volatile compounds; aroma release; virgin olive oil off-flavor; human saliva; oral process; panel test
类别
资金
- AGER 2 Project [2016-0174]
- COMPETITIVE (Claims of olive oil to improve the market value of the product)
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.
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.
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