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Molecules 2017, 22(11), 1833; doi:10.3390/molecules22111833

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils

1
Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, via dei Vestini, 66100 Chieti, Italy
2
Council for Agricultural Research and Economics (CREA), CREA-OLI Olive Growing and Oil Industry Research Centre, Viale Petruzzi 75, Città Sant’Angelo (PE) 65013, Italy
*
Author to whom correspondence should be addressed.
Received: 9 October 2017 / Revised: 24 October 2017 / Accepted: 25 October 2017 / Published: 27 October 2017
(This article belongs to the Section Natural Products)
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Abstract

Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours. The formation of these compounds is briefly illustrated and the influence of the agronomic and technological factors that affect their concentrations in the oil is examined. The relationships between compounds responsible for the olive oil flavour and sensory attributes are discussed. Several approaches for the varietal differentiation of monovarietal virgin olive oils are also overviewed. View Full-Text
Keywords: virgin olive oil; volatiles; phenolic compounds; sensory characteristics; cultivar; agronomic and technological factors virgin olive oil; volatiles; phenolic compounds; sensory characteristics; cultivar; agronomic and technological factors
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Campestre, C.; Angelini, G.; Gasbarri, C.; Angerosa, F. The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils. Molecules 2017, 22, 1833.

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