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Review

Flavor Chemistry of Virgin Olive Oil: An Overview

1
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici NA, Italy
2
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
*
Author to whom correspondence should be addressed.
Academic Editor: Nuno Rodrigues
Appl. Sci. 2021, 11(4), 1639; https://doi.org/10.3390/app11041639
Received: 30 December 2020 / Revised: 6 February 2021 / Accepted: 8 February 2021 / Published: 11 February 2021
(This article belongs to the Special Issue Advances in Food Flavor Analysis)
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. View Full-Text
Keywords: extra virgin olive oil; phenolic compounds; volatile compounds; aroma release; virgin olive oil off-flavor; human saliva; oral process; panel test extra virgin olive oil; phenolic compounds; volatile compounds; aroma release; virgin olive oil off-flavor; human saliva; oral process; panel test
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MDPI and ACS Style

Genovese, A.; Caporaso, N.; Sacchi, R. Flavor Chemistry of Virgin Olive Oil: An Overview. Appl. Sci. 2021, 11, 1639. https://doi.org/10.3390/app11041639

AMA Style

Genovese A, Caporaso N, Sacchi R. Flavor Chemistry of Virgin Olive Oil: An Overview. Applied Sciences. 2021; 11(4):1639. https://doi.org/10.3390/app11041639

Chicago/Turabian Style

Genovese, Alessandro, Nicola Caporaso, and Raffaele Sacchi. 2021. "Flavor Chemistry of Virgin Olive Oil: An Overview" Applied Sciences 11, no. 4: 1639. https://doi.org/10.3390/app11041639

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