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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
Authors to whom correspondence should be addressed.
Academic Editor: Catalina Alarcòn de-la-Lastra
Antioxidants 2021, 10(3), 368;
Received: 31 December 2020 / Revised: 20 February 2021 / Accepted: 22 February 2021 / Published: 28 February 2021
(This article belongs to the Special Issue Olive Oil Antioxidants)
Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil’s shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends. View Full-Text
Keywords: extra virgin olive oil; flavor compounds; sensory quality parameters; flavor preservation; degradation of EVOO extra virgin olive oil; flavor compounds; sensory quality parameters; flavor preservation; degradation of EVOO
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MDPI and ACS Style

Garcia-Oliveira, P.; Jimenez-Lopez, C.; Lourenço-Lopes, C.; Chamorro, F.; Pereira, A.G.; Carrera-Casais, A.; Fraga-Corral, M.; Carpena, M.; Simal-Gandara, J.; Prieto, M.A. Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants 2021, 10, 368.

AMA Style

Garcia-Oliveira P, Jimenez-Lopez C, Lourenço-Lopes C, Chamorro F, Pereira AG, Carrera-Casais A, Fraga-Corral M, Carpena M, Simal-Gandara J, Prieto MA. Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants. 2021; 10(3):368.

Chicago/Turabian Style

Garcia-Oliveira, Paula, Cecilia Jimenez-Lopez, Catarina Lourenço-Lopes, Franklin Chamorro, Antia G. Pereira, Anxo Carrera-Casais, Maria Fraga-Corral, Maria Carpena, Jesus Simal-Gandara, and Miguel A. Prieto. 2021. "Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life" Antioxidants 10, no. 3: 368.

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