Evolution of Flavours in Extra Virgin Olive Oil Shelf-Life
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 247
Special Issue Editor
Interests: citrus fruit; citrus juice; essential oil; functional food; olive oil; seed oil; small fruits; tomato by-product; bakery product
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Olive oil is one of the most important foods in the Mediterranean diet, which is highly well regarded for its beneficial properties in human health.
Volatiles are components of flavour, and in extra virgin olive oil (EVO), they are the constituents immediately perceived by a consumer and are (together with colour) the first criteria influencing the evaluation of this food.
Flavour is considered in organoleptic evaluation by the Commission Regulation (EEC) No. 2568/91 of 11 July 1991 on the “Characteristics of olive oil and olive-residue oil and on the relevant methods of analysis” and its subsequent updates. Organoleptic characteristics are also considered by the “Trade standard applying to olive oils and olive pomace oils” edited by the International Olive Council. For this reason, sensory analysis is also commonly applied in EVO evaluation.
In addition, the factors influencing flavour in an EVO affect the smell and the taste of foods dressed or preserved by an EVO. Flavour deficiency or the presence of off-flavours are negatively considered and cause the declassing and the depreciation of an EVO.
Many attempts must be conducted to know and to improve all factors (from the farm to bottling and storage) influencing the flavour composition of EVO, as well as to improve the analytical methods applied in EVO flavour analysis.
I sincerely invite high-quality original research and review papers on experimental and theoretical works addressing this topic.
Dr. Angelo Maria Giuffrè
Guest Editor
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Keywords
- Extra Virgin Olive Oil
- Flavour
- Organoleptic evaluation
- Sensory analysis
- Volatiles
