| Title: | Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours |
| Author(s): | Genovese A; Mondola F; Paduano A; Sacchi R; |
| Address: | "Department of Agricultural Sciences, University of Naples Federico II, Via Universita 100, 80055 Portici, Italy. Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy" |
| DOI: | 10.3390/molecules25081969 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg(-1)), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours ('rancid', 'winey-vinegary' and 'fusty-muddy'). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of 'fusty-muddy' defect and increased the score of 'winey-vinegary' defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the 'rancid' defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life" |
| Keywords: | Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry Humans Olive Oil/*analysis Phenols/*analysis *Taste Taste Perception Volatile Organic Compounds Spme-gc/ms extra virgin olive oil panel test phenolic compounds sensory analysis virgin olive o; |
| Notes: | "MedlineGenovese, Alessandro Mondola, Ferdinando Paduano, Antonello Sacchi, Raffaele eng 2016-0174/AGER 2 Project/ Switzerland 2020/04/29 Molecules. 2020 Apr 23; 25(8):1969. doi: 10.3390/molecules25081969" |
