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Food Res Int

Title:		Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS
Author(s):		Genovese A; Caporaso N; di Bari V; Yang N; Fisk I;
Address:		"Department of Agricultural Sciences, University of Naples Federico II, Via Universita 100, 80055 Portici, NA, Italy. Electronic address: alessandro.genovese@unina.it. Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190916
Issue:
Page Number:		108686 -
DOI:		10.1016/j.foodres.2019.108686
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The effect of the presence of virgin olive oil (VOO) phenolic compounds was studied during the in-vivo consumption of an olive oil-in-water (O/W) food emulsion, assessed by APCI-MS. VOO phenolic compounds were present at 593?ª+mg?ª+kg(-1). Four volatile compounds, i.e. ethyl acetate, hexanal, hexanol and linalool, were monitored based on their physicochemical characteristics and their aroma impact. Olive O/W emulsions were stabilized by whey protein isolate (WPI) and xanthan gum. Our results suggested that ethyl acetate and hexanal have a 'salting out' effect in the presence of VOO phenolics at swallowing of emulsion. Among the volatiles investigated, hexanal showed the highest release. The persistence in the breath was higher for linalool only, potentially due to its higher hydrophobicity. This study could be beneficial in the formulation of new functional foods to enhance aroma release and persistence in the presence of natural phenolic compounds"
Keywords:		Emulsions/chemistry Mass Spectrometry/*methods Odorants/*analysis Olive Oil/*chemistry Phenols/*analysis Volatile Organic Compounds/*analysis 1-Hexanol (PubChem CID: 8103) Aroma compounds Ethyl acetate (PubChem CID: 8857) Hexanal (PubChem CID: 6184) Hydro;
Notes:		"MedlineGenovese, Alessandro Caporaso, Nicola di Bari, Vincenzo Yang, Ni Fisk, Ian eng Canada 2019/11/17 Food Res Int. 2019 Dec; 126:108686. doi: 10.1016/j.foodres.2019.108686. Epub 2019 Sep 16"