| Title: | Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index |
| Author(s): | Genovese A; Rispoli T; Sacchi R; |
| Address: | "Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: The interindividual variability observed in saliva characteristics raises the question of its relationship with variability in fat sensory perception, particularly in aroma compounds. In the present study, which aimed to measure aroma release from different individuals, eleven key aroma compounds of extra virgin olive oil (EVOO) were monitored and quantified in dynamic headspace after an in vitro interaction between EVOO and human saliva. Therefore, 60 individuals were studied from those who were normal weight (NW), overweight (OW) and obese (O). RESULTS: OW and O demonstrate a higher release of C(6) compounds compared to NW. By contrast, NW have a higher release of C(5) compounds. Pentanal and hexanal also increased after saliva interaction in a refined olive oil that is free from volatiles. Among the saliva samples with a higher release in NW individuals, only pentanal was different. However, the low levels of these lipid oxidation end-products do not appear to be very important with respect to increasing odorous fat sensitivity. CONCLUSION: The results obtained in the present study demonstrate the important role of saliva in the aroma release of EVOO, indicating that humans can perceive it differently in relation to their body mass index. (c) 2017 Society of Chemical Industry" |
| Keywords: | Adult Aldehydes/analysis *Body Mass Index Female Humans Male Middle Aged Obesity/metabolism Odorants/*analysis Olive Oil/*chemistry Overweight/metabolism Saliva/*chemistry/metabolism Volatile Organic Compounds/analysis C6 volatile compounds Spme-gc/ms aro; |
| Notes: | "MedlineGenovese, Alessandro Rispoli, Tiziana Sacchi, Raffaele eng England 2017/12/27 J Sci Food Agric. 2018 Jul; 98(9):3376-3383. doi: 10.1002/jsfa.8848. Epub 2018 Feb 21" |
