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Molecules

Title:		The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
Author(s):		Campestre C; Angelini G; Gasbarri C; Angerosa F;
Address:		"Department of Pharmacy, University 'G. d'Annunzio' of Chieti-Pescara, via dei Vestini, 66100 Chieti, Italy. cristina.campestre@unich.it. Department of Pharmacy, University 'G. d'Annunzio' of Chieti-Pescara, via dei Vestini, 66100 Chieti, Italy. guido.angelini@unich.it. Department of Pharmacy, University 'G. d'Annunzio' of Chieti-Pescara, via dei Vestini, 66100 Chieti, Italy. carla.gasbarri@unich.it. Council for Agricultural Research and Economics (CREA), CREA-OLI Olive Growing and Oil Industry Research Centre, Viale Petruzzi 75, Citta Sant'Angelo (PE) 65013, Italy. franca.angerosa@virgilio.it"
Journal Title:		Molecules
Year:		2017
Volume:		20171027
Issue:		11
Page Number:		-
DOI:		10.3390/molecules22111833
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours. The formation of these compounds is briefly illustrated and the influence of the agronomic and technological factors that affect their concentrations in the oil is examined. The relationships between compounds responsible for the olive oil flavour and sensory attributes are discussed. Several approaches for the varietal differentiation of monovarietal virgin olive oils are also overviewed"
Keywords:		Olive Oil/*chemistry *Smell *Taste Volatile Organic Compounds/*chemistry agronomic and technological factors cultivar phenolic compounds sensory characteristics virgin olive oil volatiles;
Notes:		"MedlineCampestre, Cristina Angelini, Guido Gasbarri, Carla Angerosa, Franca eng Review Switzerland 2017/10/28 Molecules. 2017 Oct 27; 22(11):1833. doi: 10.3390/molecules22111833"