| Title: | "Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication" |
| Author(s): | Cecchi L; Migliorini M; Mulinacci N; |
| Address: | "Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy. Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided" |
| Keywords: | Olive Oil/analysis Phenols/analysis Quality Control *Volatile Organic Compounds LOX pathway Panel Test aroma-active compounds extra virgin olive oil phenolic compounds virgin olive oil authentication virgin olive oil classification; |
| Notes: | "MedlineCecchi, Lorenzo Migliorini, Marzia Mulinacci, Nadia eng Review 2021/02/17 J Agric Food Chem. 2021 Feb 24; 69(7):2013-2040. doi: 10.1021/acs.jafc.0c07744. Epub 2021 Feb 16" |
