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Food Chem

Title:		Olive oil phenolic compounds affect the release of aroma compounds
Author(s):		Genovese A; Caporaso N; Villani V; Paduano A; Sacchi R;
Address:		"Department of Agriculture, University of Naples Federico II, Via Universita 100, 80055 Portici (NA), Italy. Electronic address: alessandro.genovese@unina.it. Department of Agriculture, University of Naples Federico II, Via Universita 100, 80055 Portici (NA), Italy"
Journal Title:		Food Chem
Year:		2015
Volume:		20150225
Issue:
Page Number:		284 - 294
DOI:		10.1016/j.foodchem.2015.02.097
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Twelve aroma compounds were monitored and quantified by dynamic headspace analysis after their addition in refined olive oil model systems with extra virgin olive oil (EVOO) biophenols to simulate EVOO aroma. The influence of polyphenols on aroma release was studied under simulated mouth conditions by using human saliva, and SPME-GC/MS analysis. While few differences were observed in orthonasal assay (without saliva), interesting results were obtained for retronasal aroma. Biophenols caused generally the lowest headspace release of almost all volatile compounds. However, only ethyl esters and linalool concentrations were significantly lower in retronasal than orthonasal assay. Saliva also caused higher concentration of hexanal, probably due to hydroperoxide lyase (HPL) action on linoleyl hydroperoxides. Epicatechin was compared to EVOO phenolics and the behaviour was dramatically different, likely to be due to salivary protein-tannin binding interactions, which influenced aroma headspace release. These results were also confirmed using two extra virgin olive oils"
Keywords:		"Aldehyde-Lyases/metabolism Aldehydes/analysis Cytochrome P-450 Enzyme System/metabolism Gas Chromatography-Mass Spectrometry Humans Linear Models Models, Biological Odorants/*analysis Olive Oil/*chemistry Polyphenols/*chemistry Saliva/chemistry Volatile O;"
Notes:		"MedlineGenovese, Alessandro Caporaso, Nicola Villani, Veronica Paduano, Antonello Sacchi, Raffaele eng England 2015/03/22 Food Chem. 2015 Aug 15; 181:284-94. doi: 10.1016/j.foodchem.2015.02.097. Epub 2015 Feb 25"