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Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels
Author(s) -
Angerosa Franca
Publication year - 2002
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200210)104:9/10<639::aid-ejlt639>3.0.co;2-u
Subject(s) - organoleptic , aroma , chemistry , olive oil , chromatography , sensory analysis , food science , fraction (chemistry) , extraction (chemistry) , gas chromatography
Volatile compounds, retained by virgin olive oils during their extraction process, are responsible for the oil aroma. Approximately one hundred and eighty compounds, whose structure was assigned by means of gas chromatography‐mass spectrometry, were found in virgin olive oil aromas. The analytical approaches to their determination are briefly discussed, considering the problems related to the volatile compound collection and to adsorbents used for their trapping. The sensory methodology for the evaluation of the organoleptic characteristics of the virgin olive oils are reported and typical flavours and off‐flavours are described. Compounds responsible for flavours, including factors affecting the volatile fraction, and for off‐flavours are carefully examined, also considering the causes that give rise to off‐flavours. Relationships between volatile compounds and sensory characteristics, found by various researchers, are reviewed.