Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2024

Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach

Abstract

The sensory perception of virgin olive oil is complex and produced mainly by phenols and volatiles. These compounds are affected by the interaction with other components of the oil matrix and by biological factors. The aim of the work was to study the saliva effect and/or the presence of phenols on the release of 12 volatiles, using different olive oil matrices and volatile concentrations, and applying Solid Phase Microextration-Gas Chromatography-Flame Ionization Detection, Proton Transfer Reaction-Mass Spectrometry and sensory analysis. The volatile concentrations in the headspace showed significant differences (p < 0.05) between the different matrices, being easily detected the effect exerted by phenols and biological components from 3.8 mg/Kg. The results showed that the presence of unsaturation in the volatile molecules affect their release, being lower the concentration of saturated volatiles released in presence of phenols. All the compounds were in higher concentration in the headspace of the olive oil-phenol-saliva matrix.
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Dates and versions

hal-04313664 , version 1 (29-11-2023)

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Enrique Jacobo Díaz-Montaña, Hélène Brignot, Ramón Aparicio-Ruiz, Thierry Thomas-Danguin, María Teresa Morales. Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach. Food Chemistry, 2024, 437 (Pt 1), pp.137855. ⟨10.1016/j.foodchem.2023.137855⟩. ⟨hal-04313664⟩
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