Abstract
The stimulation of the human sensory receptors by compounds present in virgin olive oils (VOOs) gives rise to the sensory attributes that describe its particular aroma. The sensor panel evaluation and the molecules responsible for sensory perceptions of virgin olive oil quality are elucidated. The methodology for the evaluation of the sensory characteristics of VOOs is reported, and typical flavours and off-flavours are described. Relationships between chemical compounds and sensory characteristics are evaluated using the new sensory analyses method promoted by the International Olive Oil Council (IOOC) and included recently in EU regulation (Reg. 1348/2013 and following revisions). Oil quality may be defined in a number of ways, but the sensory perception of flavour is the ultimate determinant.
Highlights
Virgin olive oils (VOOs) are defined by the European Community as those “...oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alteration in the oil...” (EEC Reg. 2568/91)
Frangipane an indirect way to positive effects on human health [4]-[6], whereas sensory attributes are directly ascribable to the strong stimulation of human sensory receptors by volatile and some non-volatile compounds [7]-[9] present in virgin olive oil
Long malaxing times are associated with a significant increase in the total volatile compounds, a decrease in volatile compounds responsible for the pleasant aroma of virgin olive oil and elevated production of 2-methyl butanol and 3-methyl butanol associated with sensory defects [40]
Summary
Virgin olive oils (VOOs) are defined by the European Community as those “...oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alteration in the oil...” (EEC Reg. 2568/91). T. Frangipane an indirect way to positive effects on human health [4]-[6], whereas sensory attributes are directly ascribable to the strong stimulation of human sensory receptors by volatile and some non-volatile compounds [7]-[9] present in virgin olive oil. C6 and C5 compounds are enzymatically produced from polyunsaturated fatty acids through the so-called lipoxygenase (LOX) pathway and their concentrations depend on the level; the activity of each enzyme involved in this LOX pathway is reported in Figure 1 [15]-[18]. The highest LOX activity for linolenic acid supports the biogenesis of more of the six-carbon unsaturated volatile compounds, which are the major constituents of the virgin olive oil aroma. All compounds, strongly affecting sensory receptors, can decisively influence food acceptability, direct the preference of consumers and, in short, to a great extent, determine the quality of life
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