Evolution of flavors in extra virgin olive oil shelf-life

Detalhes bibliográficos
Autor(a) principal: García-Oliveira, Paula
Data de Publicação: 2018
Outros Autores: Jiménez López, Cecília, Lourenço-Lopes, Catarina, Chamorro Rivo, Franklin Noel, González Pereira, Antía, Carreira Casais, Anxo, Fraga-Corral, Maria, Carpena Rodríguez, María, Simal-Gandara, Jesus, Prieto Lage, Miguel A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/24428
Resumo: Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.
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spelling Evolution of flavors in extra virgin olive oil shelf-lifeExtra virgin olive oilFlavor compoundsFlavor preservation, degradation of EVOOSensory quality parametersExtra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.The research leading to these results was funded by Xunta de Galicia supporting the Axudas Conecta Peme, the IN852A 2018/58 NeuroFood Project and the program EXCELENCIAED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (nº 696295).Biblioteca Digital do IPBGarcía-Oliveira, PaulaJiménez López, CecíliaLourenço-Lopes, CatarinaChamorro Rivo, Franklin NoelGonzález Pereira, AntíaCarreira Casais, AnxoFraga-Corral, MariaCarpena Rodríguez, MaríaSimal-Gandara, JesusPrieto Lage, Miguel A.2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24428engGarcia-Oliveira, Paula; Jimenez-Lopez, Cecilia; Lourenço-Lopes, Catarina; Chamorro, Franklin; Pereira, Antia Gonzalez; Carrera-Casais, Anxo; Fraga-Corral, Maria; Carpena, Maria; Simal-Gandara, Jesus; Prieto, Miguel Angel (2021). Evolution of flavors in extra virgin olive oil shelf-life. Antioxidants. ISSN 2076-3921. 10:3, p. 1-202076-392110.3390/antiox10030368info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:53Zoai:bibliotecadigital.ipb.pt:10198/24428Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:23.319471Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Evolution of flavors in extra virgin olive oil shelf-life
title Evolution of flavors in extra virgin olive oil shelf-life
spellingShingle Evolution of flavors in extra virgin olive oil shelf-life
García-Oliveira, Paula
Extra virgin olive oil
Flavor compounds
Flavor preservation, degradation of EVOO
Sensory quality parameters
title_short Evolution of flavors in extra virgin olive oil shelf-life
title_full Evolution of flavors in extra virgin olive oil shelf-life
title_fullStr Evolution of flavors in extra virgin olive oil shelf-life
title_full_unstemmed Evolution of flavors in extra virgin olive oil shelf-life
title_sort Evolution of flavors in extra virgin olive oil shelf-life
author García-Oliveira, Paula
author_facet García-Oliveira, Paula
Jiménez López, Cecília
Lourenço-Lopes, Catarina
Chamorro Rivo, Franklin Noel
González Pereira, Antía
Carreira Casais, Anxo
Fraga-Corral, Maria
Carpena Rodríguez, María
Simal-Gandara, Jesus
Prieto Lage, Miguel A.
author_role author
author2 Jiménez López, Cecília
Lourenço-Lopes, Catarina
Chamorro Rivo, Franklin Noel
González Pereira, Antía
Carreira Casais, Anxo
Fraga-Corral, Maria
Carpena Rodríguez, María
Simal-Gandara, Jesus
Prieto Lage, Miguel A.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv García-Oliveira, Paula
Jiménez López, Cecília
Lourenço-Lopes, Catarina
Chamorro Rivo, Franklin Noel
González Pereira, Antía
Carreira Casais, Anxo
Fraga-Corral, Maria
Carpena Rodríguez, María
Simal-Gandara, Jesus
Prieto Lage, Miguel A.
dc.subject.por.fl_str_mv Extra virgin olive oil
Flavor compounds
Flavor preservation, degradation of EVOO
Sensory quality parameters
topic Extra virgin olive oil
Flavor compounds
Flavor preservation, degradation of EVOO
Sensory quality parameters
description Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/24428
url http://hdl.handle.net/10198/24428
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Garcia-Oliveira, Paula; Jimenez-Lopez, Cecilia; Lourenço-Lopes, Catarina; Chamorro, Franklin; Pereira, Antia Gonzalez; Carrera-Casais, Anxo; Fraga-Corral, Maria; Carpena, Maria; Simal-Gandara, Jesus; Prieto, Miguel Angel (2021). Evolution of flavors in extra virgin olive oil shelf-life. Antioxidants. ISSN 2076-3921. 10:3, p. 1-20
2076-3921
10.3390/antiox10030368
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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