Evolution of flavors in extra virgin olive oil shelf-life
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , |
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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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) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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