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OLIVE OIL

Table 3 Correlations between phenolic compounds and taste perceptions and related references. Short name

Common name

Sensory description

References

3,4-DHPEA-EDA 3,4-DHPEA-EA p-HPEA-EDA

decarboxymethyl oleuropein aglycon oleuropein aglycon decarboxymethyl ligstroside aglycon

Kiritsakis, 1998; Garcia et al., 2001 Tovar et al., 2001

3,4-DHPEA-EDA 3,4-DHPEA-EA p-HPEA-EDA p-HPEA-EDA

decarboxymethyl oleuropein aglycon oleuropein aglycon decarboxymethyl ligstroside aglycon decarboxymethyl ligstroside aglycon

3,4-DHPEA-EA

oleuropein aglycon

3,4-DHPEA-EA

oleuropein aglycon

main compound responsible for bitter taste main compound responsible for bitter taste main compound responsible for bitter and pungent notes high positive correlation between these compounds and bitterness intensity of olive oil main compound responsible for the pungent sensation on back of the tongue a highly significant correlation with bitter taste of olive oil positive correlation between this compound and bitterness and pungency intensity of several Spanish and Italian olive oils relevant predictors of the static and dynamic analysis for bitterness and pungency effective only for predicting pungency

Secoiridoids

p-HPEA-EDA

all oleuropein and ligstroside derivatives considered except for hydroxytyrosol and tyrosol decarboxymethyl ligstroside aglycon

According to Armaforte et al. (2007) it may be feasible to use the ratio of fresh phenols/oxidized phenols to determine the freshness/aging ratio of a virgin olive oil. This ratio appeared to decrease rapidly in samples that had an increased content of oxidized phenols. Oxidized phenols are produced by thermic and forced oxidative stress, as in the case of extended conservation (Rovellini and Cortesi, 2002; Ríos et al. 2005; Carrasco-Pancorbo et al., 2007). Table 3 shows the major compounds reported by different researchers to be the major components responsible for taste perceptions such as bitterness and pungency. In conclusion, phenols, particularly secoiridoids generally decrease during VOO storage, due to the hydrolysis of secoiridoid derivatives in the hydroxytyrosol, tyrosol and elenolic acid and formation of oxidized phenols.

These reactions lead to a decrease in bitterness and pungent intensity, positive attributes that are characteristic of a fresh VOO. From “Italian Journal of Food Science” nr. 4/2009

REFERENCES Andrewes P., Busch J.L.H.C., De Joode T., Groenewegen A . and Alexandre H. 2003. Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycon as a key contributor to pungency. J. Agric. Food Chem., 51: 1415. Angerosa F. and Di Giacinto L. 1993. Oxidation des huiles d’olive vierges par les metaux: Manganese et nickel. Note I. ReV. Fran. Corps Gras, 40: 41. Angerosa F. 2000. Sensory quality of olive oils. In “Handbook of Olive Oil: Analysis and Properties”. J. Harwood & R. Aparicio (Eds.), Aspen Publications Inc Gaithersburg, MD, USA. Angerosa F. 2002. Influence of volatile compounds on virgin olive oil quality

Gutiérrez-Rosales et al., 2003

Andrewes et al., 2003

Mateos et al., 2004 Cerretani et al., 2008

Esti et al., 2009

evaluated by analytical approaches and sensor panels. Eur. J. Lipid Sci. Technol. 104: 639. Angerosa F., Mostallino R., Basti C. and Vito R. 2001. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 72: 19. Angerosa F., Servili M., Selvaggini R., Taticchi A., Esposto S. and Montedoro G.F. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chrom. A, 1054: 17. Aparicio R. and Morales M.T. 1998. Characterization of olive ripeness by green aroma compounds of virgin olive oil. J. Agric. Food Chem. 46: 1116. Aparicio R. and Luna G. 2002. Characterization of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol. 104: 614. Armaforte E., Mancebo-Campos V., Bendini A., Salvador M.D., Fregapane G. and Cerretani L. 2007. Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil. J. Sep. Sci. 30: 2401. Baccouri O., Bendini A., Cerretani L., Guerfel M., Baccouri B., Lercker G., Zarrouk M. and Daoud Ben Miled D. 2008. Comparative study on volatile compounds

Italian Food & Beverage Technology - LX (2010) march -

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ITALIAN BEVERAGE TECHNOLOGY 60/2010  

Rivista esclusivamente in inglese, sviluppata a supporto di tutte quelle aziende italiane che vogliono puntare sull’export di macchine, prod...

ITALIAN BEVERAGE TECHNOLOGY 60/2010  

Rivista esclusivamente in inglese, sviluppata a supporto di tutte quelle aziende italiane che vogliono puntare sull’export di macchine, prod...