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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life
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 bioa...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7997466/ https://www.ncbi.nlm.nih.gov/pubmed/33671068 http://dx.doi.org/10.3390/antiox10030368 |
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author | 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 |
author_facet | 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 |
author_sort | Garcia-Oliveira, Paula |
collection | PubMed |
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. |
format | Online Article Text |
id | pubmed-7997466 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79974662021-03-27 Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life 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 Antioxidants (Basel) Review 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. MDPI 2021-02-28 /pmc/articles/PMC7997466/ /pubmed/33671068 http://dx.doi.org/10.3390/antiox10030368 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ). |
spellingShingle | Review 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 Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life |
title | 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_short | Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life |
title_sort | evolution of flavors in extra virgin olive oil shelf-life |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7997466/ https://www.ncbi.nlm.nih.gov/pubmed/33671068 http://dx.doi.org/10.3390/antiox10030368 |
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