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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...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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.
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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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