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A method for gaining a deeper insight into the aroma profile of olive oil
Volatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid–liquid extraction (OA-LLE), which we previously reported, is an effective...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249399/ https://www.ncbi.nlm.nih.gov/pubmed/34210992 http://dx.doi.org/10.1038/s41538-021-00098-z |
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author | Suzuki, Daisuke Sato, Yuko Mori, Akane Tamura, Hirotoshi |
author_facet | Suzuki, Daisuke Sato, Yuko Mori, Akane Tamura, Hirotoshi |
author_sort | Suzuki, Daisuke |
collection | PubMed |
description | Volatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid–liquid extraction (OA-LLE), which we previously reported, is an effective method for isolating volatile compounds from edible oils with a strong matrix effect. However, when we apply OA-LLE to extra virgin olive oil (EVOO), the aromatic extracts contain non-volatile compounds such as pigments because of solvent-based extraction. Solvent-assisted flavor evaporation (SAFE) can remove such non-volatiles from extracts, but SAFE is affected by a matrix effect during distillation, resulting in a decrease in performance. By combining the advantages of OA-LLE and SAFE, we propose an effective approach, OA-LLE followed by SAFE (OA-LLE + SAFE), for extracting aroma compounds from EVOO. The “two assists” should help to better understand the native aroma profile of EVOO. |
format | Online Article Text |
id | pubmed-8249399 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-82493992021-07-19 A method for gaining a deeper insight into the aroma profile of olive oil Suzuki, Daisuke Sato, Yuko Mori, Akane Tamura, Hirotoshi NPJ Sci Food Article Volatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid–liquid extraction (OA-LLE), which we previously reported, is an effective method for isolating volatile compounds from edible oils with a strong matrix effect. However, when we apply OA-LLE to extra virgin olive oil (EVOO), the aromatic extracts contain non-volatile compounds such as pigments because of solvent-based extraction. Solvent-assisted flavor evaporation (SAFE) can remove such non-volatiles from extracts, but SAFE is affected by a matrix effect during distillation, resulting in a decrease in performance. By combining the advantages of OA-LLE and SAFE, we propose an effective approach, OA-LLE followed by SAFE (OA-LLE + SAFE), for extracting aroma compounds from EVOO. The “two assists” should help to better understand the native aroma profile of EVOO. Nature Publishing Group UK 2021-07-01 /pmc/articles/PMC8249399/ /pubmed/34210992 http://dx.doi.org/10.1038/s41538-021-00098-z Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Suzuki, Daisuke Sato, Yuko Mori, Akane Tamura, Hirotoshi A method for gaining a deeper insight into the aroma profile of olive oil |
title | A method for gaining a deeper insight into the aroma profile of olive oil |
title_full | A method for gaining a deeper insight into the aroma profile of olive oil |
title_fullStr | A method for gaining a deeper insight into the aroma profile of olive oil |
title_full_unstemmed | A method for gaining a deeper insight into the aroma profile of olive oil |
title_short | A method for gaining a deeper insight into the aroma profile of olive oil |
title_sort | method for gaining a deeper insight into the aroma profile of olive oil |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249399/ https://www.ncbi.nlm.nih.gov/pubmed/34210992 http://dx.doi.org/10.1038/s41538-021-00098-z |
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