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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...

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Autores principales: Suzuki, Daisuke, Sato, Yuko, Mori, Akane, Tamura, Hirotoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
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.
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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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