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Review
. 2017 Oct 27;22(11):1833.
doi: 10.3390/molecules22111833.

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils

Cristina Campestre  1 , Guido Angelini  2 , Carla Gasbarri  3 , Franca Angerosa  4
Affiliations
Review

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils

Cristina Campestre et al. Molecules. .

Abstract

Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours. The formation of these compounds is briefly illustrated and the influence of the agronomic and technological factors that affect their concentrations in the oil is examined. The relationships between compounds responsible for the olive oil flavour and sensory attributes are discussed. Several approaches for the varietal differentiation of monovarietal virgin olive oils are also overviewed.

Keywords: agronomic and technological factors; cultivar; phenolic compounds; sensory characteristics; virgin olive oil; volatiles.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The main pathways involved in the formation of volatile compounds in VOOs.
Figure 2
Figure 2
LOX pathway of volatile compounds in VOOs.
Figure 3
Figure 3
Sensory profiles of extra virgin monovarietal oils from Koroneiki, Dritta, Frantoio and Coratina cultivars. (Source: Authors; unpublished results).
Figure 4
Figure 4
Sensory profiles of oils from Coratina, Carolea and Gentile di Chieti cultivars, at two different stages of ripeness. Figures were obtained on the basis of data collected by our team. Data represent the average of intensities recorded by fully trained tasters in three independent trials. The oils were presented according to an experimental design, which minimized possible biases and carry-over effects. Standard deviation ranged between ±0.2–0.5. (Source: Authors; unpublished results).
Figure 5
Figure 5
Sensory profiles of oils from fruits of two batches of Provenzale cultivar obtained with the same processing diagram except for crushing. FD = hammer crusher; FMO = stone mill. Figures were obtained on the basis of data collected by our team. Data represent the average of intensities recorded by fully trained tasters in three independent trials. The oils were presented according to an experimental design, which minimized possible biases and carry-over effects. Standard deviation ranged between ±0.2–0.5. (Source: Authors; unpublished results).
Figure 6
Figure 6
Sensory profiles and concentrations in C6 aldehydes, C6 alcohols and C6 esters and total amount of phenolic compounds of some monovarietal virgin olive oils obtained from fruits harvested at the same ripening degree and processed in the same operative conditions. (Source: Authors; unpublished results).
Figure 6
Figure 6
Sensory profiles and concentrations in C6 aldehydes, C6 alcohols and C6 esters and total amount of phenolic compounds of some monovarietal virgin olive oils obtained from fruits harvested at the same ripening degree and processed in the same operative conditions. (Source: Authors; unpublished results).
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References

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