A method for gaining a deeper insight into the aroma profile of olive oil

Abstract 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...

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Autores principales:	Daisuke Suzuki, Yuko Sato, Akane Mori, Hirotoshi Tamura
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/b41ef504ffbb48a3bc653ede14958795
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spelling	oai:doaj.org-article:b41ef504ffbb48a3bc653ede149587952021-12-02T18:18:53ZA method for gaining a deeper insight into the aroma profile of olive oil10.1038/s41538-021-00098-z2396-8370https://doaj.org/article/b41ef504ffbb48a3bc653ede149587952021-07-01T00:00:00Zhttps://doi.org/10.1038/s41538-021-00098-zhttps://doaj.org/toc/2396-8370Abstract 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.Daisuke SuzukiYuko SatoAkane MoriHirotoshi TamuraNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 5, Iss 1, Pp 1-8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Daisuke Suzuki Yuko Sato Akane Mori Hirotoshi Tamura A method for gaining a deeper insight into the aroma profile of olive oil
description	Abstract 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	article
author	Daisuke Suzuki Yuko Sato Akane Mori Hirotoshi Tamura
author_facet	Daisuke Suzuki Yuko Sato Akane Mori Hirotoshi Tamura
author_sort	Daisuke Suzuki
title	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_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_sort	method for gaining a deeper insight into the aroma profile of olive oil
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/b41ef504ffbb48a3bc653ede14958795
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A method for gaining a deeper insight into the aroma profile of olive oil

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