title: Volatile compounds in virgin olive oil: occurrence and their relationship with the quality.
abstract: The stimulation of the human sensory receptors by volatile compounds present in virgin olive oils gives rise to the sensory attributes that describe its delicate and fragrant aroma. The composition of the volatile compounds and their biogenesis is briefly illustrated. Analytical methodologies for evaluating the volatile fraction and the sensory properties of virgin olive oils are elucidated. Compounds responsible for typical flavours are examined and the influence of the main factors on the composition of volatile compounds is discussed. The origin of off-flavours are also described and the consequent changes of volatile composition and of sensory characteristics are analysed. The relationships between volatile compounds and sensory attributes are discussed.
authors.affiliation: Istituto Sperimentale per la Elaiotecnica Contrada Fonte Umano, 3765013 Cittá S Angelo (PE), Italy.
authors.forename: Franca
authors.initials: F
authors.lastname: Angerosa
authors.forename: Maurizio
authors.initials: M
authors.lastname: Servili
authors.forename: Roberto
authors.initials: R
authors.lastname: Selvaggini
authors.forename: Agnese
authors.initials: A
authors.lastname: Taticchi
authors.forename: Sonia
authors.initials: S
authors.lastname: Esposto
authors.forename: GianFrancesco
authors.initials: G
authors.lastname: Montedoro
mesh_terms: D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D011786:Quality Control; D014835:Volatilization
chemical_list: D000069463:Olive Oil; D010938:Plant Oils