title: Olive oil phenolic compounds affect the release of aroma compounds.
abstract: Twelve aroma compounds were monitored and quantified by dynamic headspace analysis after their addition in refined olive oil model systems with extra virgin olive oil (EVOO) biophenols to simulate EVOO aroma. The influence of polyphenols on aroma release was studied under simulated mouth conditions by using human saliva, and SPME-GC/MS analysis. While few differences were observed in orthonasal assay (without saliva), interesting results were obtained for retronasal aroma. Biophenols caused generally the lowest headspace release of almost all volatile compounds. However, only ethyl esters and linalool concentrations were significantly lower in retronasal than orthonasal assay. Saliva also caused higher concentration of hexanal, probably due to hydroperoxide lyase (HPL) action on linoleyl hydroperoxides. Epicatechin was compared to EVOO phenolics and the behaviour was dramatically different, likely to be due to salivary protein-tannin binding interactions, which influenced aroma headspace release. These results were also confirmed using two extra virgin olive oils.
authors: Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy. Electronic address: alessandro.genovese@unina.it.
authors: Alessandro
authors: A
authors: Genovese
authors: Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy.
authors: Nicola
authors: N
authors: Caporaso
authors: Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy.
authors: Veronica
authors: V
authors: Villani
authors: Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy.
authors: Antonello
authors: A
authors: Paduano
authors: Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy.
authors: Raffaele
authors: R
authors: Sacchi
mesh_terms: D000446:Aldehyde-Lyases / Q000378:metabolism; D000447:Aldehydes / Q000032:analysis; D003577:Cytochrome P-450 Enzyme System / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D016014:Linear Models; D008954:Models, Biological; D009812:Odorants / Q000032:analysis*; D000069463:Olive Oil / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D012463:Saliva / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000447:Aldehydes; D000069463:Olive Oil; D059808:Polyphenols; D055549:Volatile Organic Compounds; D003577:Cytochrome P-450 Enzyme System; C010463:n-hexanal; D000446:Aldehyde-Lyases; C054540:hydroperoxide lyase
keywords: Human saliva; Phenolic compounds; RAS; SPME–GC/MS; Virgin olive oil; Volatile compounds