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Evolution of flavors in extra virgin olive oil shelf-life

2021Journal article Open access
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dc.contributor.authorGarcía-Oliveira, Paula
dc.contributor.authorJiménez López, Cecília
dc.contributor.authorLourenço-Lopes, Catarina
dc.contributor.authorChamorro Rivo, Franklin Noel
dc.contributor.authorGonzález Pereira, Antía
dc.contributor.authorCarreira Casais, Anxo
dc.contributor.authorFraga-Corral, Maria
dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto Lage, Miguel A.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-02T16:31:39Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-02T16:31:39Z
dc.date.issued2021
dc.description.abstractExtra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.en_EN
dc.description.sponsorshipThe research leading to these results was funded by Xunta de Galicia supporting the Axudas Conecta Peme, the IN852A 2018/58 NeuroFood Project and the program EXCELENCIAED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (nº 696295).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGarcia-Oliveira, Paula; Jimenez-Lopez, Cecilia; Lourenço-Lopes, Catarina; Chamorro, Franklin; Pereira, Antia Gonzalez; Carrera-Casais, Anxo; Fraga-Corral, Maria; Carpena, Maria; Simal-Gandara, Jesus; Prieto, Miguel Angel (2021). Evolution of flavors in extra virgin olive oil shelf-life. Antioxidants. ISSN 2076-3921. 10:3, p. 1-20en_EN
dc.identifier.doi10.3390/antiox10030368en_EN
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/10198/24428
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
dc.relationSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
dc.subjectExtra virgin olive oilen_EN
dc.subjectFlavor compoundsen_EN
dc.subjectFlavor preservation, degradation of EVOOen_EN
dc.subjectSensory quality parametersen_EN
dc.titleEvolution of flavors in extra virgin olive oil shelf-lifeen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
oaire.awardTitleSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/696295/EU
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.fundingStreamH2020
oaire.fundingStreamH2020
person.familyNameGarcía-Oliveira
person.familyNameGonzález Pereira
person.familyNameFraga-Corral
person.familyNamePrieto Lage
person.givenNamePaula
person.givenNameAntía
person.givenNameMaria
person.givenNameMiguel A.
person.identifier1054547
person.identifier107688
person.identifier.ciencia-id781F-C144-9DBD
person.identifier.ciencia-id1616-98AD-4546
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0003-4058-3709
person.identifier.orcid0000-0002-4095-7857
person.identifier.orcid0000-0002-5663-9239
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-7335-2017
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id57214457428
person.identifier.scopus-author-id56346469200
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
project.funder.nameEuropean Commission
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isProjectOfPublication.latestForDiscovery9980c0d6-0317-49a0-a44d-b8aedf2294a5

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