ArticleNPJ science of food2021
A method for gaining a deeper insight into the aroma profile of olive oil.
Article in NPJ science of food, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 10 citations in OpenAlex.
- Unveiling key peak features for olive oil authentication utilizing Raman spectroscopy and chemometrics.NPJ science of food · 2026Article
- Seasonal changes of volatile compounds and odor evaluation of Zanthoxylum bungeanum 'Hanyuan' fruit during the development.BMC plant biology · 2025Article
- Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors.Sensors (Basel, Switzerland) · 2022Article
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Authors and funding
4 authors at 2 institutions in 1 country.
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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.
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