The visual, olfactory, and taste attributes of virgin olive oil are strictly related to its composition of pigments and volatile and phenolic substances and to the sensory stimuli produced by them. Chlorophylls, carotenoids, and microemulsified water droplets determine the color and other visual attributes. Aldehydes, alcohols, and esters that originate during olive processing are correlated with the main desirable olfactory notes. The peculiar phenolic composition confers not only precious healthy benefits, but also an agreeable bitterness and a unique kind of pungency. Moreover, the overall sensory quality of virgin olive oils is characterized by a large variability due to several factors, including both the variety and quality of the olives used to produce it, the management of the technological process of extraction, and the storage conditions.

The Basis of the Sensory Properties of Virgin Olive Oil.

TATICCHI, AGNESE;ESPOSTO, Sonia;SERVILI, Maurizio
2014

Abstract

The visual, olfactory, and taste attributes of virgin olive oil are strictly related to its composition of pigments and volatile and phenolic substances and to the sensory stimuli produced by them. Chlorophylls, carotenoids, and microemulsified water droplets determine the color and other visual attributes. Aldehydes, alcohols, and esters that originate during olive processing are correlated with the main desirable olfactory notes. The peculiar phenolic composition confers not only precious healthy benefits, but also an agreeable bitterness and a unique kind of pungency. Moreover, the overall sensory quality of virgin olive oils is characterized by a large variability due to several factors, including both the variety and quality of the olives used to produce it, the management of the technological process of extraction, and the storage conditions.
2014
9781118332528
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11391/1038955
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