Contribución de los compuestos volátiles, compuestos fenólicos, ésteres etílicos y diacilgliceroles a las propiedades organolépticas del aceite de oliva virgen
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2024-01-12
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Jaén: Universidad de Jaén
Resumen
El aceite de oliva virgen (AOVE) es el único producto alimenticio que posee una metodología estandarizada para su clasificación comercial basada en atributos sensoriales. La valoración organoléptica del AOVE es clave a la hora de clasificar un aceite en la categoría correspondiente. Las características sensoriales del AOVE dependen de su composición química, siendo los compuestos fenólicos y volátiles los principales responsables de su aroma y sabor. Otros compuestos, como ésteres etílicos y diacilgliceroles están relacionados con procesos de degradación fermentativa que alteran las propiedades organolépticas del AOVE. En el presente trabajo, se ha llevado a cabo una revisión de la relación existente entre todos estos compuestos y las propiedades organolépticas del AOVE, concretando en la identificación de los compuestos responsables de cada atributo sensorial. Se han revisado, además, sus procesos de formación, y las técnicas utilizadas para su extracción y posterior análisis cualitativo y cuantitativo, pieza clave para la caracterización de los AOVE.
Virgin olive oil (EVOO) is the only food product that has a standardized methodology for its commercial classification based on sensory attributes. The organoleptic assessment of the EVOO is key when classifying an oil in the corresponding category. The sensory characteristics of EVOO depend on its chemical composition, with phenolic and volatile compounds being the main responsible for its aroma and flavor. Other compounds, such as ethyl esters and diacylglycerols, are related to fermentative degradation processes that alter the organoleptic properties of EVOO. In the present work, a review of the relationship between all these compounds and the organoleptic properties of EVOO has been carried out, specifying the identification of the compounds responsible for each sensory attribute. In addition, their formation processes have been reviewed, as well as the techniques used for their extraction and subsequent qualitative and quantitative analysis, a key piece for the characterization of EVOO.
Virgin olive oil (EVOO) is the only food product that has a standardized methodology for its commercial classification based on sensory attributes. The organoleptic assessment of the EVOO is key when classifying an oil in the corresponding category. The sensory characteristics of EVOO depend on its chemical composition, with phenolic and volatile compounds being the main responsible for its aroma and flavor. Other compounds, such as ethyl esters and diacylglycerols, are related to fermentative degradation processes that alter the organoleptic properties of EVOO. In the present work, a review of the relationship between all these compounds and the organoleptic properties of EVOO has been carried out, specifying the identification of the compounds responsible for each sensory attribute. In addition, their formation processes have been reviewed, as well as the techniques used for their extraction and subsequent qualitative and quantitative analysis, a key piece for the characterization of EVOO.