Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds

Benefits of virgin olive oil (VOO) consumption are related to protection against cancer and cardiovascular diseases due to its fatty acid profile and presence of minor constituents. However, the increase in the demand for high quality VOO can be attributed not only to its potential health benefits b...

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Detalles Bibliográficos
Autores: Sánchez-Ortiz, Araceli, Pérez Rubio, Ana Gracia, Sanz, Carlos
Tipo de recurso: artículo
Fecha de publicación:2011
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/53280
Acceso en línea:http://hdl.handle.net/10261/53280
Access Level:acceso abierto
Palabra clave:Virgin olive oil (VOO)
Volatiles
Aroma
Lipoxygenase pathway
Olea europaea
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spelling Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compoundsSánchez-Ortiz, AraceliPérez Rubio, Ana GraciaSanz, CarlosVirgin olive oil (VOO)VolatilesAromaLipoxygenase pathwayOlea europaeaBenefits of virgin olive oil (VOO) consumption are related to protection against cancer and cardiovascular diseases due to its fatty acid profile and presence of minor constituents. However, the increase in the demand for high quality VOO can be attributed not only to its potential health benefits but to its unique sensory properties. The aim of increasing the quality standards for VOO is continuously stimulating the study of biochemical pathways related to sensory properties and the development of technological procedures to improve those sensory properties. In this sense, the limiting factors affecting the biosynthesis of VOO aroma through the lipoxygenase (LOX) pathway were studied. Results suggest that, besides the availability of non-esterified polyunsaturated fatty acids, the biosynthesis of VOO aroma depends mainly on the enzymatic activity load of the LOX/hidroperoxide lyase system during the process to obtain the oil. This enzymatic activity load seems to be cultivar dependent, thus shaping the content of volatile compounds present in the oils from the different olive cultivars.This work was supported by Research Project AGL2005-03959 from Programa Nacional de Recursos y Tecnologías Alimentarias funded by the Spanish Government.Peer ReviewedInternational Society for Horticultural Science2012201220112012info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/53280reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/532802026-05-22T06:33:51Z
dc.title.none.fl_str_mv Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds
title Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds
spellingShingle Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds
Sánchez-Ortiz, Araceli
Virgin olive oil (VOO)
Volatiles
Aroma
Lipoxygenase pathway
Olea europaea
title_short Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds
title_full Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds
title_fullStr Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds
title_full_unstemmed Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds
title_sort Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds
dc.creator.none.fl_str_mv Sánchez-Ortiz, Araceli
Pérez Rubio, Ana Gracia
Sanz, Carlos
author Sánchez-Ortiz, Araceli
author_facet Sánchez-Ortiz, Araceli
Pérez Rubio, Ana Gracia
Sanz, Carlos
author_role author
author2 Pérez Rubio, Ana Gracia
Sanz, Carlos
author2_role author
author
dc.subject.none.fl_str_mv Virgin olive oil (VOO)
Volatiles
Aroma
Lipoxygenase pathway
Olea europaea
topic Virgin olive oil (VOO)
Volatiles
Aroma
Lipoxygenase pathway
Olea europaea
description Benefits of virgin olive oil (VOO) consumption are related to protection against cancer and cardiovascular diseases due to its fatty acid profile and presence of minor constituents. However, the increase in the demand for high quality VOO can be attributed not only to its potential health benefits but to its unique sensory properties. The aim of increasing the quality standards for VOO is continuously stimulating the study of biochemical pathways related to sensory properties and the development of technological procedures to improve those sensory properties. In this sense, the limiting factors affecting the biosynthesis of VOO aroma through the lipoxygenase (LOX) pathway were studied. Results suggest that, besides the availability of non-esterified polyunsaturated fatty acids, the biosynthesis of VOO aroma depends mainly on the enzymatic activity load of the LOX/hidroperoxide lyase system during the process to obtain the oil. This enzymatic activity load seems to be cultivar dependent, thus shaping the content of volatile compounds present in the oils from the different olive cultivars.
publishDate 2011
dc.date.none.fl_str_mv 2011
2012
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/53280
url http://hdl.handle.net/10261/53280
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv International Society for Horticultural Science
publisher.none.fl_str_mv International Society for Horticultural Science
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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