Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion

被引：1

作者：

Quintero-Florez, Angelica ^{[1
]}

Beltran, Gabriel ^{[1
]}

Sanchez-Ortiz, Araceli ^{[1
]}

机构：

[1] Inst Invest & Formac Agr & Pesquera IFAPA, Ctr Venta Llano, Ctra Bailen Motril Km 18-5, Mengibar 23620, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2017年 / 65卷 / 36期

关键词：

in vitro digestion; bioaccessibility; volatile compounds; virgin olive oil; FRESH-SLICED APPLES; FLAVOR COMPOUNDS; AROMA COMPOUNDS; SHELF-LIFE; ANTIMICROBIAL ACTIVITY; ALIPHATIC-ALDEHYDES; RETRONASAL AROMA; HUMAN SALIVA; RED WINE; RELEASE;

D O I：

10.1021/acs.jafc.7b01965

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Volatile compounds are responsible for some sensory characteristics of virgin olive oil (VOO); however, they have not been studied from a nutritional point view. In this work, the effect of the simulated digestion on VOO volatile compounds responsible for green flavor was studied, analyzing their changes through the three steps of an in vitro digestion model (mouth, stomach, and small intestine). Index of recovery and bioaccessibility were deterniined for the main volatiles of "Picual" VOO. At end of the duodenal step, higher recoveries of ethanol, pent-1-en-3-ol, beta-ocimene, and nonanal were observed. From the 10 volatile compounds analyzed, only six compounds were bioaccessible. The compounds with the highest bioaccessibility were pent-1-en-3-ol, nonanal, beta-ocimene, and ethanol. The results showed for the first time the recovery and bioaccessibility of several volatile compounds present in VOO.

引用

页码：7900 / 7907

页数：8

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