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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-5536
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dc.contributor.authorPedan, Vasilisa-
dc.contributor.authorPopp, Martin-
dc.contributor.authorRohn, Sascha-
dc.contributor.authorNyfeler, Matthias-
dc.contributor.authorBongartz, Annette-
dc.date.accessioned2019-07-17T09:00:40Z-
dc.date.available2019-07-17T09:00:40Z-
dc.date.issued2019-
dc.identifier.issn1420-3049de_CH
dc.identifier.issn1433-1373de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/17504-
dc.description.abstractOlive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sensory properties and phenolic compound composition. Nineteen phenolic compounds have been determined and correlated with sensory data. In all olive oil samples, oleocanthal and oleacein were the most abundant phenolic compounds, with average amounts of 77.9 mg/kg and 41.8 mg/kg, respectively. The highest correlation coefficient between a sensory descriptor and the phenolic compounds was found for the bitter taste sensation and the total phenolic content with r = 0.72 and in particular, for 3,4-DHPEA-EA, with r = 0.57. Intensity plots were assessed for the three main sensory descriptors fruitiness, bitterness, pungency, and for the quality factor harmony, which is associated with the degree of ripeness aroma of olive oil. Positive correlations for the aroma descriptors freshly cut grass, leaves, and nuts, and the phenolic compounds were especially observed for oleoside 11-methylester and vanillic acid. The present study provides a comprehensive database of phenolic compounds in olive oils from six different varieties and seven countries.de_CH
dc.language.isoende_CH
dc.publisherMDPIde_CH
dc.relation.ispartofMoleculesde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectOlive oilde_CH
dc.subjectLC-MS analysisde_CH
dc.subjectPhenolic compoundde_CH
dc.subjectPolyphenolde_CH
dc.subjectSensory profilingde_CH
dc.subjectAroma descriptionde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleCharacterization of phenolic compounds and their contribution to sensory properties of olive oilde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.organisationalunitInstitut für Computational Life Sciences (ICLS)de_CH
dc.identifier.doi10.3390/molecules24112041de_CH
dc.identifier.doi10.21256/zhaw-5536-
zhaw.funding.euNode_CH
zhaw.issue11de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.start2041de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume24de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedBio-Inspired Methods & Neuromorphic Computingde_CH
zhaw.author.additionalNode_CH
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Pedan, V., Popp, M., Rohn, S., Nyfeler, M., & Bongartz, A. (2019). Characterization of phenolic compounds and their contribution to sensory properties of olive oil. Molecules, 24(11), 2041. https://doi.org/10.3390/molecules24112041
Pedan, V. et al. (2019) ‘Characterization of phenolic compounds and their contribution to sensory properties of olive oil’, Molecules, 24(11), p. 2041. Available at: https://doi.org/10.3390/molecules24112041.
V. Pedan, M. Popp, S. Rohn, M. Nyfeler, and A. Bongartz, “Characterization of phenolic compounds and their contribution to sensory properties of olive oil,” Molecules, vol. 24, no. 11, p. 2041, 2019, doi: 10.3390/molecules24112041.
PEDAN, Vasilisa, Martin POPP, Sascha ROHN, Matthias NYFELER und Annette BONGARTZ, 2019. Characterization of phenolic compounds and their contribution to sensory properties of olive oil. Molecules. 2019. Bd. 24, Nr. 11, S. 2041. DOI 10.3390/molecules24112041
Pedan, Vasilisa, Martin Popp, Sascha Rohn, Matthias Nyfeler, and Annette Bongartz. 2019. “Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.” Molecules 24 (11): 2041. https://doi.org/10.3390/molecules24112041.
Pedan, Vasilisa, et al. “Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.” Molecules, vol. 24, no. 11, 2019, p. 2041, https://doi.org/10.3390/molecules24112041.


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