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Abstract
Volatile compounds in olive oil significantly affect its quality and consumer preference. The oiling-out assisted liquid-liquid extraction (OA-LLE) method, combined with solvent-assisted flavor evaporation (SAFE), is proposed to improve the extraction of aroma compounds from extra virgin olive oil (EVOO). This combined approach (OA-LLE + SAFE) effectively overcomes the matrix effect of the oil and removes non-volatile compounds, leading to a deeper understanding of the EVOO aroma profile.
Publisher
npj Science of Food
Published On
Jul 01, 2021
Authors
Daisuke Suzuki, Yuko Sato, Akane Mori, Hirotoshi Tamura
Tags
olive oil
volatile compounds
extraction methods
aroma profile
extra virgin olive oil

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