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The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality

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Handbook of Olive Oil

Abstract

Sensory quality plays an important role in the acceptability of foodstuffs. Color and flavor are the main sensations that contribute to their acceptability by consumers. Flavor is a complex sensation consisting primarily of smell and taste, but it is complemented by tactile and kinesthetic sensations (Reineccius 1993). It is evoked by stimulation of all oral and nasal chemosensory systems because the brain blends the information from the individual systems into a single perceptual gestalt (Maruniak 1988). The role of flavor in the food supply is critical and beneficial; it is vital in the control of food recognition, selection, and acceptance. Flavor also plays a role in nutrition as it is partly responsible for aiding the digestion of food in humans (Ensor 1989).

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Authors
  1. Maria Teresa Morales
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  2. Maria Tsimidou
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Editors and Affiliations

  1. School of Biosciences, Cardiff University, Cardiff, UK

    John Harwood PhD, DSc (Professor) (Professor)

  2. Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain

    Ramón Aparicio PhD (Research Scientist) (Research Scientist)

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Morales, M.T., Tsimidou, M. (2000). The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality. In: Harwood, J., Aparicio, R. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5371-4_12

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