Suzuki Daisuke, Sato Yuko, Mori Akane, Tamura Hirotoshi
Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, Japan.
The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama-shi, Ehime, Japan.
NPJ Sci Food. 2021 Jul 1;5(1):16. doi: 10.1038/s41538-021-00098-z.
Volatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid-liquid extraction (OA-LLE), which we previously reported, is an effective method for isolating volatile compounds from edible oils with a strong matrix effect. However, when we apply OA-LLE to extra virgin olive oil (EVOO), the aromatic extracts contain non-volatile compounds such as pigments because of solvent-based extraction. Solvent-assisted flavor evaporation (SAFE) can remove such non-volatiles from extracts, but SAFE is affected by a matrix effect during distillation, resulting in a decrease in performance. By combining the advantages of OA-LLE and SAFE, we propose an effective approach, OA-LLE followed by SAFE (OA-LLE + SAFE), for extracting aroma compounds from EVOO. The "two assists" should help to better understand the native aroma profile of EVOO.
食品中的挥发性化合物在影响食品质量和消费者偏好方面起着至关重要的作用，但由于橄榄油的基质效应，其挥发性化合物尚未得到充分了解。我们之前报道的油析辅助液液萃取（OA-LLE）是一种从具有强基质效应的食用油中分离挥发性化合物的有效方法。然而，当我们将OA-LLE应用于特级初榨橄榄油（EVOO）时，由于基于溶剂的萃取，芳香提取物中含有色素等非挥发性化合物。溶剂辅助风味蒸发（SAFE）可以从提取物中去除此类非挥发性物质，但SAFE在蒸馏过程中会受到基质效应的影响，导致性能下降。通过结合OA-LLE和SAFE的优点，我们提出了一种从EVOO中提取香气化合物的有效方法，即先进行OA-LLE，然后进行SAFE（OA-LLE + SAFE）。“双重辅助”应有助于更好地了解EVOO的天然香气特征。
