Cliceri Danny, Khomenko Iuliia, Biasioli Franco, Gasperi Flavia, Aprea Eugenio
Center Agriculture Food Environment, University of Trento, Via E. Mach, 38098 San Michele all'Adige, TN, Italy.
Edmund Mach Foundation-Research and Innovation Centre, Via E. Mach, 38098 San Michele all'Adige, TN, Italy.
Foods. 2025 Jul 1;14(13):2343. doi: 10.3390/foods14132343.
The perceived quality of extra virgin olive oil (EVOO) arises from the multisensory integration of multimodal stimuli, primarily driven by non-volatile and volatile organic compounds (VOCs). Given that EVOO is frequently consumed in combination with other foods, cross-modal interactions, encompassing both internal and external elements, play a crucial role in shaping its sensory perception. A more realistic representation of EVOO perception can be achieved by considering these cross-modal effects and their temporal dynamics. This study employed dynamic sensory and instrumental techniques to investigate the product-related mechanisms that influence EVOO flavor perception. Ten trained panelists (mean age = 41.5 years; 50% female) evaluated two EVOO samples under two consumption conditions: alone and accompanied by a solid carrier (bread or chickpeas). Temporal Check-All-That-Apply (TCATA) and nose-space analysis using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) were conducted simultaneously. Sensory descriptors and mass spectral peaks were analyzed through temporal curve indices (Area Under the Curve, Maximum Citation/Concentration, Time to Maximum), which were then used to construct multi-dimensional sensory and VOC release maps. Findings revealed that the composition and texture of the food carriers had a greater influence on temporal flavor perception than the variability in VOCs released by the different EVOO samples. These results underscore the importance of considering cross-modal sensory interactions when predicting EVOO flavor perception. The carriers modulated both the perception and VOC release, with effects dependent on their specific composition and texture. This methodological approach enabled a deeper understanding of the dynamic relationship between VOC release and EVOO sensory experience.
特级初榨橄榄油（EVOO）的感知质量源于多模态刺激的多感官整合，主要由非挥发性和挥发性有机化合物（VOCs）驱动。鉴于EVOO经常与其他食物一起食用，包含内部和外部因素的跨模态相互作用在塑造其感官感知方面起着至关重要的作用。通过考虑这些跨模态效应及其时间动态，可以更真实地呈现EVOO的感知。本研究采用动态感官和仪器技术来研究影响EVOO风味感知的产品相关机制。十名经过培训的小组成员（平均年龄 = 41.5岁；50%为女性）在两种食用条件下对两个EVOO样品进行了评估：单独食用和与固体载体（面包或鹰嘴豆）一起食用。同时进行了时间性全选（TCATA）和使用质子转移反应飞行时间质谱（PTR-ToF-MS）的鼻腔空间分析。通过时间曲线指数（曲线下面积、最大引用/浓度、达到最大值的时间）对感官描述词和质谱峰进行分析，然后用于构建多维感官和VOC释放图谱。研究结果表明，食物载体的成分和质地对风味的时间感知影响大于不同EVOO样品释放的VOCs的变异性。这些结果强调了在预测EVOO风味感知时考虑跨模态感官相互作用的重要性。载体调节了感知和VOC释放，其效果取决于它们的具体成分和质地。这种方法能够更深入地理解VOC释放与EVOO感官体验之间的动态关系。
