Abstract：
Early changes in sensory quality of phenols-rich virgin olive oil (VOO) and their relationship with the chemical changes are less studied in the literature. Therefore, the objective of this study was to propose a predictive model of dynamics of sensory changes based on specific chemical markers. The evolution of the sensory quality of phenol-rich VOOs from Tuscan cultivars stored under optimal storage conditions (i.e., absence of light, no O2 exposure, low temperature) was investigated using a multi-step methodological approach combining sensory (official sensory analysis (so-called Panel Test), Descriptive Analysis and Temporal Dominance of Sensation) and chemical measurements. The sensory map from descriptive data was related to the phenolic and volatile profiles, measured using HPLC-DAD and HS-SPME-GC-MS, respectively. A predictive model of the sensory changes over storage based on chemical compounds was developed. Results showed that very early changes involving phenolic and volatile compounds profiles occur in VOOs stored under optimal storage conditions, which turn in changes in sensory properties evaluated by the official panel test, the descriptive analysis and the temporal dominance of sensation. Furthermore, a chemical marker of sensory dynamics of oils during storage was identified as the ratio between two groups of secoiridoids. The proposed model, supported by the mentioned chemical marker, has the potential of improving the control of sensory changes in phenols-rich virgin olive oils during storage in optimal conditions.
摘要：
富含酚类的初榨橄榄油（VOO）的早期感官质量变化及其与化学变化的关系在文献中研究较少。因此,本研究的目的是提出一种基于特定化学标记的感官变化动态预测模型。在最佳存储条件下存储的托斯卡纳品种中富含苯酚的VOO的感官质量的演变（即，没有光,没有O2暴露，低温)是使用多步方法结合感官(官方感官分析(所谓的面板测试)进行调查的，描述性分析和感觉的时间优势)和化学测量。来自描述性数据的感官图与酚类和挥发性成分有关，使用HPLC-DAD和HS-SPME-GC-MS测量，分别。建立了基于化合物的存储过程中感官变化的预测模型。结果表明，在最佳存储条件下存储的VOO中发生了涉及酚类和挥发性化合物分布的非常早期的变化，通过官方小组测试评估的感官特性的变化，描述性分析和感觉的时间优势。此外，油在储存过程中的感官动力学的化学标记被确定为两组secoippoids的比率。提出的模型，在上述化学标记的支持下，在最佳条件下储存过程中，具有改善对富含酚的初榨橄榄油感官变化的控制的潜力。
