Biochemical limiting factors affecting the synthesis of virgin olive oil volatile compounds

Abstract

Benefits of virgin olive oil (VOO) consumption are related to protection against cancer and cardiovascular diseases due to its fatty acid profile and presence of minor constituents. However, the increase in the demand for high quality VOO can be attributed not only to its potential health benefits but to its unique sensory properties. The aim of increasing the quality standards for VOO is continuously stimulating the study of biochemical pathways related to sensory properties and the development of technological procedures to improve those sensory properties. In this sense, the limiting factors affecting the biosynthesis of VOO aroma through the lipoxygenase (LOX) pathway were studied. Results suggest that, besides the availability of non-esterified polyunsaturated fatty acids, the biosynthesis of VOO aroma depends mainly on the enzymatic activity load of the LOX/hidroperoxide lyase system during the process to obtain the oil. This enzymatic activity load seems to be cultivar dependent, thus shaping the content of volatile compounds present in the oils from the different olive cultivars.