however, they might be released and exert their full potential. Functionalisation of
food products by using olive mill wastewater biophenols has been recently reviewed
by Caporaso et al. (2017).
Research like this can be positive to solve the issue of using food industry
by-products, in particular olive mill by-products, by recovering bioactive compounds with interesting functional properties that can be further used by the food
industry to produce new food products.
9.9 Future Challenges
Virgin olive oil, and especially extra virgin olive oil, has specific characteristics
which make it unique among all other vegetable oils. The balanced fatty acid
composition, the bitter-pungent sensory notes given by the phenolic compounds
and the load of a wide range of volatile compounds are responsible for the hedonistic
success of this product. Other categories of olive oils found in the market, olive oil
(a mixture of virgin olive oil and refined olive oil) and olive-pomace oil (a mixture of
virgin olive oil and refined pomace oil) have the same fatty acid composition but
very little bioactive constituents and less intense organoleptic characteristics or even
defective ones due to the absence of compulsory sensory analysis on these other
categories.
The multiple culinary uses of olive oils have been broadly discussed mainly in the
context of the traditional Mediterranean cuisine. There are, however, the literature
that recently described new approaches to the use of food ingredients in cooking,
including virgin olive oil and the other olive oil forms. These aim mainly at replacing
other fats and at improving the nutritional profile in a series of food products. A
greater awareness of the wide range of sensory characteristics and the presence of
bioactive constituents by the consumers is expected to grow. This will lead to a better
appreciation of this valuable natural product and a broadening of its culinary
applications also in new countries that do not traditionally consume olive oils.
References
Ahmed CB, Rouina BB, Sensoy S, Boukhriss M (2009) Saline water effects on fruit development,
quality and phenolic composition of virgin olive oils cv. Chemlali. J Agric Food Chem
57:2803–2811
Al-Saghir S, Thurner K, Wagner KH, Frisch G, Luf W, Razzazi-Fazeli E, Elmadfa I (2004) Effects
of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish
(Salmo salar). J Agric Food Chem 52(16):5290–5296
Andrewes P, Busch JL, de Joode T, Groenewegen A, Alexandre H (2003) Sensory properties of
virgin olive oil polyphenols: identification of deacetoxy-ligstrosideaglycon as a key contributor
to pungency. J Agric Food Chem 51(5):1415–1420
9 Olive (Olea europaea)
245
food products by using olive mill wastewater biophenols has been recently reviewed
by Caporaso et al. (2017).
Research like this can be positive to solve the issue of using food industry
by-products, in particular olive mill by-products, by recovering bioactive compounds with interesting functional properties that can be further used by the food
industry to produce new food products.
9.9 Future Challenges
Virgin olive oil, and especially extra virgin olive oil, has specific characteristics
which make it unique among all other vegetable oils. The balanced fatty acid
composition, the bitter-pungent sensory notes given by the phenolic compounds
and the load of a wide range of volatile compounds are responsible for the hedonistic
success of this product. Other categories of olive oils found in the market, olive oil
(a mixture of virgin olive oil and refined olive oil) and olive-pomace oil (a mixture of
virgin olive oil and refined pomace oil) have the same fatty acid composition but
very little bioactive constituents and less intense organoleptic characteristics or even
defective ones due to the absence of compulsory sensory analysis on these other
categories.
The multiple culinary uses of olive oils have been broadly discussed mainly in the
context of the traditional Mediterranean cuisine. There are, however, the literature
that recently described new approaches to the use of food ingredients in cooking,
including virgin olive oil and the other olive oil forms. These aim mainly at replacing
other fats and at improving the nutritional profile in a series of food products. A
greater awareness of the wide range of sensory characteristics and the presence of
bioactive constituents by the consumers is expected to grow. This will lead to a better
appreciation of this valuable natural product and a broadening of its culinary
applications also in new countries that do not traditionally consume olive oils.
References
Ahmed CB, Rouina BB, Sensoy S, Boukhriss M (2009) Saline water effects on fruit development,
quality and phenolic composition of virgin olive oils cv. Chemlali. J Agric Food Chem
57:2803–2811
Al-Saghir S, Thurner K, Wagner KH, Frisch G, Luf W, Razzazi-Fazeli E, Elmadfa I (2004) Effects
of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish
(Salmo salar). J Agric Food Chem 52(16):5290–5296
Andrewes P, Busch JL, de Joode T, Groenewegen A, Alexandre H (2003) Sensory properties of
virgin olive oil polyphenols: identification of deacetoxy-ligstrosideaglycon as a key contributor
to pungency. J Agric Food Chem 51(5):1415–1420
9 Olive (Olea europaea)
245