In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-vivo and in-vitro dynamic conditions in olive oil with and without the addition of virgin olive oil (VOO) biophenols. Three model olive oils (MOOs) were set up with identical volatile compounds concentrations using a refined olive oil (ROO). Phenolics were extracted from VOOs and were added to two MOOs in order to obtain two different concentrations of phenolic compounds (P+ = 354 mg kg⁻¹; P++ = 593 mg kg⁻¹). Another MOO was without VOO biophenols (P−). Phenolic compounds impacted both the intensity and time of aroma release. In the in-vivo study, 1-penten-3-one, trans-2-hexenal and esters had lower release in the presence of higher levels of biophenols after swallowing. In contrast, linalool and 1-hexanol had a greater release. The more hydrophobic compounds had a longer persistence in the breath than the hydrophilic compounds. VOO phenolics-proline-rich proteins complexes could explain the binding of aroma compounds and consequently their decrease during analysis and during organoleptic assessment of olive oil.

在这项研究中，大气压化学电离质谱法（APCI-MS）已成功应用于了解酚类化合物对橄榄油香气化合物释放的影响。在有和没有添加初榨橄榄油（VOO）生物酚的情况下，在橄榄油中的体内和体外动态条件下监测了八种香气化合物。使用精制橄榄油（ROO）设置三种具有相同挥发性化合物浓度的模型橄榄油（MOO）。从VOO中提取酚类，并将其添加到两个MOO中，以获得两种不同浓度的酚类化合物（P + = 354 mg kg ^-1； P ++ = 593 mg kg ^-1）。另一个MOO没有VOO生物酚（P-）。酚类化合物影响香气释放的强度和时间。在体内研究中，吞咽后存在较高水平的生物酚时，1-戊烯-3-一，反式-2-己烯酸酯和酯类的释放较低。相反，芳樟醇和1-己醇具有更大的释放。疏水性更高的化合物比亲水性化合物具有更长的呼吸持久性。富含VOO酚类-脯氨酸的蛋白质复合物可以解释香气化合物的结合，因此在橄榄油的分析和感官评估过程中它们会减少。