Molecular composition and quality/taste of olive oil: Monoterpenes and natural phenols

Abstract

This article deals with the monoterpenic and phenolic micro-components present in olives and the manner in which these compounds are transferred into the olive oil. Of particular interest is the molecular structure of the isolated compounds and the transformations of oleuropein during the technological process of olive oil preparation. The existing relationship between the quality/taste of the olive oil and these micro-components are also discussed. ©ARKAT.