Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS
Boxiao Wu, Churan Li, Qing Hu, Bin Lu, Changwei Cao, Fang Li, Huan Kan, Yun Liu · 2026
Read Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS by Boxiao Wu, Churan Li, Qing Hu, Bin Lu, Changwei Cao, Fang Li, Huan Kan, Yun Liu (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13543986.txt.
Description
Boxiao Wu and co-authors profiled, in a 2026 study, how olive variety shapes the flavor and taste of extra virgin olive oil. Five varieties of the olive tree Olea europaea were pressed and compared. The team joined four tools: an electronic nose, a gas-based scent reader, an electronic tongue, and a mass-based chemical scan.
The nose sorted the five oils cleanly. Thirty scent compounds were named, with esters the largest group. All oils tasted sweet, bitter, and astringent at varied strengths. A set of 26 phenolic compounds drove much of the bitterness and pucker. Computer docking showed five bitter compounds grip bitter taste receptors tightly. The map links farm choice to the final taste in the bottle.
Catalog record
| CREATOR | Boxiao Wu, Churan Li, Qing Hu, Bin Lu, Changwei Cao, Fang Li, Huan Kan, Yun Liu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 38 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |