A method for gaining a deeper insight into the aroma profile of olive oil

ARTICLE OPEN A method for gaining a deeper insight into the aroma profile of olive oil Daisuke Suzuki 1,2 , Yuko Sato 1 , Akane Mori 3 and Hirotoshi Tamura 2,3 ✉ Volatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid–liquid extraction (OA-LLE), which we previously reported, is an effective method for isolating volatile...