Metabolomics in action: Towards producing authentic virgin olive oil rich in bioactive compounds and with distinctive organoleptic features
Salah Chaji, Aadil Bajoub, Christian Cravotto, Mônica Voss, Silvia Tabasso, Hafida Hanine, Giancarlo Cravotto
Abstract
Virgin olive oil (VOO) production is in a constant state of evolution as it adapts to meet the demands of an increasingly competitive global market. However, despite the significant research effort undertaken across multiple scientific disciplines, this vegetable oil still presents challenges and vulnerabilities that require continued research. Within this context, metabolomics has emerged, over the last twenty years, as a promising tool that can resolve several critical issues regarding VOO quality and authenticity. Advanced metabolomics approaches offer unparalleled insights into the molecular mechanisms that influence the sensorial and nutritional features of this vegetable oil in rapid and accurate analyses. This review highlights recent metabolomics applications that unlock the nutritional and sensorial potential of VOO by investigating the effects of various factors on its chemical composition, including environmental conditions, agricultural practices, harvesting time, oil-processing parameters and storage conditions. The principal studies on ensuring product authenticity and traceability are also discussed.