BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP
| Autor: | Alissa Mattei, Luca Innocenti, Silvia Siliani, Bruno Zanoni |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
food and beverages
Positive correlation Bitter taste chemistry.chemical_compound Vegetable oil stomatognathic system chemistry Oleuropein Composition (visual arts) Phenols Food science Empirical relationship Safety Risk Reliability and Quality psychological phenomena and processes Food Science Olive oil |
| Zdroj: | Journal of Food Quality. 29:431-441 |
| ISSN: | 1745-4557 0146-9428 |
| DOI: | 10.1111/j.1745-4557.2006.00084.x |
| Popis: | Bitter taste of extra virgin olive oil is known to be affected by the phenolic composition. However, contribution of each individual phenol to this sensory note has not been clearly defined. The aims of this study were to verify whether there was a relationship between bitter sensation and phenolic compound concentration, to determine which compounds were involved in bitter taste and to evaluate quantitatively this correlation. Results confirmed that a positive correlation did exist between total phenolic amount and bitter intensity. Data processing showed that this correlation was significantly dependent upon a relationship between oleuropein aglycon (3,4-DHPEA-EA) and bitter intensity. An empirical exponential model was set up and validated. |
| Databáze: | OpenAIRE |
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