scholarly journals Reducing the Bitter Taste of Virgin Olive Oil Don Carlo by Microbial and Vegetable Enzymes Linked to the Colloidal Fraction

2020 ◽  
Vol 4 (1) ◽  
pp. 11 ◽  
Author(s):  
Biagi Angelo Zullo ◽  
Silverio Pachioli ◽  
Gino Ciafardini
Keyword(s):  
Olive Oil ◽  
European Community ◽  
Bitter Taste ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sample Storage ◽  
Sensory Attribute ◽  
Negative Attribute ◽  
Colloidal Fraction ◽  
Phenolic Concentration

Bitter taste is a positive sensory attribute that correlates with the concentration of phenols in olive oil. However, excessive bitterness can be perceived by consumers as a negative attribute. The aim of this investigation was to improve the process of debittering Don Carlo extra virgin olive oil (EVOO), which is rich in phenols, through blending with newly produced Leccino EVOOs, which can provide high oleuropeinolytic activity. The debittering process of blending Don Carlo EVOO with two types of Leccino EVOOs (decanter and settled EVOO), was carried out during three months of storage in canisters placed in fixed positions, or periodically inverted to prevent sedimentation. The reduction in phenolic concentration and bitterness index (K225 value) reached maximum values of 51% and 42% respectively in Don Carlo EVOO mixed with Leccino settled EVOO after three months of storage in periodically inverted containers. Analytical indices and sensory analysis, in accord with bitterness index (K225) results, confirmed a reduction or elimination of bitter taste in the oil samples depending on the type of Leccino EVOO added, and the sample storage method. All analytical results remained within parameters established by the European Community regulations for commercial merceological class EVOO.

scholarly journals BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP

2006 ◽  
Vol 29 (4) ◽  
pp. 431-441 ◽  
Author(s):  
SILVIA SILIANI ◽  
ALISSA MATTEI ◽  
LUCA BENEVIERI INNOCENTI ◽  
BRUNO ZANONI
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Bitter Taste ◽  
Empirical Relationship ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Meng Cui ◽  
Bohan Chen ◽  
Keman Xu ◽  
Aimilia Rigakou ◽  
Panagiotis Diamantakos ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Bitter Taste ◽  
Virgin Olive Oil ◽  
Taste Receptor ◽  
Extra Virgin Olive Oil ◽  
Milling Process ◽  
Functional Assay ◽  
Taste Receptors ◽  
Bitter Taste Receptors

AbstractExtra-virgin olive oil (EVOO) is a critical component of the Mediterranean diet, which has been found beneficial to human health. Bitterness is often positively associated with the presence of phenolic compounds in EVOO. There are twenty-five bitter taste receptors (TAS2Rs) in humans, each of which responds to specific bitter tastants. The identity of phenolic compounds and the bitter taste receptors they stimulate remain unknown. In this study, we isolated 12 phenolic and secoiridoid compounds from the olive fruit and the oil extracted from it, and tested their ability to stimulate bitter taste receptor activity, using a calcium mobilization functional assay. Our results showed that seven out of twelve studied compounds activated TAS2R8, and five of them activated TAS2R1, TAS2R8, and TAS2R14. The phenolic compounds oleuropein aglycon and ligstroside aglycon were the most potent bitter tastants in olive oil. TAS2R1 and TAS2R8 were the major bitter taste receptors activated most potently by these phenolic compounds. The results obtained here could be utilized to predict and control the bitterness of olive oil based on the concentration of specific bitter phenolics produced during the milling process of olives.

scholarly journals Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life

2018 ◽  
Vol 25 (1) ◽  
pp. 47-55 ◽  
Author(s):  
María Abenoza ◽  
Javier Raso ◽  
Rosa Oria ◽  
Ana C Sánchez-Gimeno
Keyword(s):  
Olive Oil ◽  
Physicochemical Parameters ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Liquid Extraction ◽  
Phenol Compounds ◽  
Olive Oils ◽  
Liquid Liquid Extraction ◽  
Water Ratio ◽  
Phenolic Concentration

Bitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oil and water phases could modulate the bitterness of an Empeltre olive oil containing a phenolic concentration higher than the typical content for this olive oil variety. The linear relationship observed between the percentage of oil in the extraction system and the percentage of phenols removed from the oil permitted estimating the olive oil-to-water ratio required to reduce the concentration of phenols for a given value in order to modulate Empeltre olive oil bitterness. Olive oils after liquid–liquid extraction did not develop any negative sensory attributes, and their physicochemical parameters were not substantially affected. Liquid–liquid extraction using water as a solvent is a procedure capable of effectively reducing the total phenol compounds of Empeltre extra virgin olive oil and, as a consequence, of reducing its bitterness intensity without affecting the highest commercial category determined by the parameters legally established by European Community regulations just after extraction and during nine months of storage.

scholarly journals Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1164 ◽  
Author(s):  
Carla Cavallo ◽  
Gianni Cicia ◽  
Teresa Del Giudice ◽  
Raffaele Sacchi ◽  
Riccardo Vecchio
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Bitter Taste ◽  
State Of The Art ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Healthy Food ◽  
Alcoholic Beverages ◽  
Current State ◽  
Vegetable Foods

The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.

scholarly journals The Bitter Taste of Extra Virgin Olive Oil for a Sweet Long Life

2020 ◽  
Vol 75 (15) ◽  
pp. 1740-1742
Author(s):  
Ramon Estruch ◽  
Rosa M. Lamuela-Raventós ◽  
Emilio Ros
Keyword(s):  
Olive Oil ◽  
Bitter Taste ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Long Life

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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