Extra virgin olive oil bitterness evaluation by sensory and chemical analyses

被引：44

作者：

Favati, Fabio ^{[1
]}

Condelli, Nicola ^{[2
]}

Galgano, Fernanda ^{[2
]}

Caruso, Marisa Carmela ^{[2
]}

机构：

[1] Univ Verona, Dept Biotechnol, I-37134 Verona, Italy

[2] Univ Basilicata, Sch Agr Forestry Food & Environm Sci, I-85100 Potenza, Italy

来源：

FOOD CHEMISTRY | 2013年 / 139卷 / 1-4期

关键词：

Bitterness; Extra virgin olive oil; Predictive model; Sensory evaluation; Total phenol content; PHENOLIC-COMPOUNDS; PUNGENCY; STORAGE; QUALITY;

D O I：

10.1016/j.foodchem.2013.01.098

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

An experimental investigation was performed on blend extra virgin olive oils (EVOOs) from different cultivars and EVOO from different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola) with the aim to evaluate the possibility of estimating the perceived bitterness intensity by using chemical indices, such as the total phenol content and the compounds responsible for oil bitterness measured spectrophotometrically at 225 nm K-225 value), as bitterness predictors in different EVOO. Therefore, a bitterness predictive model, based on the relationship between the perceived bitterness intensity of the selected stimuli and the chosen chemicals parameters has been built and validated. The results indicated that the oil bitterness intensity could be satisfactorily predicted by using the K-225 values of oil samples. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：949 / 954

页数：6

共 32 条

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IMPORTANCE AND EVOLUTION OF PHENOLIC-COMPOUNDS IN OLIVE DURING GROWTH AND MATURATION [J].