Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils

Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils

Organoleptic features allow extra virgin olive oil (EVOO) to be distinguished from other commercial categories and to determine consumer preferences. In this study, we evaluated the influence of the phenolic content on the intensity of two characteristic attributes, namely, bitterness and pungency....

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Bibliographic Details
Main Authors: Sonia Tomé-Rodríguez, Francisco Barba-Palomeque, Mónica Calderón-Santiago, José María Penco-Valenzuela, Feliciano Priego-Capote
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
extra virgin olive oil
pungency
bitterness
phenols
secoiridoids
panel test
Online Access:https://www.mdpi.com/2304-8158/14/9/1620
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