Influence of lipid matrix in the bitterness perception of virgin olive oil

Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples

“…For vegetables, sodium chloride is often used to mask bitterness, but sweeteners may also improve palatability, specifically among those adults characterized as indifferent toward vegetables (Sharafi, Hayes, & Duffy, 2013). The sensation of bitterness of virgin olive oil was found to be reduced by a polyunsaturated lipid matrix (García-Mesa, Pereira-Caro, Fernández-Hernández, García-Ortíz Civantos, & Mateos, 2008). Additionally, different food proteins may mask the bitterness of specific compounds; for example, Na-caseinate and b-lactoglobulin were found to mask the bitterness of epigallocatechin, which is the most abundant catechin in green tea (Bohin et al, 2013).…”

Discussion on the objective evaluation of virgin olive oil bitterness

“…The understanding of sensory perception of bitter taste of VOO has been recently improved thanks to modern instrumental analytical techniques and the application of chemometrics (Esti, Contini, Moneta, & Sinesio, 2008;García-Mesa, Pereira-Caro, Fernández-Hernández, García-Ortíz, & Mateos, 2008;Morales & Tsimidou, 2000). The compounds responsible for the bitter taste of VOO are of phenolic nature, commonly found in the so called polar extract, i.e.…”

The relationship between total phenol concentration and the perceived style of extra virgin olive oil

“…This may have been due to a number of factors. Firstly, as the oils were sourced from climatically diverse regions, it is likely they would have displayed different fatty acid profiles, a factor which has recently been shown to influence the perception of olive oil bitterness and pungency (Garcia-Mesa et al, 2008). However, it is likely that variations in the oil matrix would have had only a minor influence on perceived style given the reported size of this effect.…”