Sensory Properties of Virgin Olive Oil Polyphenols:  Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency

Abstract

Polyphenols are an important functional minor component of virgin olive oils that are responsible for the key sensory characteristics of bitterness, pungency, and astringency. Polyphenols were isolated from virgin olive oils by using liquid/liquid extraction and then separated by using reverse phase HPLC followed by fraction collection. The sensory qualities of the isolated polyphenols were evaluated, and almost all fractions containing polyphenols were described as bitter and astringent. However, the fraction containing deacetoxy-ligstroside aglycon produced a strong burning pungent sensation at the back of the throat. In contrast, the fraction containing the analogous deacetoxy-oleuropein aglycon, at an equivalent concentration, produced only a slight burning/numbing sensation, which was perceived more on the tongue. No other polyphenol fractions from the analyzed oils produced the intense burning sensation; thus, deacetoxy-ligstroside aglycon is the polyphenol responsible for the majority of the burning pungent sensation found in pungent extra virgin olive oils.

Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts

“…Polyphenols are responsible for some important sensory properties associated with wine. This complex and large family of molecules is responsible for production of taste sensations ranging from bitter to astringent and pungent depending upon the composition of the polyphenol in the food (Andrewes et al 2003, Preys et al 2006. It has been reported that higher concentrations of polyphenols, tannins and -epicatchins affect the perceived fl avour of cocoa favorably (Bonvehi andColl 1997, Misnawi et al 2004).…”

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

“…Andrewes et al [137] assessed the relationship between polyphenols and olive oil pungency. p-HPEA-EDA was the key source of the burning sensation found in many olive oils.…”

Characterization of Acorn Fruit Oils Extracted from Selected Mediterranean Quercus Species

“…Since no prior experiment on the acorn oil content of phenolic compounds has been reported, the reliability of the results in the present study is difficult to establish. However, a related review of the literature depicts that the usual value for virgin olive oil ranges between 100 and 300 mg kg -1 (Andrewes et al, 2003). This indicates that the acorn oils contain significant amounts of phenolic compounds.…”