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

Gawel, Richard; Rogers, Deborah A.G.

doi:10.3989/gya.2009.086008

Cited by 8 publications

(4 citation statements)

References 16 publications

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“…It is clearly suggested that the weather conditions prevailing each year had an influence on the intensity of bitterness, which differs according to the crop seasons and geographical sites. As reported by Gawel and Rogers [68] andŠkevin et al [69], the bitterness in olive oils depends on a series of factors, such as olive cultivar, fruit maturity, climatic conditions, geographic zone, and the process of extraction of oil. A positive correlation (r 2 � 0.78) was found between phenol content and bitterness intensity.…”

Section: Total Phenolic Content and Oil Bitterness Evaluationmentioning

confidence: 91%

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

ElQarnifa

Antari²,

Hafidi

2019

Journal of Food Quality

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This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.

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Section: Total Phenolic Content and Oil Bitterness Evaluationmentioning

confidence: 91%

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

ElQarnifa

Antari²,

Hafidi

2019

Journal of Food Quality

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“…Bitterness and pungency appeared as negative drivers of liking also by Californian consumers (Delgado & Guinard, 2011). Nevertheless, Australian olive oil producers considered these two attributes as major determinants of olive oil style (Gawel & Rogers, 2009) and Italian consumers perceived pungency and bitterness to be the most appropriate sensory descriptors of the extra virgin olive oils (EVOO) (Caporale et al, 2006).…”

Section: Introductionmentioning

confidence: 98%

Responses to extra virgin olive oils in consumers with varying commitment to oils

Recchia

Monteleone

Tuorila

2012

Food Quality and Preference

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“…Phenolic compounds in olive oil are reported to cause a bitter, astringent, and pungent sensation [10]. A study carried out by Gawel and Rogers [11] classified olive oils by means of their TPC, with olive oils providing a content of less than 80 mg/kg being described as ‘mild’, and over 440 mg/kg as ‘robust’. Sensory evaluations performed by Boskou and co-workers [12] reported a dominating bitter taste sensation for olive oils with a TPC content higher than 300 mg/kg.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

et al. 2019

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Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sensory properties and phenolic compound composition. Nineteen phenolic compounds have been determined and correlated with sensory data. In all olive oil samples, oleocanthal and oleacein were the most abundant phenolic compounds, with average amounts of 77.9 mg/kg and 41.8 mg/kg, respectively. The highest correlation coefficient between a sensory descriptor and the phenolic compounds was found for the bitter taste sensation and the total phenolic content with r = 0.72 and in particular, for 3,4-DHPEA-EA, with r = 0.57. Intensity plots were assessed for the three main sensory descriptors fruitiness, bitterness, pungency, and for the quality factor harmony, which is associated with the degree of ripeness aroma of olive oil. Positive correlations for the aroma descriptors freshly cut grass, leaves, and nuts, and the phenolic compounds were especially observed for oleoside 11-methylester and vanillic acid. The present study provides a comprehensive database of phenolic compounds in olive oils from six different varieties and seven countries.

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

Cited by 8 publications

References 16 publications

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Responses to extra virgin olive oils in consumers with varying commitment to oils

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

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