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2013 | OriginalPaper | Buchkapitel

9. Analytical Methodologies: Phenolic Compounds Related to Olive Oil Taste Issues

verfasst von : Maria Z. Tsimidou

Erschienen in: Handbook of Olive Oil

Verlag: Springer US

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Abstract

The overall acceptance of virgin olive oil (VOO) has always been related to flavor in all consumer studies, although for some authors taste outweighs odor. Bitterness, pungency, and astringency are the main VOO taste attributes, and they are related to the presence of secondary metabolites, which contain at least one phenolic moiety, conjugated or not. The VOO phenolic compounds originate from those encountered in the fruit but present differences both quantitative and qualitative. The systematic training of panelists for VOO sensory assessment is not always rigorous enough so that its scores often become an issue for disagreements between interested parties. The casual link between the concentration of phenols (total or individual) and the detection of sensory descriptors has not yet produced an objective procedure, based on analytical techniques, for VOO sensory evaluation despite numerous analytical procedures developed recently. The chapter presents in a critical way the major achievements of the application of different techniques (separation, spectroscopic, spectrometric, colorimetric) with regard to taste issues that had as a result the proposal of objective criteria for the evaluation of bitterness or astringency or overall taste. The importance of objective means to support health claims or quality characteristics on VOO labeling is stressed as a near-future need.

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Vorheriges Kapitel Chromatographic Methodologies: Compounds for Olive Oil Odor Issues

Nächstes Kapitel Infrared, Raman, and Fluorescence Spectroscopies: Methodologies and Applications

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Titel: Analytical Methodologies: Phenolic Compounds Related to Olive Oil Taste Issues
verfasst von: Maria Z. Tsimidou
Verlag: Springer US
Buch: Handbook of Olive Oil
Print ISBN: 978-1-4614-7776-1

Electronic ISBN: 978-1-4614-7777-8

Copyright-Jahr: 2013
DOI: https://doi.org/10.1007/978-1-4614-7777-8_9

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