Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives
The bitterness of the main compounds identified in the phenolic extract of virgin olive (Olea europaea L.) oils has been sensory‐tested. The aldehydic form of oleuropein aglycone (AOA) was responsible for this attribute. Correlations between the sensory bitterness and concentrations of secoiridoid d...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2004, Vol.81 (1), p.71-75 |
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| creator | Mateos, R Cert, A Perez-Camino, M.C Garcia, J.M |
| description | The bitterness of the main compounds identified in the phenolic extract of virgin olive (Olea europaea L.) oils has been sensory‐tested. The aldehydic form of oleuropein aglycone (AOA) was responsible for this attribute. Correlations between the sensory bitterness and concentrations of secoiridoid derivatives, analyzed separately or in different combinations, were obtained for olive oils from different olive varieties. The best correlation obtained corresponds to AOA content (r=0.96; P=1.83×10−17) in the concentration range of 0.03 to 0.5 mmol/kg. AOA concentrations ≥0.5 mmol/kg produce sensory saturation of this attribute. The correlation with AOA concentration was better than that with the absorbance of the phenolic extract at 225 nm. Therefore, the equation obtained allows the evaluation of the bitterness in virgin olive oils by HPLC analysis of the phenolic extract using detection at 280 nm. |
| doi_str_mv | 10.1007/s11746-004-0859-x |
| format | Article |
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The aldehydic form of oleuropein aglycone (AOA) was responsible for this attribute. Correlations between the sensory bitterness and concentrations of secoiridoid derivatives, analyzed separately or in different combinations, were obtained for olive oils from different olive varieties. The best correlation obtained corresponds to AOA content (r=0.96; P=1.83×10−17) in the concentration range of 0.03 to 0.5 mmol/kg. AOA concentrations ≥0.5 mmol/kg produce sensory saturation of this attribute. The correlation with AOA concentration was better than that with the absorbance of the phenolic extract at 225 nm. Therefore, the equation obtained allows the evaluation of the bitterness in virgin olive oils by HPLC analysis of the phenolic extract using detection at 280 nm.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-004-0859-x</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Biological and medical sciences ; Bitter taste ; bitter-tasting compounds ; bitterness ; Fat industries ; food analysis ; Food industries ; Fundamental and applied biological sciences. Psychology ; hydroxytyrosol ; Olea ; Olea europaea ; olive oil ; phenolic compounds ; quantitative analysis ; secoiridoid derivatives ; secoiridoids ; sensory evaluation ; taste ; virgin olive oil</subject><ispartof>Journal of the American Oil Chemists' Society, 2004, Vol.81 (1), p.71-75</ispartof><rights>2004 American Oil Chemists' Society (AOCS)</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4421-b034ac9b15db825c574527fa9ed777ced14d9d555a3e05e7d3b3731dd2602c4b3</citedby><cites>FETCH-LOGICAL-c4421-b034ac9b15db825c574527fa9ed777ced14d9d555a3e05e7d3b3731dd2602c4b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1007%2Fs11746-004-0859-x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1007%2Fs11746-004-0859-x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4010,27900,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15494418$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Mateos, R</creatorcontrib><creatorcontrib>Cert, A</creatorcontrib><creatorcontrib>Perez-Camino, M.C</creatorcontrib><creatorcontrib>Garcia, J.M</creatorcontrib><title>Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives</title><title>Journal of the American Oil Chemists' Society</title><description>The bitterness of the main compounds identified in the phenolic extract of virgin olive (Olea europaea L.) oils has been sensory‐tested. The aldehydic form of oleuropein aglycone (AOA) was responsible for this attribute. Correlations between the sensory bitterness and concentrations of secoiridoid derivatives, analyzed separately or in different combinations, were obtained for olive oils from different olive varieties. The best correlation obtained corresponds to AOA content (r=0.96; P=1.83×10−17) in the concentration range of 0.03 to 0.5 mmol/kg. AOA concentrations ≥0.5 mmol/kg produce sensory saturation of this attribute. The correlation with AOA concentration was better than that with the absorbance of the phenolic extract at 225 nm. Therefore, the equation obtained allows the evaluation of the bitterness in virgin olive oils by HPLC analysis of the phenolic extract using detection at 280 nm.</description><subject>Biological and medical sciences</subject><subject>Bitter taste</subject><subject>bitter-tasting compounds</subject><subject>bitterness</subject><subject>Fat industries</subject><subject>food analysis</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hydroxytyrosol</subject><subject>Olea</subject><subject>Olea europaea</subject><subject>olive oil</subject><subject>phenolic compounds</subject><subject>quantitative analysis</subject><subject>secoiridoid derivatives</subject><subject>secoiridoids</subject><subject>sensory evaluation</subject><subject>taste</subject><subject>virgin olive oil</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqFkctLxDAQxoMouD7-AE_2orfqTB6mPcriCwQPPvAW0iRdIrXRpFvd_94sXfToaWaY7_sxfEPIEcIZAsjzhCj5RQnAS6hEXX5vkRkKUZU1Y7hNZgDASqD4ukv2UnrLY8WomJGXq1F3Sz340BehLUYfFz53nR9dEXxXNH4YXOxdSkWzKj6Xuh98682vITkTfPQ2eFtYF_2YN6NLB2Sn1V1yh5u6T56vr57mt-X9w83d_PK-NJxTLBtgXJu6QWGbigojJBdUtrp2VkppnEVuayuE0MyBcNKyhkmG1tILoIY3bJ-cTtyPGD6XLg3q3Sfjuk73LiyTosgySGAW4iQ0MaQUXas-on_XcaUQ1DpBNSWocoJqnaD6zp6TDVwno7s26t749GcUvOYcq6yTk-7Ld271P1hdPswf82Z91fHkbHVQehEz_fmRAjKA_DdOOfsBbJyMWw</recordid><startdate>2004</startdate><enddate>2004</enddate><creator>Mateos, R</creator><creator>Cert, A</creator><creator>Perez-Camino, M.C</creator><creator>Garcia, J.M</creator><general>Springer-Verlag</general><general>Springer</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2004</creationdate><title>Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives</title><author>Mateos, R ; Cert, A ; Perez-Camino, M.C ; Garcia, J.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4421-b034ac9b15db825c574527fa9ed777ced14d9d555a3e05e7d3b3731dd2602c4b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Biological and medical sciences</topic><topic>Bitter taste</topic><topic>bitter-tasting compounds</topic><topic>bitterness</topic><topic>Fat industries</topic><topic>food analysis</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hydroxytyrosol</topic><topic>Olea</topic><topic>Olea europaea</topic><topic>olive oil</topic><topic>phenolic compounds</topic><topic>quantitative analysis</topic><topic>secoiridoid derivatives</topic><topic>secoiridoids</topic><topic>sensory evaluation</topic><topic>taste</topic><topic>virgin olive oil</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mateos, R</creatorcontrib><creatorcontrib>Cert, A</creatorcontrib><creatorcontrib>Perez-Camino, M.C</creatorcontrib><creatorcontrib>Garcia, J.M</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mateos, R</au><au>Cert, A</au><au>Perez-Camino, M.C</au><au>Garcia, J.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>2004</date><risdate>2004</risdate><volume>81</volume><issue>1</issue><spage>71</spage><epage>75</epage><pages>71-75</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>The bitterness of the main compounds identified in the phenolic extract of virgin olive (Olea europaea L.) oils has been sensory‐tested. The aldehydic form of oleuropein aglycone (AOA) was responsible for this attribute. Correlations between the sensory bitterness and concentrations of secoiridoid derivatives, analyzed separately or in different combinations, were obtained for olive oils from different olive varieties. The best correlation obtained corresponds to AOA content (r=0.96; P=1.83×10−17) in the concentration range of 0.03 to 0.5 mmol/kg. AOA concentrations ≥0.5 mmol/kg produce sensory saturation of this attribute. The correlation with AOA concentration was better than that with the absorbance of the phenolic extract at 225 nm. Therefore, the equation obtained allows the evaluation of the bitterness in virgin olive oils by HPLC analysis of the phenolic extract using detection at 280 nm.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s11746-004-0859-x</doi><tpages>5</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; SpringerLink Journals |
| subjects | Biological and medical sciences Bitter taste bitter-tasting compounds bitterness Fat industries food analysis Food industries Fundamental and applied biological sciences. Psychology hydroxytyrosol Olea Olea europaea olive oil phenolic compounds quantitative analysis secoiridoid derivatives secoiridoids sensory evaluation taste virgin olive oil |
| title | Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives |
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