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...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the American Oil Chemists' Society 2004, Vol.81 (1), p.71-75
Hauptverfasser:	Mateos, R, Cert, A, Perez-Camino, M.C, Garcia, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	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
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!