Abstract
An analytical method has been developed to evaluate the intensity of the bitter taste in virgin olive oil. Results from the proposed method, based on extraction of the bitter constituents of virgin olive oil with methanol/water and measurement of the absorbance at 225 nm, show a significant correlation with the intensity of bitterness that had been evaluated in a sensorial manner by a panel. The developed method, therefore, offers a real alternative to the panel test for the evaluation of this attribute.
This is a preview of subscription content, log in via an institution to check access.
References
Cohen, S., A. Lifshitz and Z. Samish,J. of AOAC 50:51194 (1967).
Vanzetti, B.L.,Atti Accad. Lincei 2:189 (1980).
Gutiérrez, F., M.A. Albi, R. Palma, J.J. Rios and J.M. Olías,J. Food Science 54:68 (1989).
Bartlett, M.S.,Biometrics 5:207 (1949).
Author information
Authors and Affiliations
About this article
Cite this article
Gutiérrez Rosales, F., Perdiguero, S., Gutiérrez, R. et al. Evaluation of the bitter taste in virgin olive oil. J Am Oil Chem Soc 69, 394–395 (1992). https://doi.org/10.1007/BF02636076
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02636076