Journal of the American Oil Chemists' Society

, Volume 69, Issue 4, pp 394–395

Evaluation of the bitter taste in virgin olive oil

  • F. Gutiérrez Rosales
  • S. Perdiguero
  • R. Gutiérrez
  • J. M. Olias
Short Communication

DOI: 10.1007/BF02636076

Cite this article as:
Gutiérrez Rosales, F., Perdiguero, S., Gutiérrez, R. et al. J Am Oil Chem Soc (1992) 69: 394. doi:10.1007/BF02636076

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.

Key words

Bitter taste virgin olive oil 

Copyright information

© American Oil Chemists’ Society 1992

Authors and Affiliations

  • F. Gutiérrez Rosales
    • 1
  • S. Perdiguero
    • 1
  • R. Gutiérrez
    • 1
  • J. M. Olias
    • 1
  1. 1.Instituto de la Grasa y sus DerivadosSevillaSpain

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