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Analytical Methodologies: Phenolic Compounds Related to Olive Oil Taste Issues

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Handbook of Olive Oil

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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  1. Chemistry Department, Laboratory of Food Chemistry and Technology, Aristotle University of Thessaloniki, Thessaloniki, 54124, Greece

    Maria Z. Tsimidou

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Correspondence to Maria Z. Tsimidou .

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  1. Instituto de la Grasa Spanish National Research Council, Seville, Spain

    Ramón Aparicio

  2. Cardiff University School of Biosciences, Cardiff, United Kingdom

    John Harwood

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Tsimidou, M.Z. (2013). Analytical Methodologies: Phenolic Compounds Related to Olive Oil Taste Issues. In: Aparicio, R., Harwood, J. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7777-8_9

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