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Título: | Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives |
Autor: | Mateos, Raquel CSIC ORCID ; Cert, Arturo CSIC; Pérez Camino, María del Carmen CSIC ORCID ; García Martos, José M. CSIC ORCID | Fecha de publicación: | 2004 | Editor: | Springer Nature | Citación: | Journal of the American Oil Chemists' Society 81: 71–75 (2004) | Resumen: | 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. | Versión del editor: | https://doi.org/10.1007/s11746-004-0859-x | URI: | http://hdl.handle.net/10261/241907 | DOI: | 10.1007/s11746-004-0859-x | ISSN: | 0003-021X |
Aparece en las colecciones: | (IG) Artículos |
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