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Evaluation of the bitter taste in virgin olive oil
Author(s) -
Gutiérrez Rosales F.,
Perdiguero S.,
Gutiérrez R.,
Olias J. M.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636076
Subject(s) - olive oil , bitter taste , taste , absorbance , food science , extraction (chemistry) , chemistry , chromatography
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.