Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils

Organoleptic features allow extra virgin olive oil (EVOO) to be distinguished from other commercial categories and to determine consumer preferences. In this study, we evaluated the influence of the phenolic content on the intensity of two characteristic attributes, namely, bitterness and pungency....

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Podrobná bibliografie

Hlavní autoři:	Sonia Tomé-Rodríguez, Francisco Barba-Palomeque, Mónica Calderón-Santiago, José María Penco-Valenzuela, Feliciano Priego-Capote
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-05-01
Edice:	Foods
Témata:	extra virgin olive oil pungency bitterness phenols secoiridoids panel test
On-line přístup:	https://www.mdpi.com/2304-8158/14/9/1620
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