Tomé-Rodríguez Sonia, Barba-Palomeque Francisco, Calderón-Santiago Mónica, Penco-Valenzuela José María, Priego-Capote Feliciano
Department of Analytical Chemistry, University of Córdoba, 14071 Córdoba, Spain.
Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain.
Foods. 2025 May 3;14(9):1620. doi: 10.3390/foods14091620.
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. The organoleptic analysis was carried out by a panel of trained tasters, who categorized a set of 200 EVOO samples produced in two consecutive crop seasons into three intensity levels ("Delicate", "Medium", and "Robust") according to current regulations. The total phenolic content was correlated with the intensity of both attributes, but a different contribution was identified for individual phenols. For bitterness, aglycone isomers of oleuropein and ligstroside provided over 70% discrimination power (estimated by receiver operating characteristic analysis), while oleocanthal and oleacein were associated with a decrease in bitterness intensity. In addition, the intensity of pungency intensity was related to the content of oleocanthal, oleomissional, and oleokoronal, as they allowed the classification of about 75% of the "Robust" pungency EVOOs. With these premises, it is possible to obtain olive oils with the desired intensity of bitterness and pungency by controlling the factors that influence phenolic metabolism.
感官特性使特级初榨橄榄油（EVOO）能够与其他商业类别区分开来，并决定消费者的偏好。在本研究中，我们评估了酚类物质含量对两个特征属性（即苦味和辛辣味）强度的影响。感官分析由一组经过培训的品尝员进行，他们根据现行规定将连续两个作物季节生产的200个EVOO样品分为三个强度等级（“清淡型”、“中等型”和“浓郁型”）。总酚含量与这两个属性的强度相关，但不同的酚类物质有不同的贡献。对于苦味，橄榄苦苷和裂环烯醚萜苷的苷元异构体提供了超过70%的判别能力（通过受试者工作特征分析估计），而油橄榄苦素和油橄榄素与苦味强度的降低有关。此外，辛辣味强度与油橄榄苦素、油橄榄苦醛和油橄榄酮的含量有关，因为它们能够对约75%的“浓郁型”辛辣味EVOO进行分类。基于这些前提，通过控制影响酚类代谢的因素，有可能获得具有所需苦味和辛辣味强度的橄榄油。
