Abstract
Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sensory properties and phenolic compound composition. Nineteen phenolic compounds have been determined and correlated with sensory data. In all olive oil samples, oleocanthal and oleacein were the most abundant phenolic compounds, with average amounts of 77.9 mg/kg and 41.8 mg/kg, respectively. The highest correlation coefficient between a sensory descriptor and the phenolic compounds was found for the bitter taste sensation and the total phenolic content with r = 0.72 and in particular, for 3,4-DHPEA-EA, with r = 0.57. Intensity plots were assessed for the three main sensory descriptors fruitiness, bitterness, pungency, and for the quality factor harmony, which is associated with the degree of ripeness aroma of olive oil. Positive correlations for the aroma descriptors freshly cut grass, leaves, and nuts, and the phenolic compounds were especially observed for oleoside 11-methylester and vanillic acid. The present study provides a comprehensive database of phenolic compounds in olive oils from six different varieties and seven countries.
Highlights
The global production of olive oil has increased from 1.4 million tons to 3.3 million tons over the last three decades [1]
Olive oil polyphenols contribute to the protection of low-density lipoproteins from oxidative damage
The method of choice to determine the total phenolic content can be a photometrical method like Folin-Ciocalteu assay
Summary
The global production of olive oil has increased from 1.4 million tons to 3.3 million tons over the last three decades [1]. Olive oil consists of over 98% triacylglycerols, with oleic acid as the dominating esterified fatty acid. Minor components such as free fatty acids, mono- and diacylglycerols, a wide range of lipids such as hydrocarbons, sterols, aliphatic alcohols, tocopherols, pigments, and phenolic compounds represent about 2% of the oil [5]. Some of these compounds contribute to the unique sensory characteristics of olive oil. They are responsible for the antioxidant activity [6], stabilizing the products endogenously for an enhanced shelf-life [7], but they provide sensory properties such as bitterness and pungency [8]
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