Abstract
Despite the growing interest in the sensory and healthy properties of extra virgin olive oil (EVOO), the topic of oil-food pairing is practically unexplored. This study systematically explores sensory effects on the flavor and harmony obtained by combining two ingredients (EVOOs and vegetables) and aims to provide practical indications for harmonic oil-vegetable combinations. The approach considered an optimal pairing of five EVOOs combined with five typical raw Italian vegetables characterized by different degrees of bitterness (Artichoke, Late Treviso radicchio, Chioggia radicchio, rocket, Early Treviso radicchio). An Index of Disharmony was computed for each pairing, using intensity ratings given by a trained panel that described EVOOs, vegetables and pairings. The results suggested a flavor congruency principle to enhance the oil-pairing harmony. EVOOs with intense green and bitter flavor maximise harmony when combined with very bitter or very pungent vegetables. EVOOs with moderate green flavor and bitterness seemed best paired with vegetables with low/intermediate bitterness.
Highlights
MethodsAssessors evaluated 5 pure extra virgin olive oil (EVOO), 5 vegetables and the same oils combined with the 5 vegetables
extra virgin olive oil (EVOO) were ranked according to their bitterness intensity as follows: Leccino MV (1), Tonda Iblea MV (2), Correggiolo MV (3), commercial blend (3.5), Ghiacciola MV (4)
The first general finding is that most vegetables achieved the highest harmony scores when coupled with EVOOs according to a “flavor congruency” criterion
Summary
Assessors evaluated 5 pure EVOOs, 5 vegetables and the same oils combined with the 5 vegetables. EVOOs, vegetables and combinations were evaluated in separate sessions. The assessors joined a total of 26 sessions, including training (T) and individual evaluation sessions (E) specific for each product category: 6 for EVOOs (4 T and 2 E), 6 for vegetables (4 T and 2 E), and 14 for oil-vegetable combinations (4 T and 10 E). All samples were evaluated in two replicates, conducted on separate days. For EVOOs, the panellists evaluated the perceived intensity of 7 descriptors: green fruity odor (o-green odor: defined as the sensations associated with the perception of vegetable notes such as grass, green tomato, tomato leaf, unripe olive), ripe fruity odor
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