Olive & Oil 04/11/2013

More phenols but less organoleptic complexity

When, through technology, we look for the maximum extraction of polyphenols, the result is a lower impact of herbaceous and vegetal components, which are not perceived by tasters and consumers

The component has a variety of fundamental importance in the aromatic characterization of extra virgin olive oil. Certain notes are readily identifiable and often represent a territory or a style.

There is , of course, influence Vintage , weather conditions and climatic conditions which may , in particular for some varieties have a significant impact on the flavor profile . As demonstrated by the project Oleosalustistem , cultivar moraiolo , during the two years of experimentation, we found less sensitive to climate variability Frantoio .

But it is not only the climate and cultivar to make a difference . Technology can also do its part .

During the same project , which aims to create high value nutraceutical oils , thanks to an effort to maximize the extraction of phenolic , it was also studied the impact of these technologies and techniques on the sensory characteristics of the product and on the acceptability of the same from different part of the consumer .

After optimizing the extraction process , to achieve maximum phenolic extraction , in fact, Annamaria Recchia, Catherine Dinnella and Erminio Monteleone have shown a reduction in the diversity sensory potentially derivable from the processing of different cultivars , a clear sign that the preponderance of the bitter and spicy can mitigate the perception of other sensations , thereby reducing the perceived aromatic complexity .

TDS analysis (temporal dominance of sensations ) , where you go to measure the perception over time , it is noted that in the first 15 seconds of evaluation, when the sample is still in the mouth or has just been ingested , the profile is perceito very complex and dominated by the different sensations of flavor . The remaining part of the evaluation period ( 16-60 seconds) presents instead a simpler profile , characterized by the dominance of the bitter in succession , albeit with a relatively low value of dominance and limited to a few seconds , the spicy and dell'astringente .

It's therefore clear that if, getting oils with high rates phenolic component is preponderant bitter and spicy , perhaps making his entrance before the 15 seconds, it will also lose connotations aromatic plants and thus you will lose the aromatic complexity .

According to the authors of the study, also , the connotation strongly spicy and bitter sensory impact of the oil is a barrier to the acceptability by consumers . Overcoming this barrier depends essentially on the attitudes that determine the willingness of consumers to a compromise between the size and the hedonistic Healthy food.

Therefore, the researchers added , from practical point of view it is important to have tools able to identify subjects target audience to which test the acceptability of oils high centenuto phenolic and optimize the sensory profile

di R. T.