کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4562883 | 1330732 | 2009 | 6 صفحه PDF | دانلود رایگان |
The study aims at investigating the suitability of absorbance at 225 nm as an objective means to evaluate virgin olive oil (VOO) bitterness. Calculation of oleuropein score (OLS) using a standard curve instead of the so far employed K225 value is proposed and a “taste index” based on the total phenol content determined by fluorimetry is examined as a complementary tool. Data from sensory evaluation of a series of VOO samples and RP-HPLC determination of phenolic compounds using diode array, fluorimetric or MS detection supported the applicability and merits of the introduced criteria. Phenol profiling using fluorescence detection (280 nmexcitation/320 nmemission) became useful regarding oil bitterness. The presence of the non-fluorescent elenolic acid at 225 nm, indicated that the K225 value is influenced by the presence of this non-bitter compound found at significant levels even in fresh oils. Our finding offers further ground to our proposal for the calculation of the “taste index”.
Journal: Food Research International - Volume 42, Issue 2, March 2009, Pages 279–284