The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake

- Large sensory screening of oropharyngeal irritation from oleocanthal.
- High variability observed and classification of those sensitive and insensitive.
- Variability in sensitivity and dietary intake assessed for the first time.
- No association between oleocanthal irritation and PROP bitterness.
- Correlation for PROP sensitivity and broccoli intake.

Oleocanthal, has been identified as the sole oropharyngeal irritant in virgin olive oil with large individual variation in the perceived intensity of irritation. In this study participants were screened for sensitivity to the oropharyngeal irritation of oleocanthal and bitterness of 6-n-propylthiouracil (PROP), and categorized as hypersensitive (extremely sensitive) or hyposensitive (extremely insensitive). In addition, we determined if a relationship existed between sensitivity to oleocanthal and PROP and dietary intake. Participants (n = 168) took part in the initial screening for irritation to oleocanthal (gLMS range 1.70-70.31). From this sample 87 participants also completed a 4-day diet diary and rated the intensity of oropharyngeal irritation of olive oil and the bitterness of PROP using a gLMS scale. There was large variability in the perceived intensity of irritation from olive oil (gLMS range 4.26-57.15) and the perceived bitterness of PROP (gLMS range 0.0-62.52) with no association between PROP sensitivity and oleocanthal irritation (r = −0.04, p = 0.71). We report no relationship between oleocanthal sensitivity and total energy intake (r = 0.13, p = 0.29), carbohydrate intake (r = 0.12, p = 0.92), protein intake (r = −0.11, p = 0.37), or fat intake (r = 0.14, p = 0.22). There was no association between PROP sensitivity and total energy intake (r = −0.08, p = 0.46), carbohydrate intake (r = 0.12, p = 0.31), protein intake (r = 0.12, p = 0.32), or fat intake (r = −0.08, p = 0.53). We did find a significant negative correlation between PROP sensitivity status and the intake of broccoli (r = −0.24, p < 0.05). In the present study individual variation in sensitivity to the irritation of virgin olive oil or bitterness of PROP was not related to diet with the exception of PROP sensitivity and broccoli intake.